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Harissa Lentil Meatballs Bowl

Recipe from Roxy Pope + Ben Pook, from their Instagram reelWritten down by ReelsMeals from the caption and voiceover. Added 25 October 2026.
  • 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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Harissa Lentil Meatballs Bowl by Roxy Pope + Ben Pook, a frame from the Instagram video

Ingredients

4 servingsMetric

No amounts for 10 of these. The original didn't state them, so this card doesn't guess. Check the original before you shop.

Amounts as Roxy Pope + Ben Pook gives them. Metric converts supported weights and liquids, and oven temperatures; spoon measures and counts stay as written.

Method

  1. 1

    Preheat the oven to 400°F (390°F).

  2. 2

    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.

  3. 3

    Place the lentil meatballs on a parchment‑lined baking sheet and bake for 20 minutes, or until the exterior is firm and lightly browned.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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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Roxy Pope + Ben Pook made this.

The recipe comes from Roxy Pope + Ben Pook’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Roxy Pope + Ben Pook and want this changed? Email [email protected].

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