Roasted Spiced Crunchy Butter Beans, Cauliflower and Onion over Creamy Harissa Tahini Yogurt
Savor the bold flavors of our Roasted Spiced Butter Beans, perfectly paired with crispy cauliflower and caramelized onions, all drizzled with a luscious harissa tahini yogurt. This vibrant vegan dish combines hearty textures and zesty spices, making it a delightful meal that’s both satisfying and nourishing. Get ready to impress your taste buds with every bite!
Prep
15
min
Cook
40
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- 1 medium head of cauliflower, cut into florets
- 2 tsp dried parsley (10 ml)
- Juice from 1/2 lemon
- 1 red onion, chopped into small chunks
- Generous pinch of salt and black pepper
🥛Dairy & Eggs(2)
- 420g tin of butter beans, drained, rinsed and pat dry to remove any water (cooked butter beans not raw) (29.4 tbsp)cooked butter beans not raw
- 1 cup plain coconut or soy yogurt (greek style best) (240 ml)greek style best
🫙Pantry Staples(2)
- Drizzle of olive oil to coat it all
- 2 tbsp hulled tahini (30 ml)
🧂Spices & Seasonings(5)
- 1 tsp cumin powder (5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- Pinch of salt
- 2 tsp sweet paprika (10 ml)
🍯Sauces & Condiments(1)
- 1 tbsp harissa paste (more if you like spice) (15 ml)
Nutrition (per serving)
Calories
566
Protein
24g
Carbs
68g
Fat
26g
👨🍳 Instructions
- 1
Preheat oven to 200°C/400°F. Mix the seasoning/spices in a bowl.
- 2
Add the butter beans, cauliflower and onion to the baking pan (lined with parchment paper if it’s not non-stick). Drizzle with olive oil and sprinkle over the seasoning. Toss to coat. Bake for around 40 minutes, until lightly golden. Toss around the 30 minute mark.
- 3
While it’s baking, mix together the yogurt sauce ingredients in a bowl.
- 4
Add the yogurt to the base of the bowls and top with the roasted veg and butter beans. Sprinkle with sesame seeds, pomegranate, parsley and mint. Enjoy!
💡 Pro Tips
- ✓Pat butter beans completely dry with paper towels before roasting because residual moisture creates steam that prevents browning and crispy exteriors; excess water inhibits the Maillard reaction needed for flavor development.techniqueRemoves ~85% of surface moisture
- ✓Toss vegetables at exactly the 20-minute mark (not 30) to allow initial caramelization, then again at 35 minutes; this two-stage toss prevents over-stirring that breaks down delicate cauliflower while maximizing surface contact with heat.timing20 and 35 minutes
- ✓Whisk tahini with lemon juice first (before yogurt) because acid breaks down tahini's oil-protein bonds, creating an emulsion that won't separate; adding yogurt afterward maintains stability and prevents grittiness from unmixed tahini.technique
- ✓Use Greek-style yogurt at 10-15% fat minimum because harissa's oil-soluble compounds require sufficient fat to distribute evenly; lower-fat yogurts (<5%) cause harissa to pool and create bitter spice hotspots.ingredient10-15% fat minimum
- ✓Cut cauliflower florets to 1.5-2 inches maximum and onion chunks to similar size so they finish simultaneously at 40 minutes; larger pieces won't caramelize fully while smaller pieces over-dry and become stringy.technique1.5-2 inch pieces
Share this recipe
Prep
15
min
Cook
40
min
Serves
2
people
Level
beginner
Share this recipe
Roasted Spiced Crunchy Butter Beans, Cauliflower and Onion over Creamy Harissa Tahini Yogurt
Savor the bold flavors of our Roasted Spiced Butter Beans, perfectly paired with crispy cauliflower and caramelized onions, all drizzled with a luscious harissa tahini yogurt. This vibrant vegan dish combines hearty textures and zesty spices, making it a delightful meal that’s both satisfying and nourishing. Get ready to impress your taste buds with every bite!
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- 1 medium head of cauliflower, cut into florets
- 2 tsp dried parsley (10 ml)
- Juice from 1/2 lemon
- 1 red onion, chopped into small chunks
- Generous pinch of salt and black pepper
🥛Dairy & Eggs(2)
- 420g tin of butter beans, drained, rinsed and pat dry to remove any water (cooked butter beans not raw) (29.4 tbsp)cooked butter beans not raw
- 1 cup plain coconut or soy yogurt (greek style best) (240 ml)greek style best
🫙Pantry Staples(2)
- Drizzle of olive oil to coat it all
- 2 tbsp hulled tahini (30 ml)
🧂Spices & Seasonings(5)
- 1 tsp cumin powder (5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- Pinch of salt
- 2 tsp sweet paprika (10 ml)
🍯Sauces & Condiments(1)
- 1 tbsp harissa paste (more if you like spice) (15 ml)
Nutrition (per serving)
Calories
566
Protein
24g
Carbs
68g
Fat
26g
👨🍳 Instructions
- 1
Preheat oven to 200°C/400°F. Mix the seasoning/spices in a bowl.
- 2
Add the butter beans, cauliflower and onion to the baking pan (lined with parchment paper if it’s not non-stick). Drizzle with olive oil and sprinkle over the seasoning. Toss to coat. Bake for around 40 minutes, until lightly golden. Toss around the 30 minute mark.
- 3
While it’s baking, mix together the yogurt sauce ingredients in a bowl.
- 4
Add the yogurt to the base of the bowls and top with the roasted veg and butter beans. Sprinkle with sesame seeds, pomegranate, parsley and mint. Enjoy!
💡 Pro Tips
- ✓Pat butter beans completely dry with paper towels before roasting because residual moisture creates steam that prevents browning and crispy exteriors; excess water inhibits the Maillard reaction needed for flavor development.techniqueRemoves ~85% of surface moisture
- ✓Toss vegetables at exactly the 20-minute mark (not 30) to allow initial caramelization, then again at 35 minutes; this two-stage toss prevents over-stirring that breaks down delicate cauliflower while maximizing surface contact with heat.timing20 and 35 minutes
- ✓Whisk tahini with lemon juice first (before yogurt) because acid breaks down tahini's oil-protein bonds, creating an emulsion that won't separate; adding yogurt afterward maintains stability and prevents grittiness from unmixed tahini.technique
- ✓Use Greek-style yogurt at 10-15% fat minimum because harissa's oil-soluble compounds require sufficient fat to distribute evenly; lower-fat yogurts (<5%) cause harissa to pool and create bitter spice hotspots.ingredient10-15% fat minimum
- ✓Cut cauliflower florets to 1.5-2 inches maximum and onion chunks to similar size so they finish simultaneously at 40 minutes; larger pieces won't caramelize fully while smaller pieces over-dry and become stringy.technique1.5-2 inch pieces