Harissa Tzatziki Lentil Bowl

An inventive and flavorful bowl featuring Harissa-spiced Tzatziki with roasted sweet potatoes and beets, lentils, cucumber, pistachios, and dill. Perfect for a creative lunch or dinner.

By @kalememaybe

Original recipe source

Cook time: 60 minutes

Servings: 2

Ingredients

• 1 medium sweet potato diced
• 4 small beets 2 gold and 2 red, wrapped in foil
• 0 tbsp olive oil
• 0 tsp salt
• 0 tsp black pepper
• 2 small small Persian cucumbers grated
• 1.5 cups Greek yogurt
• 2 cloves garlic finely minced
• 2 tbsp extra virgin olive oil
• 1 tbsp white vinegar
• 0.5 tsp salt
• 1.5 tbsp harissa sauce spicy sauce
• 1 tbsp dill chopped
• 1 cup cooked lentils about ½ cup uncooked
• 1 Persian cucumber sliced
• 1 medium shallot thinly sliced
• 2 tbsp pistachios roughly chopped
• 2 tbsp hemp seeds
• 0 dill for garnish
• 0 tbsp olive oil
• 0 tsp red pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. Dice the sweet potato and wrap the beets in foil with a drizzle of olive oil.
3. Place the sweet potatoes on one half of a large baking sheet and season with olive oil, salt, and pepper.
4. Bake the sweet potatoes for about 30 minutes until soft but crispy on the edges, and the beets for about 45 minutes until soft.
5. Let the beets cool, then peel and dice them.
6. While vegetables are baking, prepare the Harissa Tzatziki. Grate cucumbers and squeeze out excess moisture using a cheesecloth.
7. Mix Greek yogurt, garlic, olive oil, vinegar, harissa, and salt in a bowl until smooth. Then fold in the cucumber and dill.
8. Spread Harissa Tzatziki on the bottom of two serving bowls and top with lentils, roasted sweet potatoes, diced beets, cucumber slices, shallots, pistachios, hemp seeds, and dill.
9. Finish with a drizzle of olive oil and optionally some black and red pepper.