Vegetarian Harissa Potato & Bean Roast

These epic baby potatoes are infused with harissa and crisped to perfection. Add extra texture from roasted cannellini beans, crunchy cucumbers, piquanté peppers, and creamy sour cream, and you’ve got yourself one of the most delicious and satisfyingly yummy vegetarian dishes!

Vegetarian Harissa Potato & Bean Roast

with sour cream & piquanté peppers

4.6

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Vegetarian Harissa Potato & Bean Roast
  1. ROAST POTATO

    Preheat the oven to 200°C. Spread the halved Baby Potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Place the drained Cannellini Beans in a bowl. Coat in oil and seasoning. In a separate bowl, combine the harissa with 5ml of oil. Set the dressed beans and the harissa oil aside.

  2. HARISSA & CANNELLINI

    When the potatoes reach the halfway mark, remove from the oven and coat in the harissa oil. Scatter over the dressed beans and return to the oven for the remaining cooking time until crispy.

  3. SOME PREP

    In a small bowl, loosen the Sour Cream with water in 5ml increments until drizzling consistency. Season.

  4. TIME TO EAT

    Make a bed of the shredded Green Leaves tossed with ½ the loosened Sour Cream. Top with the harissa roast, drizzle over the remaining sour cream, and scatter over the diced Cucumber and the drained peppers. Easy, Chef!

  1. ROAST POTATO

    Preheat the oven to 200°C. Spread the halved Baby Potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Place the drained Cannellini Beans in a bowl. Coat in oil and seasoning. In a separate bowl, combine the harissa with 10ml of oil. Set the dressed beans and the harissa oil aside.

  2. HARISSA & CANNELLINI

    When the potatoes reach the halfway mark, remove from the oven and coat in the harissa oil. Scatter over the dressed beans and return to the oven for the remaining cooking time until crispy.

  3. SOME PREP

    In a small bowl, loosen the Sour Cream with water in 5ml increments until drizzling consistency. Season.

  4. TIME TO EAT

    Make a bed of the shredded Green Leaves tossed with ½ the loosened Sour Cream. Top with the harissa roast, drizzle over the remaining sour cream, and scatter over the diced Cucumber and the drained peppers. Easy, Chef!

  1. ROAST POTATO

    Preheat the oven to 200°C. Spread the halved Baby Potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the drained Cannellini Beans in a bowl. Coat in oil and seasoning. In a separate bowl, combine the harissa with 15ml of oil. Set the dressed beans and the harissa oil aside.

  2. HARISSA & CANNELLINI

    When the potatoes reach the halfway mark, remove from the oven and coat in the harissa oil. Scatter over the dressed beans and return to the oven for the remaining cooking time until crispy.

  3. SOME PREP

    In a small bowl, loosen the Sour Cream with water in 5ml increments until drizzling consistency. Season.

  4. TIME TO EAT

    Make a bed of the shredded Green Leaves tossed with ½ the loosened Sour Cream. Top with the harissa roast, drizzle over the remaining sour cream, and scatter over the diced Cucumber and the drained peppers. Easy, Chef!

  1. ROAST POTATO

    Preheat the oven to 200°C. Spread the halved Baby Potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the drained Cannellini Beans in a bowl. Coat in oil and seasoning. In a separate bowl, combine the harissa with 20ml of oil. Set the dressed beans and the harissa oil aside.

  2. HARISSA & CANNELLINI

    When the potatoes reach the halfway mark, remove from the oven and coat in the harissa oil. Scatter over the dressed beans and return to the oven for the remaining cooking time until crispy.

  3. SOME PREP

    In a small bowl, loosen the Sour Cream with water in 5ml increments until drizzling consistency. Season.

  4. TIME TO EAT

    Make a bed of the shredded Green Leaves tossed with ½ the loosened Sour Cream. Top with the harissa roast, drizzle over the remaining sour cream, and scatter over the diced Cucumber and the drained peppers. Easy, Chef!

Frequently Asked Questions

What is the preparation time for Vegetarian Harissa Potato & Bean Roast?

The preparation time for Vegetarian Harissa Potato & Bean Roast with sour cream & piquanté peppers is between 25 and 40 minutes.

What is the total time required to make Vegetarian Harissa Potato & Bean Roast with sour cream & piquanté peppers?

The total time required to make Vegetarian Harissa Potato & Bean Roast with sour cream & piquanté peppers is between 35 and 50 minutes.

How many servings does Vegetarian Harissa Potato & Bean Roast provide?

4 servings

What are the main ingredients in Vegetarian Harissa Potato & Bean Roast?

Baby Potatoes, Cannellini Beans, Cucumber, Green Leaves, Pesto Princess Harissa Paste, Piquanté Peppers, Sour Cream, Wild Rocket

What is the nutritional information of Vegetarian Harissa Potato & Bean Roast?

Calories: 454, Carbs: 72 grams, Fat: grams, Protein: 12.6 grams, Sugar: 13.9 grams, Salt: 349 grams

How do I prepare Vegetarian Harissa Potato & Bean Roast?

TIME TO EAT: Make a bed of the shredded green leaves tossed with ½ the loosened sour cream. Top with the harissa roast, drizzle over the remaining sour cream, and scatter over the diced cucumber and the drained peppers. Easy, Chef! ROAST POTATO: Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Place the drained cannellini beans in a bowl. Coat in oil and seasoning. In a separate bowl, combine the harissa with 10ml of oil. Set the dressed beans and the harissa oil aside. HARISSA & CANNELLINI: When the potatoes reach the halfway mark, remove from the oven and coat in the harissa oil. Scatter over the dressed beans and return to the oven for the remaining cooking time until crispy. SOME PREP: In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season.

What should be prepared from my kitchen to make Vegetarian Harissa Potato & Bean Roast?

Baby Potatoes, Cannellini Beans, Cucumber, Green Leaves, Pesto Princess Harissa Paste, Piquanté Peppers, Sour Cream, Wild Rocket

How many calories does Vegetarian Harissa Potato & Bean Roast have?

454 calories

How much fat content does Vegetarian Harissa Potato & Bean Roast have?

grams

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