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To make Sheet Pan Spicy Harissa Veggie Bowls, you will need: - 1 medium zucchini, sliced into half-moons - 1 red bell pepper, diced into bite-sized pieces - 1 yellow bell pepper, diced into bite-sized pieces - 1 medium red onion, sliced into thin wedges - 1 cup cherry tomatoes, halved - 1 can (15 oz) chickpeas, drained and rinsed - 3 tablespoons harissa paste - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Cooked quinoa or couscous (for serving) These ingredients create a colorful and hearty dish. The harissa paste gives the veggies a spicy kick, while the chickpeas add protein. You can customize your bowls with some tasty garnishes: - Avocado slices for creaminess - Feta cheese for a salty touch - Lemon zest for a fresh burst - Toasted nuts or seeds for crunch These extras make your meal more fun and flavorful. Feel free to mix and match based on what you enjoy. Each serving packs a nutritious punch. Here’s a quick look at what you get: - High in fiber from the veggies and chickpeas - Rich in vitamins A and C from the peppers and zucchini - Good source of plant-based protein from the chickpeas - Healthy fats from the olive oil This dish is not only tasty but also good for you. Enjoying these bowls supports a balanced diet and keeps you feeling great. Start by gathering your ingredients. You will need one medium zucchini, one red bell pepper, one yellow bell pepper, one medium red onion, one cup of cherry tomatoes, and one can of chickpeas. For flavor, grab harissa paste, olive oil, garlic powder, smoked paprika, salt, and pepper. Fresh parsley will add a nice touch for garnish. Next, preheat your oven to 425°F (220°C). This is key for roasting your veggies evenly. While the oven heats, slice the zucchini into half-moons and dice the bell peppers into bite-sized pieces. Cut the red onion into thin wedges and halve the cherry tomatoes. Drain and rinse the chickpeas, setting everything aside in a large mixing bowl. In a small bowl, mix the harissa paste, olive oil, garlic powder, smoked paprika, and a pinch of salt and pepper. Stir until combined. Drizzle this spicy mixture over your vegetables and chickpeas in the large bowl. Use a spoon or spatula to toss everything together. Make sure each piece is coated well. Now, line a large sheet pan with parchment paper for easy cleanup. Spread the veggie mixture evenly across the pan in a single layer. This helps them roast nicely. Place the pan in the oven and roast for 25-30 minutes. Stir the veggies halfway through for even cooking. You want them to be tender and slightly charred for the best flavor. While the veggies roast, cook your quinoa or couscous according to the package instructions. Fluff it up and set it aside. Once the vegetables are done, take the pan out of the oven and let it cool for a few minutes. To serve, start with a scoop of quinoa or couscous in a bowl. Top it with the vibrant roasted veggies. Finish with a sprinkle of fresh parsley for color and flavor. Enjoy your meal warm, and feel free to add a drizzle of olive oil or extra spices for an extra touch! To get the best roasted veggies, cut them evenly. This ensures they cook at the same rate. Spread them out on the pan. If they are crowded, they will steam instead of roast. Stir them halfway through cooking. This promotes even browning and flavor. Look for a golden color. This means they are ready and full of flavor. Here are some tools that will make your cooking easier: - Large mixing bowl - Sheet pan or baking tray - Parchment paper for easy cleanup - Spatula or spoon for mixing - Sharp knife for cutting veggies Having the right tools helps you work faster and more efficiently. Harissa has a unique spice level. If you like it spicy, use more harissa paste. For a milder taste, reduce the amount. You can also add other spices to change the flavor. Try cumin or coriander for more depth. Always taste as you go. This way, you can adjust to your preferred heat level. {{image_4}} You can swap in any veggies you like for this recipe. Try using eggplant, carrots, or sweet potatoes. Broccoli and cauliflower also work great. Each veggie brings a unique taste and texture. This makes the dish even more fun. Just remember to cut them into similar sizes so they cook evenly. Want to boost the protein? Add cooked chicken, shrimp, or tofu. Chickpeas are great, but you can use black beans or lentils too. If you prefer seafood, salmon or cod pairs nicely. These additions make the meal more filling and nutritious. They also add different flavors to the bowl. You can switch out quinoa or couscous for other grains. Brown rice or farro adds a chewy texture. Cauliflower rice is a great low-carb option. If you prefer a lighter base, use leafy greens like spinach or kale. Each base brings its own character to the dish. Choose what you enjoy the most! To keep your Sheet Pan Spicy Harissa Veggie Bowls fresh, use airtight containers. Allow the veggies to cool before you store them. This helps prevent moisture buildup. If you have leftover quinoa or couscous, store it separately. This keeps everything fresh and tasty. When you’re ready to enjoy leftovers, preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet. Heat them in the oven for about 10-15 minutes. This warms them evenly and keeps them crispy. You can also microwave them in a bowl for about 2-3 minutes. Just cover the bowl to retain moisture. In the fridge, your veggie bowls last for about 3-4 days. If you want to store them longer, consider freezing. Place the cooled veggies and grains in freezer-safe bags. They can last up to 3 months in the freezer. Just remember to label the bags with the date! When ready, thaw overnight in the fridge and reheat. Harissa is a spicy paste from North Africa. It mixes chili peppers, garlic, and spices. I love using harissa in this recipe for its bold flavor. It adds a kick to the veggies while keeping them healthy. You can use it in dips, dressings, or marinades. It’s great for adding heat to soups and stews too. Just remember, a little goes a long way! Yes, you can prep the veggies a day before. Chop the zucchini, peppers, onion, and tomatoes. Store them in the fridge. You can also mix the harissa sauce in advance. Just keep it in a sealed jar. On cooking day, combine the veggies and sauce, then roast. It saves you time and makes meal prep easy. Veggie bowls are super flexible! Serve them over cooked quinoa or couscous, as I do in this recipe. You can also top them with fresh herbs like parsley. Adding a drizzle of olive oil or a squeeze of lemon brightens the flavors. For more protein, include grilled chicken or tofu. You can mix in nuts or seeds for crunch, too. Enjoy your colorful, tasty meal! This blog post outlined the best ways to prepare and enjoy roasted vegetables. We covered key ingredients, step-by-step instructions, and helpful tips. You learned about variations, storage methods, and common questions. Remember that roasting brings out unique flavors and textures. Don’t hesitate to experiment with your favorite veggies or spices. Enjoy your healthy meals, and share these ideas with others. With practice, you'll master the art of roasting!

