Crispy Potato Topped Harissa Bean Bowl
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Crispy Potato Topped Harissa Bean Bowl

with Soured Cream, Spinach and Sweetcorn

Tags:
Prepped in 10
Veggie
Spicy
Allergens:
Sulphites
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Roasted Spice and Herb Blend

1 carton(s)

Mixed Beans

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

160 grams

Sweetcorn

40 grams

Baby Spinach

50 grams

Harissa Paste

(Contains Sulphites)

75 grams

Soured Cream

(Contains Milk)

20 grams

Wild Rocket

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tbsp

Honey

20 grams

Butter

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Nutritional information

Energy (kJ)2764 kJ
Energy (kcal)661 kcal
Fat25.8 g
of which saturates10.6 g
Carbohydrate86.2 g
of which sugars24.6 g
Protein18.6 g
Salt3.82 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Sieve
Large Saucepan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the roasted herb and spice blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Meanwhile, drain and rinse the mixed beans in a sieve.

3

Add the mixed beans, passata, red wine stock paste and water for the sauce (see pantry for amount) to a large saucepan.

Put on medium-high heat, bring to a boil, then reduce the heat and simmer until slightly thickened, 8-10 mins.

4

Meanwhile, drain the sweetcorn in a sieve.

Once the sauce has thickened, stir the sweetcorn into the pan.

Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

5

Stir the harissa paste (add less if you'd prefer things milder), honey and butter (see pantry for both amounts) into the pan until combined.

Season with salt and pepper. Add a splash of water if you feel it needs it.

6

When everything's ready, share the harissa beans between your bowls.

Spoon over the roasted potatoes and drizzle with the soured cream.

Top with the rocket and drizzle with some olive oil to finish.

Enjoy!

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