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Black Lentil and Harissa-Roasted Veggie Bowl

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 4 Feb 2026

Meets Patient’s editorial guidelines

This vibrant black lentil and harissa-roasted veggie bowl is a celebration of texture and bold Mediterranean flavours. The earthy, caviar-like beluga lentils provide a satisfying base for the smoky heat of harissa-coated sweet potatoes and juicy roasted cherry tomatoes. Finished with a zingy honey and red wine vinegar dressing, this dish offers a sophisticated balance of sweet, spicy, and savoury notes that will brighten up any midweek meal.

As a nutritious vegan option, this recipe is naturally high in plant-based protein and fibre, making it an excellent choice for a healthy lunch or a light dinner. You can easily prepare the lentils up to three days in advance, keeping them chilled until you are ready to roast the vegetables. Serve warm or at room temperature for a versatile homemade meal that is both comforting and revitalising.

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Ingredients for Black Lentil and Harissa-Roasted Veggie Bowl

  • 2 teaspoons kosher salt, plus more

  • 300g black beluga lentils, rinsed

  • 1/2 teaspoons ground coriander

  • 110ml extra-virgin olive oil, divided

  • 2 tablespoons harissa paste, divided

  • 1/2 teaspoons freshly ground black pepper, plus more

  • 2 large sweet potatoes (about 675g .), scrubbed, cut into 1/2" pieces

  • 1125ml cherry tomatoes, halved

  • 3 tablespoons red wine vinegar

  • 1 tablespoon vegan honey

  • 1/2 cup chopped coriander

How to make Black Lentil and Harissa-Roasted Veggie Bowl

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Preheat oven to 218°C. Bring a medium saucepan of salted water to a boil; add lentils. Adjust heat and simmer until just cooked through, 25–30 minutes. Drain lentils and transfer to a large bowl; let cool slightly.

Meanwhile, whisk coriander, 3 tablespoons oil, 1 tablespoon harissa paste, 2 teaspoons salt, and 1/2 teaspoons pepper in a small bowl. Arrange sweet potatoes and tomatoes on a rimmed baking sheet and drizzle with harissa oil (reserve bowl for dressing). Roast, tossing once, until sweet potatoes are tender and browned on some sides and tomatoes burst, 25–30 minutes.

Whisk vinegar, honey, and remaining 1 tablespoon harissa in reserved bowl. Stream in remaining 60ml oil, whisking constantly until emulsified; season vinaigrette with salt.

Add half of vinaigrette to lentils and toss to combine. Taste and season with salt and pepper. Divide among bowls. Top with roasted vegetables and coriander. Drizzle with remaining vinaigrette.

Lentils can be cooked 3 days ahead. Let cool; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 4 Feb 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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