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Harissa Roasted Carrot and Herby Navy Bean Salad

The perfect meal for when you want something light yet flavorful.
Prep Time 25 minutes
Cook Time 35 minutes
Servings 2

Ingredients

WHAT YOU NEED

    Yogurt Sauce:

    • 1 cup vegan unsweetened plain dairy-free yogurt
    • ¼ cup tahini
    • ½ large lemon, juiced
    • Add salt to taste

    Carrots:

    • 5 to 7 small tri-color carrots or 3 to 4 medium tri-color carrots, unpeeled, chopped diagonally
    • 1 Tbsp. Avocado oil
    • 1 Tsp. smoked paprika
    • ½ Tsp. sumac
    • ½ Tsp. harissa
    • Add salt and black pepper to taste

    Navy Beans:

    • 1 cup navy beans, strained, rinsed, and patted dry
    • 1 small shallot, diced
    • 1 Tbsp. Fresh cilantro, chopped
    • 1 Tbsp. Fresh flat parsley, chopped
    • ½ Tsp. garlic powder
    • ½ large lemon, juiced
    • Add salt to taste

    Harissa Dressing (optional):

    • 1 Tbsp. harissa paste
    • 3 Tbsp. champagne vinegar Note: Can substitute with apple cider vinegar or white wine vinegar
    • 1 Tbsp. maple syrup
    • 2 Tbsp. avocado oil or EVOO

    Instructions

    HOW TO MAKE IT

    • Preheat your oven to 350 degrees fahrenheit.
    • Take your washed carrots and, if using medium carrots, cut them diagonally. If you are using small carrots, keep them whole. In a medium bowl, add your carrots, avocado oil, salt, pepper, and smoked paprika. Mix well so the carrots are evenly coated.
    • Place the seasoned and oiled carrots on a baking sheet and roast for 25 minutes or until charred.
    • Let the carrots cool for about 12 minutes.
    • To make the bean salad, combine navy beans, shallot, fresh cilantro, salt, garlic powder, and lemon juice in a bowl. Mix well and let the salad sit for at least 10 minutes.
    • To make the yogurt base, combine yogurt, tahini, salt, and lemon juice in a small bowl. Mix well.
    • To plate, first, add an even layer of the yogurt sauce to a plate or shallow bowl. Then, add the roasted carrots and navy beans. Drizzle harissa dressing on top and finish with fresh cilantro and parsley.