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Harissa Dressing Buddha Bowl

Ingredients

  • 1 sweet potato, cubed
  • ½ tsp smoked paprika
  • Olive oil

  • Salt & black pepper

  • ½ jar butter beans (≈ 430 g jar), drained

  • Zest of ½ lemon

  • 1 tsp lemon-infused olive oil

  • ½ bunch kale

  • Juice of 1 lemon (divided)

  • 1 tsp apple cider vinegar

  • ½ avocado

  • 1 pouch cooked mixed grains (7-grain or similar)

  • ½ tbsp pickled red onions

  • ½ tbsp gut-health seed / fibre mix

Harissa Dressing

  • 1 tbsp harissa paste
  • 1 tbsp olive oil
  • 1 tsp white rice vinegar
  • ½ tsp maple syrup
  • 1–2 tbsp water (to loosen)

Method

  1. Preheat the oven to 200°C / 180°C fan / gas 6.
    Spread the sweet potato on a baking tray, drizzle with olive oil, season with salt and pepper, and sprinkle with the smoked paprika.
    Roast for 20–25 minutes, turning halfway, until golden.

  2. Toss the butter beans with the lemon zest and lemon-infused olive oil. Set aside.

  3. Strip the kale from its stalks and tear into a large bowl.
    Add half the lemon juice and the apple cider vinegar, season with salt and pepper, drizzle with a little olive oil, then massage well until softened.

  4. Whisk together the harissa, olive oil, vinegar, maple syrup and water until smooth and drizzle-able.

  5. Slice the avocado and squeeze over the remaining lemon juice.

  6. Heat the grains according to the packet instructions.

  7. Divide the grains between bowls and top with the roasted sweet potato, butter beans, kale and avocado.
    Drizzle over the harissa dressing and finish with pickled red onions and the gut-boosting mix.

Rating

⭐ ⭐ ⭐ ⭐ ⭐

Cooking Notes & Changes

  • Harissa replaces the tahini dressing for more warmth and depth
  • Use rose harissa for milder heat
  • Dressing keeps 3–4 days in the fridge

Notes

  • Vegan
  • Filling but light
  • Great for meal prep