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Harissa spiced veggie bowl

As we move into the autumn and winter here in Sydney so I’m exploring a little with warming spices in kitchen and this week HARISSA is the feature. Harissa originated in the Middle East and North Africa and with its savoury spicy flavour gives a real punch to a dish.

You can make your own from chilli, garlic, various spices and tomato paste (I don’t have that recipe though I’m afraid), or buy on shelf a harissa paste or ground spice mix. For ease of storage I’ve got the ground spice on hand and you only need a small amount to give an incredible lift to the dish.

It’s delicious used in a number of ways, my go-to’s include:

  • mixed with natural yoghurt, lemon and a touch of olive oil for a super accompaniment to grilled protein such as fish or as a dressing for salads
  • blended with olive oil and honey and drizzled across vegetables for roasting
  • adding to slow cooker recipes abundant with veggies
  • as a marinade for meats if that’s your food choice or in the below recipe as I’ve done with tofu

When you buy a new spice try to find 3 ways to use it, (more if you like of course!) then you always have some lovely flavours and micronutrients infused into your dish.


Serves 2

Gluten free : Dairy Free : Vegan

250g firm organic tofu

300g carrots, sliced into sticks

1 bunch broccolini, trimmed

1 teaspoon ground harissa spice

2 teaspoon honey

2 tablespoons olive oil

1 cup baby spinach leaves

1/2 cup sauerkraut

2 tomatoes, sliced

1/4 cup hummus

1/4 cup toasted nuts and seeds / raw as desired

1 tablespoon dukkah

handful coriander leaves

Optional: Flat bread to serve

Preheat oven to 180C and line a baking tray with greaseproof paper. Place tofu, carrots and broccolini on tray, drizzle with olive oil and honey, sprinkle with harissa, toss then pop in the oven to cook for 20-25 minutes. Whilst veggies and tofu are cooking, build your bowl by laying the baby spinach leaves first, followed by tomatoes, flat bread, sauerkraut and hummus. Serve cooked harissa spiced vegetables and tofu on the top, sprinkle with dukkah, season with sea salt and black pepper, add fresh coriander leaves and serve.


Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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