Description
This vibrant and flavorful dish combines the spiced heat of harissa carrots, the crunch of crispy chickpeas, and creamy tofu ricotta for a satisfying, healthy vegan meal. Perfect for lunch or dinner, it's full of textures and bold flavors.
Ingredients
Scale
For the Harissa Carrots:
- 4 medium carrots, peeled and sliced
- 2 tbsp olive oil
- 2 tbsp harissa paste
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
For the Crispy Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cumin
- Salt to taste
For the Tofu Ricotta:
- 1 block firm tofu, pressed
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the carrots: Toss carrot slices with olive oil, harissa paste, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through.
- Prepare the chickpeas: Pat chickpeas dry and toss with olive oil, paprika, garlic powder, cumin, and salt. Spread them on a separate baking sheet and bake for 25-30 minutes, shaking halfway through until crispy.
- Make the tofu ricotta: Crumble tofu into a bowl. Add nutritional yeast, lemon juice, olive oil, minced garlic, salt, and pepper. Mix until combined.
- Assemble the dish: Serve the roasted carrots and crispy chickpeas with spoonfuls of tofu ricotta on top. Garnish with fresh herbs (optional).
Notes
- Customize the spice: Adjust the amount of harissa or paprika based on your spice preference. For a milder version, reduce the harissa paste.
- Make it gluten-free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
- Meal prep: The roasted carrots, chickpeas, and tofu ricotta can be made ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320
- Sodium: 400mg
- Fat: 18g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 15g