Harissa Roasted Carrot Grain Bowl (Printable)

Spicy roasted carrots, fluffy grains, and whipped feta create this vibrant Mediterranean bowl.

# What You’ll Need:

→ Roasted Carrots

01 - 1 lb carrots, peeled and cut into sticks
02 - 2 tbsp olive oil
03 - 1½ tbsp harissa paste
04 - 1 tsp honey
05 - ½ tsp sea salt
06 - ¼ tsp black pepper

→ Grain Base

07 - 1 cup uncooked farro or quinoa
08 - 2 cups water or vegetable broth
09 - ½ tsp salt

→ Whipped Feta

10 - 6 oz feta cheese, crumbled
11 - ⅓ cup Greek yogurt
12 - 1 tbsp olive oil
13 - 1 tbsp lemon juice
14 - Freshly ground black pepper, to taste

→ Bowl Toppings

15 - 1 cup cherry tomatoes, halved
16 - 1 cup baby spinach or arugula
17 - ¼ cup pomegranate seeds
18 - ¼ cup toasted pumpkin seeds or pistachios
19 - 2 tbsp chopped fresh mint
20 - Lemon wedges, for serving

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrot sticks with olive oil, harissa paste, honey, sea salt, and black pepper until evenly coated. Spread on the prepared baking sheet in a single layer.
03 - Roast the carrots for 25–30 minutes, turning halfway, until caramelized and tender.
04 - While the carrots roast, cook the farro or quinoa: Rinse well, then combine with water or broth and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer until tender (about 20 minutes for farro, 15 minutes for quinoa). Drain any excess liquid and fluff with a fork.
05 - For the whipped feta, combine feta cheese, Greek yogurt, olive oil, lemon juice, and a few grinds of black pepper in a food processor. Blend until smooth and creamy. Adjust seasoning as needed.
06 - To assemble, divide the cooked grains among four bowls. Top each with roasted carrots, cherry tomatoes, spinach or arugula, pomegranate seeds, and pumpkin seeds. Add a generous dollop of whipped feta.
07 - Sprinkle with fresh mint and serve with lemon wedges.

# Expert Advice:

01 -
  • The whipped feta transforms from tangy to impossibly creamy and becomes the perfect cool counterpart to spicy carrots
  • Every bowl delivers a complete meal with textures ranging from crisp greens to tender roasted vegetables
  • This recipe proves that vegetarian bowls can be bold, satisfying, and far from boring
02 -
  • The whipped feta can be made up to three days ahead and actually tastes better after resting
  • Do not overcrowd the carrots on the baking sheet or they will steam instead of roast
  • If your harissa is particularly spicy, start with one tablespoon and taste before adding more
03 -
  • Use your hands to toss the carrots with harissa to ensure even coverage
  • Taste the whipped feta before serving as some feta is saltier than others

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