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To make these tasty bowls, gather these fresh veggies: - 1 large sweet potato, diced - 1 red bell pepper, chopped - 1 zucchini, sliced - 1 yellow onion, cut into wedges - 1 can (15 oz) chickpeas, drained and rinsed These veggies give your bowl color and crunch. Chickpeas add protein and fiber. For flavor, use these spices: - 3 tablespoons harissa paste - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste Harissa brings heat and depth. Olive oil helps everything roast perfectly. Smoked paprika adds a nice, warm flavor. You can make your bowls even better with these add-ons: - Fresh cilantro or parsley for garnish - Avocado slices for serving (optional) - Cooked quinoa or brown rice for serving These toppings enhance taste and texture. Avocado adds creaminess. Quinoa or rice makes the bowl filling. Start by preheating your oven to 425°F (220°C). This high heat helps the veggies roast well. While the oven heats, prepare your veggies. Take one large sweet potato and dice it. Chop one red bell pepper. Slice one zucchini and cut one yellow onion into wedges. Don't forget to rinse and drain one can of chickpeas. This will give your dish a nice texture and protein. In a large bowl, combine all the diced veggies and chickpeas. In another small bowl, mix three tablespoons of harissa paste, two tablespoons of olive oil, one teaspoon of smoked paprika, and one teaspoon of garlic powder. Add salt and pepper to taste. Adjust the harissa based on how spicy you like it. Pour this mix over the veggies and toss them well. Make sure every piece is coated. Spread the veggie mix evenly on a large sheet pan. This helps them cook evenly. Place the pan in the preheated oven. Roast for 25 to 30 minutes, stirring halfway through. This ensures all the veggies get that nice caramelized look. When the sweet potatoes are tender, you know it's time to take them out. Let them cool for a few minutes before serving. While they roast, cook your quinoa or brown rice according to the package. Enjoy this easy and tasty meal! You can change the heat of your dish by adjusting the harissa. Harissa can vary in spice. Start with three tablespoons for a good kick. If you want it milder, use less harissa. For more heat, add a bit more. Always taste your mix before cooking. This way, you can find the right heat level for you. To get all your veggies cooked just right, cut them into similar sizes. This helps them cook evenly. Spread them out on the sheet pan without crowding. If they are too close, they may steam instead of roast. Stir the veggies halfway through cooking. This ensures all sides get that nice, roasted flavor. Want to take your bowls to the next level? Top them with fresh avocado slices for creaminess. A sprinkle of cilantro or parsley adds a nice touch. You can also squeeze some lime juice for a zesty kick. Serve these bowls over quinoa or brown rice. This adds a hearty base that pairs well with the spicy veggies. {{image_2}} You can switch up the veggies in this dish. Try using broccoli, carrots, or cauliflower. Each adds a unique taste and texture. If you prefer, use Brussels sprouts or asparagus for a different twist. Always cut them into similar sizes for even cooking. This way, your veggies roast perfectly. For added protein, think about using lentils or tempeh. Both options fit well with the flavors. You can also add tofu for a nice crunch. Just make sure to season them with harissa too. This addition makes the meal heartier while keeping it plant-based. If you want to mix it up, try other sauces. Sriracha adds a nice kick. You can also use tahini for a creamy touch. A drizzle of soy sauce gives a savory depth. Feel free to experiment with flavors that you love. Each option creates a new taste adventure. Store leftover veggie bowls in airtight containers. This keeps them fresh and tasty. Let the veggies cool before sealing. You can keep them in the fridge for up to four days. If you want to enjoy them later, it's best to keep the grains separate. To reheat, simply place your veggie bowl in the microwave. Heat for 1-2 minutes, or until warm. Stir halfway through to ensure even heating. If you prefer, you can also reheat on the stove. Just add a splash of water to a pan and warm over medium heat. You can freeze the veggie mix for up to three months. Use a freezer-safe container to avoid freezer burn. When you're ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. Avoid freezing the grains, as they can become mushy. You can use sriracha, chili paste, or red curry paste. Each option adds heat and flavor. Mix these with olive oil and spices for a similar taste. If you want a milder option, try mixing smoked paprika with some cayenne pepper. This will give you warmth without too much spice. To spice it up, add more harissa paste. A little goes a long way! You can also include crushed red pepper flakes or fresh chili peppers. For a milder dish, reduce the harissa paste. You can also add yogurt on top to cool it down. This adds creaminess and balances the heat. Yes, you can prep the veggies and chickpeas a day before. Store them in the fridge after coating with harissa. You can also cook the quinoa or rice ahead of time. Just reheat them when you are ready to serve. Roasting the veggies fresh gives you the best texture and flavor. In this article, we explored how to make a great roasted vegetable dish. We covered the key ingredients, including vegetables and spices. I shared step-by-step instructions for preparing and roasting them. You learned tips to adjust flavors and ensure even cooking. We also discussed variations, storage methods, and common questions to help you succeed. Cooking can be fun and easy with the right guidance. Enjoy trying out this recipe!

Sheet-Pan Spicy Harissa Veggie Bowls

Get ready to spice up your dinner with these Sheet-Pan Spicy Harissa Veggie Bowls! Packed with colorful vegetables like sweet potatoes, bell peppers, and chickpeas, this easy recipe is not only delicious but also healthy. Simply roast your veggies with zesty harissa for an irresistible meal. Perfect for busy weeknights, click through to discover how to make this flavorful dish that's sure to impress!
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Ingredients
  

1 large sweet potato, diced

1 red bell pepper, chopped

1 zucchini, sliced

1 yellow onion, cut into wedges

1 can (15 oz) chickpeas, drained and rinsed

3 tablespoons harissa paste

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Avocado slices for serving (optional)

Cooked quinoa or brown rice for serving

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the diced sweet potato, bell pepper, zucchini, onion, and chickpeas.

      In a small bowl, mix together the harissa paste, olive oil, smoked paprika, garlic powder, salt, and pepper. Adjust the amount of harissa to your preferred spice level.

        Pour the harissa mixture over the veggies and chickpeas, and toss until everything is evenly coated.

          Spread the mixture out in a single layer on a large sheet pan.

            Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and lightly caramelized, stirring halfway through for even cooking.

              While the veggies are roasting, cook your quinoa or brown rice according to package instructions.

                Once the veggies are done, remove them from the oven and let them cool for a few minutes.

                  To serve, divide the cooked quinoa or rice among bowls, top with the roasted veggie mixture, and add fresh avocado slices if desired.

                    Garnish with chopped cilantro or parsley before serving.

                      Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4