Harrisa roasted carrot Buddha bowl
Chef
Jeffrey Quasha
Hospital
Morrison Healthcare - GA/Arkansa Children's
Prep time
40 minutes
Cook time
40 minutes
Yield
20 servings
Recipe type
Plant-based
Award
Finalist
Image
ingredients
Ingredients
5 pounds carrots, rainbow, fresh, peeled, roll cut
5 tablespoons oil, canola
5 tablespoons harissa hot sauce
2 1/2 quarts InHarvest Tri-Colored Quinoa, cooked
1 2/3 tablespoons salt, kosher
5 tablespoons spice, turmeric
5 tablespoons spice, cumin, ground
1 2/3 tablespoons spice, paprika, smoked
1 1/4 quarts cooked lentils
1 1/4 quarts microgreens, arugula, fresh
10 each avocado, fresh
1 1/4 cups cilantro, fresh, chopped
2 1/2 quarts lettuce, salad mix, spring (mesclun)
1 1/4 pounds sauce, tzatziki
5 tablespoons oil, canola
5 tablespoons harissa hot sauce
2 1/2 quarts InHarvest Tri-Colored Quinoa, cooked
1 2/3 tablespoons salt, kosher
5 tablespoons spice, turmeric
5 tablespoons spice, cumin, ground
1 2/3 tablespoons spice, paprika, smoked
1 1/4 quarts cooked lentils
1 1/4 quarts microgreens, arugula, fresh
10 each avocado, fresh
1 1/4 cups cilantro, fresh, chopped
2 1/2 quarts lettuce, salad mix, spring (mesclun)
1 1/4 pounds sauce, tzatziki
preparation
Instructions
1. Preheat the oven to 350°F.
2. Toss the carrots in oil and place them on a baking sheet. Roast for 15 to 20 minutes until tender, stirring halfway through the baking time. Remove the carrots from the oven and toss them in a large mixing bowl with the harissa paste until the carrots are well coated.
3. Prepare the quinoa according to the specifications on the bag. Hold hot for service.
4. In a medium pot over high heat, combine the cooked lentils, turmeric, cumin, smoked paprika, and salt.
5. Assemble the bowl: Start with about 1/2 cup of cooked quinoa. On the left side of the bowl, add 1/2 cup of the roasted multicolored carrots. On the right side of the bowl, add half of a sliced avocado. Top the sliced avocado with 1/2 cup of spring greens. Top the bowl with 1/2 cup of the spiced lentils and then 1/4 cup of baby arugula greens. Drizzle 1 tablespoon of tzatziki over the bowl and garnish with chopped cilantro.
2. Toss the carrots in oil and place them on a baking sheet. Roast for 15 to 20 minutes until tender, stirring halfway through the baking time. Remove the carrots from the oven and toss them in a large mixing bowl with the harissa paste until the carrots are well coated.
3. Prepare the quinoa according to the specifications on the bag. Hold hot for service.
4. In a medium pot over high heat, combine the cooked lentils, turmeric, cumin, smoked paprika, and salt.
5. Assemble the bowl: Start with about 1/2 cup of cooked quinoa. On the left side of the bowl, add 1/2 cup of the roasted multicolored carrots. On the right side of the bowl, add half of a sliced avocado. Top the sliced avocado with 1/2 cup of spring greens. Top the bowl with 1/2 cup of the spiced lentils and then 1/4 cup of baby arugula greens. Drizzle 1 tablespoon of tzatziki over the bowl and garnish with chopped cilantro.
