Easy Harissa Sweet Potato, Dill and Butter Bean Bowl
with Bell Pepper and Garlic Ciabatta Dippers
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
Ready in just 25 minutes, this Easy Harissa Sweet Potato, Dill and Butter Bean Bowl is full of veg. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
1 unit(s)
Sweet Potato
½ sachet(s)
Chermoula Spice Mix
1 unit(s)
Bell Pepper
(May be present: Celery)
3 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
50 grams
Harissa Paste
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
1 bunch(es)
Dill
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Sauce
200 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Garlic Bread
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Chop the sweet potato into 1cm chunks (no need to peel). Drizzle with oil, season with salt and pepper, then sprinkle over half the chermoula spice mix.
c) Toss to coat and spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. Turn halfway through.
a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips, then cut in half widthways.
b) Peel and grate the garlic (or use a garlic press).
c) Heat a drizzle of oil in a large saucepan on high heat. Once hot, add the sliced pepper and fry until just soft, 3-4 mins.
d) Meanwhile, drain and rinse the butter beans in a sieve.
a) Once the pepper has softened, reduce the heat to medium-high, then add half the garlic and stir-fry for 30 secs.
b) Add the passata, veg stock paste, harissa paste, remaining chermoula (add less if you'd prefer things milder) and the sugar and water for the sauce (see pantry for both amounts).
c) Stir in the butter beans and season with salt and pepper.
d) Bring to a boil, then reduce the heat and simmer until slightly thickened, 5-6 mins.
a) Halve the ciabatta and lay it onto another baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
b) Pop the ciabatta onto the middle shelf of your oven until toasted, 4-5 mins.
c) Meanwhile, roughly chop the dill (stalks and all).
a) When everything's ready, stir the roasted sweet potato and half the dill into the stew.
b) Taste and season with salt and pepper if needed.
c) Cut the garlic ciabatta diagonally into triangles.
a) Share the harissa stew between your bowls.
b) Crumble over the Greek style salad cheese and garnish with the remaining dill.
c) Serve the garlic ciabatta dippers on the side.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A well-seasoned, warming dish with a satisfying kick from the harissa and chermoula; the dill and garlic ciabatta are widely praised for complementing the stew beautifully.
- Ease of prep: Straightforward and quick to put together, though some found the instructions confusing where a pepper step appeared without a pepper being included in the recipe.
- Suggestions: Use only half the harissa paste and chermoula if you prefer a milder heat, and add less water than directed if you find the sauce too thin — you can always add more later. A spoonful of yoghurt on the side helps balance the spice, and extra veg such as spinach, tenderstem broccoli, or an additional pepper bulks the dish out nicely.
- Next-day meals: Leftover sauce works well stirred through pasta the following day, and one reviewer successfully froze a portion to top a baked potato.
- Portions: The sweet potato and ciabatta can feel modest for two people; consider roasting an extra sweet potato and serving a whole ciabatta roll per person for a more satisfying meal.
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