Sheet Pan Spicy Harissa Veggie Bowls

Elevate your dinner routine with these Sheet Pan Spicy Harissa Veggie Bowls! This easy recipe combines roasted zucchini, bell peppers, onion, cherry tomatoes, and chickpeas for a flavorful and healthy meal, all drizzled with a spicy harissa sauce. Perfect for busy weeknights, it’s not only quick to prepare but also loaded with vibrant colors and tastes. Click through for the full recipe and start your culinary adventure today! #VeggieBowls #HealthyEating #SheetPanMeals #HarissaRecipes
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Ingredients
  

1 medium zucchini, sliced into half-moons

1 red bell pepper, diced into bite-sized pieces

1 yellow bell pepper, diced into bite-sized pieces

1 medium red onion, sliced into thin wedges

1 cup cherry tomatoes, halved

1 can (15 oz) chickpeas, drained and rinsed

3 tablespoons harissa paste

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Cooked quinoa or couscous (for serving)

Instructions
 

Preheat your oven to 425°F (220°C). This ensures even roasting for the vegetables.

    In a large mixing bowl, add the sliced zucchini, diced red bell pepper, diced yellow bell pepper, sliced red onion, halved cherry tomatoes, and rinsed chickpeas.

      In a separate small bowl, combine the harissa paste, olive oil, garlic powder, smoked paprika, and a pinch of salt and pepper. Stir until all ingredients are fully combined and smooth.

        Drizzle the harissa mixture over the bowl of vegetables and chickpeas. Use a spoon or spatula to toss everything gently but thoroughly, ensuring all pieces are well-coated with the spicy sauce.

          Line a large sheet pan with parchment paper for easy cleanup, then spread the veggie mixture evenly across the pan in a single layer.

            Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and begin to char slightly. Remember to stir the mixture halfway through roasting to promote even cooking.

              While the vegetables are roasting, cook the quinoa or couscous according to the package instructions, making sure it is fluffy and ready to serve.

                Once the vegetables are done roasting, carefully remove the sheet pan from the oven and allow the mixture to cool slightly for a few minutes.

                  Assemble your bowls by placing a generous scoop of quinoa or couscous at the bottom, followed by the vibrant roasted veggies. Sprinkle with freshly chopped parsley for a burst of color and flavor.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                      - Presentation Tips: Serve each bowl warm, layering the components artfully. A drizzle of olive oil or a sprinkle of additional spices can enhance the visual appeal. Enjoy your delightful and healthy meal!