Crispy Potato Topped Harissa Bean Bowl
with Soured Cream, Spinach and Sweetcorn
Our Crispy Potato Topped Harissa Bean Bowl is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
1 carton(s)
Mixed Beans
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
160 grams
Sweetcorn
40 grams
Baby Spinach
50 grams
Harissa Paste
(Contains Sulphites)
75 grams
Soured Cream
(Contains Milk)
20 grams
Wild Rocket
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the roasted herb and spice blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, drain and rinse the mixed beans in a sieve.
Add the mixed beans, passata, red wine stock paste and water for the sauce (see pantry for amount) to a large saucepan.
Put on medium-high heat, bring to a boil, then reduce the heat and simmer until slightly thickened, 8-10 mins.
Meanwhile, drain the sweetcorn in a sieve.
Once the sauce has thickened, stir the sweetcorn into the pan.
Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Stir the harissa paste (add less if you'd prefer things milder), honey and butter (see pantry for both amounts) into the pan until combined.
Season with salt and pepper. Add a splash of water if you feel it needs it.
When everything's ready, share the harissa beans between your bowls.
Spoon over the roasted potatoes and drizzle with the soured cream.
Top with the rocket and drizzle with some olive oil to finish.
Enjoy!
