Harissa Garden Veggie Bowl

Ingredients

4 cups cooked grains, such as brown rice, farro, and/or quinoa
3 tablespoons harissa paste
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 medium cauliflower, florets separated
1 red bell pepper, cut into strips
2 red onions, cut into wedges
Salt and pepper, to taste

Tahini Dressing:
½ cup tahini
¼ cup lime juice
¼ cup water
2 cloves garlic
1 tablespoon olive oil
Salt and pepper to taste

To Serve:
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
Cilantro leaves, for topping (optional)
Sesame seeds, for sprinkling (optional)

Directions

Prep: 10 mins | Cook: 35 mins | Total: 45 mins

PREHEAT the oven to 450°F. Line a baking sheet with aluminum foil or parchment paper.

WHISK together the harissa, olive oil, red wine vinegar and a pinch of salt and pepper in a medium-sized bowl.

ADD the cauliflower florets and sliced red peppers and toss until well coated.

PLACE coated vegetables on the baking sheet alongside the onion wedges and roast for 35 minutes, tossing halfway through. Once tender, remove from the oven.

BLEND the dressing ingredients into a smooth sauce while the vegetables are roasting.

SERVE the roasted vegetables on top of the cooked grains, and top with tahini dressing, grated cheese, cilantro and sesame seeds, if desired.

NOTE: This recipe can be served warm or cold. Either cool the cooked grains and roasted vegetables to room temperature, or use warm cooked grains with the veggies right out of the oven.

Recipe courtesy of Cabot Creamery Co-operative