Spicy harissa and vegetable bake

"This autumn vegetable bake is the perfect crowd-pleaser. It's full of spicy flavour from harissa, coriander and paprika, packed with seasonal veg such as pumpkin, parsnip and beetroot, and finished with a crispy bread topping."
Prep time:
25 min
Cook time:
1 hr 5 min
Servings:
6 people

Health Score

High
Medium
Low
9.3 / 10
High score

Glycemic Index

Index
54
Low
Load
22
High

Nutrition per serving:

Calories283.64 kcal14%
Fat11.27 g16%
Carbs40.63 g16%
Sugars9.27 g10%
Protein8.24 g16%
Sodium375.53 mg19%
Fiber7.89 g28%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
54
Low
Glycemic Load
22
High

Ingredients

300g pumpkin, peeled, seeded and chopped into small chunks
250g parsnips, scrubbed and chopped into small chunks
250g beetroots, scrubbed and chopped into small chunks
1-2 tbsp harissa, to taste
3 ½ tbsp olive oil
1 red pepper, seeded and roughly chopped
1 large onion, chopped
2 garlic cloves, chopped
1½ tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
2 x 400g tins chopped tomatoes
400g tin cannellini beans, drained and rinsed
handful chopped parsley
100g ciabatta, torn
½ lemon, zested

Directions

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