Recipes

Smokey Harissa Power Bowl

by StudioLink Recipe.
July 10, 2025
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Made by Jessny

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Smoky harissa-roasted vegetables meet creamy white bean hummus, crisp lentils, and bright parsley chimichurri. Cauliflower, carrots, and purple sweet potato bring contrasting textures and color to this satisfying plant-based bowl.

20 min
Prep
30–35 min
Roasting
3
Servings

Ingredients:

0.5x
1x
2x
4x
 
For the Roasted Veggies
  •   1 small cauliflower (florets)
  •   5 tbsp harissa paste (high quality)
  •   1 tsp dried thyme
  •   1 tsp smoked paprika powder
  •   1 ttbsp extra virgin olive oil
  •   4 small carrots (chopped)
  •   1 large purple sweet potato (chopped)
  •   salt (to taste)
  •   pepper (to taste)
 
For the White Bean Hummus
  •   540 mL canned white beans (rinsed and drained)
  •   1 small lemon (freshly squeezed)
  •   1/4 cup nutritional yeast
  •   1 tsp zaatar spice
  •   1/4 tsp asafoetida (hing)
  •   2 tbsp tahini paste
  •   2 tbsp water (add extra 1-2 tbsp for thinner consistency)
  •   salt (to taste)
  •   pepper (to taste)
 
For the Chimichurri Sauce
  •   1/2 cup parsley (fresh, chopped very finely)
  •   1/4 tsp asafoetida powder (hing)
  •   1 tsp spicy chili antipasto (add more for spicier taste)
  •   1 tbsp sherry vinegar (alternatively white balsamic vinegar)
  •   2 tbsp extra virgin olive oil
  •   salt (to taste)
  •   pepper (to taste)
 
For the Lentil Crisp
  •   540 mL canned lentils (rinsed and drained)
  •   1 tbsp extra virgin olive oil
  •   1 tsp smoked paprika
  •   salt (to taste)
  •   pepper (to taste)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Roast the vegetables. Heat the oven to 400°F (200°C). Coat the cauliflower, carrots, and purple sweet potato with the harissa, thyme, smoked paprika, olive oil, salt, and pepper. Arrange in separate sections on lined baking sheets. Allow about 20–25 minutes for cauliflower, 25–30 for carrots, and 30–35 for sweet potato, removing each when tender.
  2. Crisp the lentils. Thoroughly dry the lentils, then toss with their olive oil, smoked paprika, salt, and pepper. Roast on a separate lined sheet for 18–22 minutes, stirring halfway, until crisp.
  3. Blend the hummus. Process the white beans, lemon juice, nutritional yeast, za’atar, asafoetida, tahini, and water until creamy, adding water gradually as needed. Season with salt and pepper.
  4. Mix the chimichurri. Stir the parsley, asafoetida, chili antipasto, vinegar, olive oil, and salt and pepper together.
  5. Assemble. Divide the hummus between bowls. Add the vegetables and lentils, then spoon over the chimichurri.

Meal prep tip: Store the hummus, roasted vegetables, lentils, and chimichurri separately. Assemble just before serving to preserve the contrasting textures.

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