Exotic, yet approachable; spicy, yet sweet, this Moroccan Roasted Vegetable Salad is a flavorful vegetarian dinner to enjoy year-round.This recipe can be made with your grain of choice: couscous, steamed rice, quinoa, amaranth, teff, and more!
2 ½cupspeeled & diced sweet potatoescut into ½-inch cubes
1large yellow or white onioncut into ½-inch cubes
1 ½cupscarrotscut into ½-inch cubes
½teaspoonsalt
½teaspoonground cumin
Roasted Vegetables:
1 ½tablespoonolive oil
1large zucchinior 2 cups, cut into 1-inch cubes
1large sweet pepperred, orange, yellow, cut into ½-inch chunks
1 ¼cupfresh cut green beans1-inch pieces
1 ½cupsliced crimini mushroomsalso known as "baby bellas"
½teaspoonsalt
Harissa Salad Dressing
2 ½tablespoonslemon juiceor the juice of a large lemon
1-2tablespoonsharissa pastemild or hot, according to preference
¼teaspoonground cumin
½teaspoonsalt
2teaspoonslemon zestor the zest of a large lemon
½cupolive oil
Salad
1 ¼cupsgreen lentilscooked according to package directions*; or about 3 cups cooked lentils
½cupshelled pistachios
⅓cupgolden raisins
½cupcrumbled goat cheese
Instructions
Preheat the oven to 425 degrees Fahrenheit.
On one large rimmed baking sheet, combine 1 ½ tablespoon olive oil, sweet potatoes, onion, carrots, salt and ground cumin. Gently toss until combined.
On another large rimmed baking sheet, combine 1 ½ tablespoons olive oil, zucchini, sweet pepper, green beans, crimini mushrooms, and salt. Gently toss until combined.
Add the sweet potatoes and onions to the oven. Roast for 4 minutes. Add the second tray of vegetables to the oven and roast both trays for 20-22 minutes, rotating the pans and stirring the veggies halfway through the roasting time.
Whisk the lemon juice, harissa paste, cumin, salt, and lemon zest together until combined. Slowly whisk the olive oil into the dressing.
Plate the salad: layer the lentils, roasted vegetables, pistachios, golden raisins, and goat cheese on a large salad serving platter. Drizzle the harissa salad dressing over the salad, toss, and serve!
Notes
*Lentil cooking directions - cook lentils for 17-20 minutes in a simmering large saucepan full of heavily salted water, stirring occasionally, or until the lentils are tender but the outer skin of the lentil is still in tact. Drain the lentils in a colander and serve in the salad as directed.
Leftovers last covered in the refrigerator for 4-5 days. They do not freeze well.
Adjust the harissa to taste, adding more if you like spice and less for a mild salad.
This recipe can be served warm or cold. It's also fantastic for meal prep and can be dressed ahead of time without wilting.
Nutrition
Serving: 1/8 of the recipeCalories: 358kcalCarbohydrates: 32gProtein: 9gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 17gCholesterol: 7mgSodium: 547mgFiber: 7gSugar: 11g