Eggplant, Tempeh and Root Vegetables with Harissa Glaze
Harissa adds a kick of flavor to this quick, easy vegetarian sheet pan meal.
Servings: 6 servings of 1.5 cups each
Calories: 311kcal
Equipment
- Sheet pan
Ingredients
- 4 tbsp Harissa Paste
- 3 tbsp Olive oil extra virgin
- 2 tbsp honey local, if possible
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes optional
- 1 tbsp orange zest
- 1/3 cup fresh orange juice juice of 1 large orange
- 8 ounces tempeh unflavored
- 1 lb. eggplant diced into 1/2-inch pieces
- 3 medium carrots cut into 1/2 to 1-inch pieces
- 2 small Yukon Gold potatoes or 1 large
- 3 tbsp cilantro chopped
- 1 tbsp lime juice optional
- 1/4 cup pine nuts about 2 ounces
Instructions
- Preheat oven to 400 degrees F (205 C). Combine harissa paste, oil, honey, salt, orange juice and zest, and chili pepper (if using) in a large bowl. Add tempeh and
root vegetables (not eggplant); toss to coat. Arrange on a large rimmed baking
sheet; reserve some harissa mixture in the bowl. - Bake 10-12 minutes; remove from oven. Add eggplant and onions to reserved harissa mixture in bowl; toss to coat. Arrange eggplant mixture around tempeh and root vegetables on
baking sheet. Return to oven, and bake at 400°F until tender and lightly
browned, about 25 minutes. Stir in lime juice. - Transfer to a platter; sprinkle with herbs and nuts. Serve immediately. Include some fluffy quinoa, brown rice or Naan bread if you do the carb thing!
Notes
Feel free to substitute any vegetables you have on hand that you like to roast.
You can also substitute slivered almonds or pistachios ( or even pumpkin seeds) for the pine nuts and parsley for the cilantro.
This recipe can be made vegan by substituting maple syrup for the honey.
This recipe is gluten-free, dairy free and can easily be made vegan (see above) and nut-free by just replacing nuts with seed of choice.