Buddha Bowl with Za'atar Granola and Harissa Potatoes
Ingredients
- Broccoli
- Cannellini beans
- Black beans
- Citrus ginger blend
- Campari tomatoes
- Lemon balm
- Red onion
- Microgreens
- Edible flowers
- Avocado
- Dukkah seasoning
Za'atar granola
- 2 cups old fashioned oats
- 1.5 cups nuts of choice (pecans, cashews, walnuts)
- 0.5 cup pumpkin seeds
- 3 tbsp olive oil
- 1.5 tbsp za'atar
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp agave or maple syrup
- 1 tsp garlic powder
- 0.5 tsp cayenne (optional)
- 1.5 tsp sea salt
Harissa potato wedges
- 1 pound baby potatoes
- 1 tbsp avocado oil
- 1 tbsp harissa powder
- 1 tsp garlic powder
- 1.5 tsp sea salt
Preparation
Blister broccoli with garlic until charred.
Season cannellini and black beans with citrus ginger blend.
Top campari tomatoes with chopped lemon balm.
Chop red onion and add to the bowl.
Include microgreens and edible flowers.
Slice avocado and top with dukkah seasoning.
Assemble all components in a bowl.
Add prepared za'atar granola and harissa potato wedges.
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. Transfer to the pan and spread evenly.
Bake 35-40 mins. 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.
Place in a bowl and add 1 tbsp avocado oil, 1 tbsp harissa powder, 1 tsp garlic powder and 1.5 tsp sea salt. Stir until all potatoes are coated.
Transfer to a sheet pan lined with parchment paper and bake at 450°F for 30-40 mins or until potatoes are crispy on the outside and creamy on the inside.
