Harissa Potato Salad
Two types of potatoes, broccoli, and eggplant roasted to perfection and paired with a smoky and spicy harissa sauce. A harissa potato salad, gluten-free, vegan, and paleo, that will elevate you bland dinner side dish to an all new level!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 1x
- Category: Side Dish
- Cuisine: Middle Eastern, African
Ingredients
Scale
- 3 1/2 (heaping) Cups Japanese Sweet Potatoes (about 2 small, cubed)
- 2 (heaping) Cups Red Skin Potatoes (2 small, cubed)
- 2 (heaping) Cups Broccoli (chopped, include stems)
- 2 (heaping) Cups Baby Round Eggplant
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- For The Sauce:
- 1/4 Cup Fresh Parsley (chopped)
- 1/4 Cup Carrot Top Greens (chopped)
- 1/4 Cup Mina Mild Harissa*
- 1/2 Tsp Smoked Paprika
- 1/4 Tsp Cumin
- 1/4 Tsp Coriander
Instructions
- Preheat the oven to 450°F.
- Chop all your roasting veggies and spread out on a Silpat or parchment paper lined baking sheet.
- Bake for 40 minutes, tossing everything halfway through.
- To make the sauce, chop the parsley and carrot top greens, add to a bowl, then add in the harissa and spices. Give it all a mix to combine.
- Once the veggies are finished, allow them to cool a bit before adding them to a large bowl and then pouring in the sauce. Give it all a mix and allow the flavors to infuse before serving warm.
Notes
You can also you Mina Spicy Harissa.
Nutrition
- Serving Size: 1
Find it online: https://strengthandsunshine.com/harissa-potato-salad/