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
Vegetarian Harissa Potato & Bean Roast
with sour cream & piquanté peppers
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Potatoes
- Cannellini Beans
- Cucumber
- Green Leaves
- Pesto Princess Harissa Paste
- Piquanté Peppers
- Sour Cream
- Wild Rocket
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
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.
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.
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!
Baby Potatoes - 250g
Cannellini Beans - 120g
Pesto Princess Harissa Paste - 20ml
Sour Cream - 30ml
Green Leaves - 1
Cucumber - 50g
Piquanté Peppers - 15g
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.
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!
Baby Potatoes - 500g
Cannellini Beans - 240g
Pesto Princess Harissa Paste - 40ml
Sour Cream - 60ml
Green Leaves - 1
Cucumber - 100g
Piquanté Peppers - 30g
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.
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.
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!
Baby Potatoes - 750g
Cannellini Beans - 360g
Pesto Princess Harissa Paste - 60ml
Sour Cream - 90ml
Wild Rocket - 1
Cucumber - 150g
Piquanté Peppers - 45g
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.
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.
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!
Baby Potatoes - 1kg
Cannellini Beans - 480g
Pesto Princess Harissa Paste - 80ml
Sour Cream - 125ml
Green Leaves - 1
Cucumber - 200g
Piquanté Peppers - 60g
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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