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Harissa-roasted root veg with herby yogurt recipe

Harissa-roasted root veg with herby yogurt recipe

13 ratings

This spectacularly colourful dish with its combo of fiery root vegetables, protein-packed quinoa and fragrant yogurt, is the perfect veggie-friendly dinner for two. Top with a sprinkling of pumpkin seeds for added crunch. See method

  • Serves 2
  • 10 mins to prepare and 40 mins to cook
  • 511 calories / serving
  • Healthy
  • Vegetarian


  • 350g butternut squash, peeled, seeded and chopped
  • 1 red pepper, deseeded and chopped
  • 1 red onion, chopped
  • 150g parsnips, peeled and chopped
  • 2 tbsp harissa paste
  • 1 tbsp olive oil
  • 250g pack red and white quinoa, to serve
  • 1 tbsp pumpkin seeds, to serve (optional)

For the herby yogurt

  • 100g natural yogurt
  • ½ lemon, zested
  • ½ garlic clove, crushed
  • 1 tbsp chives, chopped
  • 1 tbsp basil, chopped
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    17g 25%
  • Saturates

    5g 26%
  • Sugars

    22g 24%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 70.8g Protein 20g Fibre 11.8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put all of the vegetables in a large shallow roasting tin, spoon over the harissa paste and the olive oil, then season and mix well. Roast for 40 mins, turning on occasion to ensure even cooking.
  2. Meanwhile, mix the yogurt, lemon zest, garlic and most of the herbs. Season and set aside.
  3. Heat the quinoa according to the packet instructions. To serve, spoon the roasted vegetables over the quinoa. Top with the herby yogurt, the remaining chopped herbs and a sprinkling of pumpkin seeds, if you like.

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