Harissa Spiced Veggies with a Sweet Tahini Orange Sauce

It’s a nice filling meal without too much effort. Depending on which harissa paste that you use, this can have some heat. Remember to start small and add the harissa accordingly.

Serves 4-6

Vegan/ Gluten Free Option

Roasted Veggies:


  • 1 small to medium sized head of cauliflower (about 4 cups), broken into bite-sized florets
  • 1 red onion, roughly chopped
  • 4 carrots, cleaned, peeled, and roughly chopped
  • 1 can of cooked chickpeas, rinsed and drained
  • 2 Tbsp olive oil
  • 1-2 Tbsp harissa paste
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 ground cinnamon


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper.
  3. Stir olive oil and harissa paste together at the bottom of a large bowl.
  4. Add the chopped veggies and chickpeas.
  5. Sprinkle salt, pepper, and cinnamon over the veggies.
  6. Use to hands to mix until everything is evenly coated.
  7. Roast in the oven for 25 minutes. The veggies should be slightly browned at the edges and tender.


Prepare couscous according to package directions.
For a gluten free option, serve over roasted sweet potato halves, or cooked quinoa.

Sweet Tahini Orange Sauce


  • Zest and juice of 1 orange
  • 1 garlic clove, minced
  • 2 Tbsp tahini
  • 2 Tbsp maple syrup
  • 2 Tbsp olive oil
  • 1/4 tsp salt


  1. Combine all of the ingredients together in a small bowl.
  2. Whisk together with a fork to incorporate all of the ingredients.

For serving :

  • Raisins
  • Sliced Almonds
  1. Scoop a small amount of couscous, sweet potato, or quinoa onto a plate.
  2. Top with Roasted Veggies.
  3. Drizzle sauce on top.
  4. Add a small amount of raisins and sliced almonds to the top of each dish.

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