Name: Roasted harissa vegetables with kale & ginger pilaf Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 cups of mixed vegetables (such as bell peppers, carrots, and zucchini), chopped; 2 tbsp harissa paste; 2 tbsp olive oil; Salt and pepper, to taste; 1 cup kale, chopped; 1 cup cooked basmati rice; 1 inch ginger, grated; 2 green onions, sliced; 1 tbsp soy sauce; 1 tsp sesame oil

How To Make Roasted harissa vegetables with kale & ginger pilaf

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

2 cups of mixed vegetables (such as bell peppers, carrots, and zucchini), chopped
2 tbsp harissa paste
2 tbsp olive oil
Salt and pepper, to taste
1 cup kale, chopped
1 cup cooked basmati rice
1 inch ginger, grated
2 green onions, sliced
1 tbsp soy sauce
1 tsp sesame oil

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, toss the mixed vegetables with harissa paste, olive oil, salt, and pepper until well coated.
Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly charred.
Meanwhile, heat a tablespoon of olive oil in a pan over medium heat. Add the kale and ginger and sauté for 2-3 minutes until the kale is wilted.
Add the cooked basmati rice, green onions, soy sauce, and sesame oil to the pan. Stir well to combine and cook for another 3-4 minutes until heated through.
Serve the roasted harissa vegetables on top of the kale and ginger pilaf. Enjoy!