eCook Meal
Vegetarian Harissa Potato & Bean Roast
with sour cream & piquanté peppers
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!
Serving guide
Choose your portion size.
ROAST POTATO
Preheat the oven to 200°C. Spread the 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 cannellini beans in a bowl. Coat in oil and seasoning. In a separate bowl, combine the harissa with 5ml [10ml]|#7DA0D7 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 green leaves tossed with ½ the loosened sour cream. Top with the harissa roast, drizzle over the remaining sour cream, and scatter over the Cucumber and the peppers. Easy, Chef!
Baby Potatoes - 250g
Cannellini Beans - 120g
Pesto Princess Harissa Paste - 20ml
Sour Cream - 50ml
Green Leaves - 20g
Cucumber - 50g
Piquanté Peppers - 20g
ROAST POTATO
Preheat the oven to 200°C. Spread the 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 cannellini beans in a bowl. Coat in oil and seasoning. In a separate bowl, combine the harissa with 5ml [10ml]|#7DA0D7 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 green leaves tossed with ½ the loosened sour cream. Top with the harissa roast, drizzle over the remaining sour cream, and scatter over the Cucumber and the peppers. Easy, Chef!
Baby Potatoes - 500g
Cannellini Beans - 240g
Pesto Princess Harissa Paste - 40ml
Sour Cream - 100ml
Green Leaves - 40g
Cucumber - 100g
Piquanté Peppers - 40g
ROAST POTATO
Preheat the oven to 200°C. Spread the 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 cannellini beans in a bowl. Coat in oil and seasoning. In a separate bowl, combine the harissa with 15ml [20ml]|#7DA0D7 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 green leaves tossed with ½ the loosened sour cream. Top with the harissa roast, drizzle over the remaining sour cream, and scatter over the Cucumber and the peppers. Easy, Chef!
Baby Potatoes - 750g
Green Leaves - 1
Cannellini Beans - 360g
Pesto Princess Harissa Paste - 60ml
Sour Cream - 150ml
Cucumber - 150g
Piquanté Peppers - 60g
ROAST POTATO
Preheat the oven to 200°C. Spread the 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 cannellini beans in a bowl. Coat in oil and seasoning. In a separate bowl, combine the harissa with 15ml [20ml]|#7DA0D7 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 green leaves tossed with ½ the loosened sour cream. Top with the harissa roast, drizzle over the remaining sour cream, and scatter over the Cucumber and the peppers. Easy, Chef!
Baby Potatoes - 1kg
Cannellini Beans - 480g
Pesto Princess Harissa Paste - 80ml
Sour Cream - 200ml
Green Leaves - 80g
Cucumber - 200g
Piquanté Peppers - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R133.58
for 4 servings · R33.40 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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Cannellini Beans needs 480 gCannellini Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R36.99 · 80% of packR29.59
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Harissa Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Potato, Cannellini Beans, Cucumber, Green Leaves, Pesto Princess Harissa Paste, Piquanté Peppers, Sour Cream
What is the nutritional information of Vegetarian Harissa Potato & Bean Roast?
Calories: 492, Carbs: 73 grams, Fat: grams, Protein: 13 grams, Sugar: 14.9 grams, Salt: 818 grams
How do I prepare Vegetarian Harissa Potato & Bean Roast?
TIME TO EAT: Make a bed of the green leaves tossed with ½ the loosened sour cream. Top with the harissa roast, drizzle over the remaining sour cream, and scatter over the cucumber and the peppers. Easy, Chef! SOME PREP: In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season. 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. ROAST POTATO: Preheat the oven to 200°C. Spread the 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 cannellini beans in a bowl. Coat in oil and seasoning. In a separate bowl, combine the harissa with 5ml [10ml]|#7DA0D7 of oil. Set the dressed beans and the harissa oil aside.
What should be prepared from my kitchen to make Vegetarian Harissa Potato & Bean Roast?
Baby Potato, Cannellini Beans, Cucumber, Green Leaves, Pesto Princess Harissa Paste, Piquanté Peppers, Sour Cream
How many calories does Vegetarian Harissa Potato & Bean Roast have?
492 calories
How much fat content does Vegetarian Harissa Potato & Bean Roast have?
grams