Harissa Broccoli Bowl with Tomato Cucumber Salad

Spice up your vegan meals with a Harissa Broccoli Bowl with Tomato Cucumber Salad. This incredibly flavorful quinoa bowl is gluten free, healthy and easy to make in just 30 minutes!

There's nothing I love more than packing a ton of flavor and nutrition in one little bowl! This harissa broccoli bowl is not only loaded with potassium and vitamin A, it's also incredibly flavorful!

Harissa is one of my favorite ingredients to cook with these days. So much so, that I wrote an entire post about harissa, how to cook with it and easy recipes featuring harissa.

In this recipe, I used the harissa to flavor the broccoli and then finished the bowl off with Harissa Tahini Sauce, a delightfully creamy way to add harissa to your favorite bowl. In addition to all of the flavor that harissa brings to the bowls, I also added Tomato Cucumber Salad. It's a wonderfully bright and fresh addition to the bowls and pairs perfectly with the slightly spicy harissa sauce.

All of the ingredients are loaded up in a bowl with quinoa, pine nuts and avocado to add different flavors and textures to the bowl. All-in-all this is one of my favorite bowls ever! It incorporates so many of my favorite ingredients into one bowl and it's easy to make in just 30 minutes!

Step by step instructions

1. Season the broccoli. Toss broccoli florets with thinly sliced shallots, olive oil, salt, pepper and garlic powder.
   • Note: shallots are a type of onion, they're smaller in size with a milder flavor and hint of garlic. If you don't have shallots on hand, you can use a thinly sliced onion instead.
2. Roast the broccoli. Spread the broccoli and shallots out in an even layer on a large rimmed baking sheet. Line with foil for easier clean-up! Place into a 425°F oven for 15-20 minutes.
   • Quick tip! If you don't already have cooked quinoa on hand and haven't prepared the cucumber tomato salad yet, you can easily knock both of these out while the broccoli is roasting. Follow my post for how to cook quinoa 3 ways to learn how to make it quickly and easily in an Instant Pot, on the stove or in a rice cooker.
3. Toss the broccoli with harissa. As soon as you remove the broccoli from the oven, transfer it to a large bowl. To save on dishes, you can use the same bowl that you seasoned the broccoli in earlier in the recipe. Add harissa sauce to the bowl with the broccoli and toss to coat.
4. Assemble the bowls. Place ½ cup cooked quinoa in four separate bowls. Divide the harissa broccoli between the bowls. Add ¼ cup cucumber tomato salad, ¼ sliced avocado, pine nuts and fresh mint leaves to each of the bowls. Optionally drizzle harissa tahini sauce over the bowls.

Frequently asked questions

• Can I use harissa paste instead of harissa sauce? Yes, you can. Harissa paste is thicker than harissa sauce, so if you find it clumping up when tossing it with the broccoli, add 1-2 teaspoons of olive oil to thin it out.
• What nuts can I use instead of pine nuts? I'd recommend slivered almonds to replace the pine nuts.
• Can I make the tomato cucumber salad ahead of time? Yes, the salad can be made and stored in the refrigerator up to 3 days ahead of time.

How to make the bowls low carb

• Omit the quinoa. Replace the quinoa with cauliflower rice or greens, like arugula, spinach or kale. Leaving the quinoa out of these bowls reduces the total carbs from 41 grams per bowl, down to 21 grams per bowl. It also reduces the net carbs from 29 grams, down to 11 grams per bowl.

Add a protein to the bowls

• For a plant based protein, add chickpeas or hemp seeds.
  • Adding ½ cup chickpeas to each bowl will add 5 grams of protein to each bowl for a total of 16 grams of protein per bowl. The chickpeas can be drained and rinsed from a can and added directly to the bowls at the end, or roasted with the broccoli.
  • Adding 1 tablespoon hemp seeds to each bowl will add 3 grams of additional plant-based protein per bowl, for a total of 14 grams of protein per bowl.

How to meal prep the bowls

• For storage:
  • Prepare the roasted broccoli per the recipe instructions.
  • Divide the cooked quinoa and roasted broccoli between four large containers. 
  • Divide the cucumber tomato salad between four small zipper bags or smaller storage containers and add them to the larger containers.
  • Wrap each quarter avocado separately in plastic wrap, then add one to each of the large containers.
  • Place the pine nuts in four small containers or zipper bags and add one to each of the large containers.
  • If including the harissa tahini sauce, divide it between four small containers. Place the small containers of sauce in the larger containers.
  • Store for up to 3 days.
• To reheat and eat:
  • Remove the cucumber tomato salad, avocado, pine nuts and harissa tahini sauce from the large container.
  • Place the large container with the broccoli and quinoa in the microwave for 2 minutes.
    • Note: Alternatively, you can eat the bowl cold, straight from the refrigerator.
  • Add the tomato salad, avocado, pine nuts and harissa tahini sauce to the bowl.

More delicious vegan bowls to try

• Italian Bowls with Vegan Meatballs
• Sweet Potato Vegan Burrito Bowl
• Veggie Fajita Salad
• Spaghetti Squash Burrito Bowl
• Roasted Summer Squash Bowls
• Cauliflower Shawarma Bowl
• Kale Sweet Potato Salad

Recipe

Print Recipe Pin Recipe

5 from 4 votes

Harissa Broccoli Bowl

Spice up your vegan meals with a Harissa Broccoli Bowl! This flavorful quinoa bowl is gluten free, healthy and easy to make in 30 minutes!

Course Main Course

Cuisine American, Mediterranean, North African

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 bowls

Calories 400kcal

Author Whitney Bond

Ingredients

Harissa Broccoli

• 6 cups broccoli florets
• 1 shallot thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 3 tablespoons harissa sauce

Bowls

• 2 cups cooked quinoa
• ¼ cup pine nuts
• 1 avocado thinly sliced
• 1 cup tomato cucumber salad click link for recipe
• ¼ cup fresh mint leaves chopped
• ¼ cup harissa tahini sauce optional topping

Instructions

• Preheat the oven to 425°F.
• Add the broccoli florets and thinly sliced shallots to a large bowl.
• Toss with the olive oil, then the salt, pepper and garlic powder.
• Spread the broccoli and shallots out evenly on a baking sheet lined with foil.
• Place in the oven and roast for 15-20 minutes.
• Remove from the oven and immediately toss the broccoli and shallots with the harissa sauce.
• Divide the cooked quinoa between four bowls.
• Top with the roasted broccoli.
• Add pine nuts, sliced avocado, tomato cucumber salad and fresh mint leaves to the bowl.
• Optional: drizzle with harissa tahini sauce.

Notes

• The nutritional information provided does not include the optional harissa tahini sauce topping.
• You can use harissa paste, instead of harissa sauce, but may need to add 1-2 teaspoons of olive oil to thin out the paste so that it does not clump when tossing it with the broccoli.
• If you'd like to use another type of nut instead of pine nuts, I'd recommend slivered almonds.
• The tomato cucumber salad and harissa tahini sauce can both be made up to 3 days in advance.

Nutrition

Calories: 400kcal | Carbohydrates: 41g | Protein: 11g | Fat: 24g | Saturated Fat: 3g | Sodium: 908mg | Potassium: 1041mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1233mg | Vitamin C: 135mg | Calcium: 112mg | Iron: 4mg

Made this recipe & loved it?Mention @BowlsAreTheNewPlates or tag #BowlsNotPlates on Instagram!