Vibrant Buddha Bowl with Za'atar Granola and Harissa Potatoes
Ingredients
Za'atar granola
- 2 cups old fashioned oats
- 1 1/2 cups nuts of choice (pecans, cashews and walnuts)
- 1/2 cup pumpkin seeds
- 3 tablespoons olive oil
- 1 1/2 tablespoons za'atar
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon agave or maple syrup
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne (optional)
- 1 1/2 teaspoons sea salt
Harissa potato wedges
- 1 pound baby potatoes
- 1 tablespoon avocado oil
- 1 tablespoon harissa powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons sea salt
Preparation
Za'atar granola
Preheat oven to 280°F and line a sheet pan with parchment paper
In a bowl combine all the ingredients together until well incorporated and transfer to the pan, spreading evenly
Bake for 35-40 minutes and let cool to room temperature before transferring to a jar with an airtight lid
Harissa potato wedges
Chop a pound of baby potatoes into wedges and place in a bowl
Add 1 tablespoon avocado oil, 1 tablespoon harissa powder, 1 teaspoon garlic powder, and 1 1/2 teaspoons sea salt, then stir until all potatoes are coated in seasoning
Transfer to a sheet pan lined with parchment paper and bake at 450°F for 30-40 minutes or until potatoes are crispy on the outside and creamy on the inside
Assembly
Assemble the Buddha Bowl by combining the Za'atar Granola, Harissa Potato Wedges, and any additional desired ingredients in a bowl
Notes
This recipe is part of a vibrant and colorful vegan dish, and you can experiment with savoury granola for added variety
