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Middle Eastern Recipes

Crispy Potato Topped Harissa Bean Bowl

Crispy Potato Topped Harissa Bean Bowl

Crispy Potato Topped Harissa Bean Bowl

with Soured Cream, Spinach and Sweetcorn

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Our Crispy Potato Topped Harissa Bean Bowl is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

•Spicy

•New

•Climate Conscious

Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

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.

Total35 minutes

Active 10 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

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

Salt3.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Sieve

•Large Saucepan

Instructions

Roast the Potatoes

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.

Beans Please

2

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

Start your Sauce

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.

Add the Veg

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.

Finishing Touches

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.

Serve Up

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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