Harissa Lentil Meatballs Bowl
- 40 min
- Serves 4
- 10 ingredients
15 minutes to prep, 25 to cook. A vibrant plant‑based bowl featuring spicy harissa‑glazed lentil meatballs served over a fresh tomato‑cucumber salad. The dish is high in protein and fiber, offering bold Middle Eastern flavors with a satisfying texture.
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Method
Preheat the oven to 400°F (390°F).
In a mixing bowl, combine the cooked and mashed lentils with the harissa paste, mixing until evenly coated; shape the mixture into 1‑inch (2‑cm) meatballs.
Place the lentil meatballs on a parchment‑lined baking sheet and bake for 20 minutes, or until the exterior is firm and lightly browned.
Remove the meatballs from the oven, brush them generously with harissa oil, and return to the oven for an additional 1–2 minutes to create a glossy glaze.
While the meatballs finish glazing, prepare the salad: combine the chopped tomato and cucumber in a bowl, drizzle with lemon juice, and season with a pinch of salt; toss gently.
To serve, arrange a bed of the tomato‑cucumber salad on each plate, top with the harissa‑glazed lentil meatballs, add dollops of plant‑based yogurt, scatter pickled red onion, and place a piece of warmed flatbread on the side.
Tips while you cook
- Uniform size
- Form the lentil meatballs to about 1‑inch (2‑cm) diameter.
- Glaze timing
- Brush the meatballs with harissa oil before returning them to the oven for the final 1–2 minute glaze.
- Salad freshness
- Toss the tomato‑cucumber salad with lemon juice and salt just before plating.
- Warm flatbread
- Heat the flatbread briefly before serving.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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