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Spicy harissa and vegetable bake recipe

Spicy harissa and vegetable bake recipe

37 ratings

This autumn vegetable bake is the perfect crowd-pleaser. It's full of spicy flavour from harissa, coriander and paprika, packed with seasonal veg such as pumpkin, parsnip and beetroot, and finished with a crispy bread topping. What's more, this delicious recipe is vegan, low in fat and an all-round healthy meal. You could even serve this up as part of a hearty Bonfire Night feast when you need warming up. See method

  • Serves 6
  • 25 mins to prepare and 1 hr 5 mins to cook
  • 239 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 300g pumpkin, peeled, seeded and chopped into small chunks
  • 250g parsnips, scrubbed and chopped into small chunks
  • 250g beetroots, scrubbed and chopped into small chunks
  • 1-2 tbsp harissa, to taste
  • 3 ½ tbsp olive oil
  • 1 red pepper, seeded and roughly chopped
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 2 x 400g tins chopped tomatoes
  • 400g tin cannellini beans, drained and rinsed
  • handful chopped parsley
  • 100g ciabatta, torn
  • ½ lemon, zested
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    1g 7%
  • Sugars

    15g 16%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 32.3g Protein 8.8g Fibre 8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the pumpkin (or squash), parsnip and beetroot in a shallow roasting tray, add the harissa and 1 tbsp oil, and stir to coat. Season with salt, then roast for 40 mins, adding the red pepper after 15 mins.
  2. Meanwhile, heat 1 tbsp oil in a frying pan over a medium-low heat, add the onion and cook for 5 mins, or until softened. Stir in the garlic and spices and cook for another 2 mins. Add the chopped tomatoes and cook for 20 mins, stirring occasionally. Stir through the cannellini beans and set aside.
  3. Stir the roasted vegetables into the tomato sauce with 200ml water and half the chopped parsley. Spoon into a 25cm pie dish.
  4. In a food processor, pulse the bread very briefly into chunks. Mix with the remaining parsley, the remaining 11⁄2 tbsp oil and lemon zest. Sprinkle evenly over the top. Bake in the oven for 30 mins, or until piping hot.

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