Harissa Broccoli and Flatbreads

A vibrant, spicy one-pan vegetarian meal featuring roasted broccoli tossed in harissa, served with warm flatbreads for a quick and satisfying dinner. This Middle Eastern-inspired dish takes just 30 minutes from start to finish, making it an easy and delicious option for any night of the week.

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Roasting the broccoli at a high temperature is key to this recipe. It allows the florets to develop a charred, crispy exterior that holds onto the harissa sauce, providing a wonderful texture and flavor contrast to the soft flatbreads.

Ingredients

• 2 large heads broccoli, cut into florets
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 1 lemon, cut into wedges
• 4 large flatbreads (such as naan or pita)
• 100 g Greek yogurt (optional)
• 1 small bunch fresh cilantro, chopped (optional)

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Instructions

Step 1

Preheat the oven to 220°C (430°F).

Step 2

On a large baking sheet, toss the broccoli florets with harissa paste and olive oil until well coated.

Step 3

Spread the broccoli in a single layer and roast for 18–20 minutes, turning once, until the edges are crisp and slightly charred.

Step 4

In the last 5 minutes of roasting, place the flatbreads on a lower oven rack or directly on the rack to warm through.

Step 5

Remove broccoli and flatbreads from the oven.

Step 6

Serve the harissa broccoli piled onto the flatbreads. Squeeze lemon wedges over the top.

Step 7

Add dollops of Greek yogurt and sprinkle with cilantro, if desired.

Step 8

Serve immediately.

Zusatztipps für die Zubereitung

To prepare this dish effectively, you will need a large baking sheet, a mixing bowl, and a sharp knife. Ensure you use a large enough baking sheet so the broccoli can be spread out in a single layer, which helps it roast rather than steam.

Varianten und Anpassungen

For extra protein, you can sprinkle the dish with crumbled feta or toasted chickpeas. If you prefer a vegan meal, simply substitute the Greek yogurt with your favorite plant-based yogurt alternative.

Serviervorschläge

Pile the roasted broccoli high on warm naan or pita breads. Finish with a squeeze of fresh lemon juice, dollops of creamy Greek yogurt, and a handful of freshly chopped cilantro for a restaurant-quality presentation.

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This meal provides 315 calories and 10g of protein per serving, making it a balanced and flavorful choice for a quick vegetarian dinner. Enjoy the spicy, satisfying flavors of this easy roasted broccoli dish immediately after serving.

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Recipe FAQ

→ How spicy is this dish?

The spice level can be adjusted by varying the amount of harissa paste used. For a milder flavor, use less, or opt for a mild harissa brand. For more heat, you can add extra spicy harissa to your taste.

→ Can I make this vegetarian meal vegan?

Absolutely! The core dish is naturally vegan. To ensure it's fully plant-based, simply verify your chosen flatbreads are dairy-free and substitute the Greek yogurt garnish with a plant-based yogurt alternative.

→ What kind of flatbreads work best for serving?

Naan or pita breads are excellent choices as they are soft and pliable, making them perfect for wrapping or scooping the roasted broccoli. You can also use other soft, sturdy flatbreads that you enjoy.

→ Can I add protein to this dish?

Yes, for added protein, consider sprinkling crumbled feta cheese (omit for vegan), toasted chickpeas, or even grilled halloumi over the finished dish. A fried egg could also be a delicious topping.

→ How do I store and reheat leftovers?

Store leftover harissa broccoli and flatbreads separately in airtight containers in the refrigerator for up to 3 days. Reheat the broccoli in the oven or microwave, and warm the flatbreads gently in the oven or a dry pan.