Harissa-Roasted Vegetable and Quinoa Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant bowl of tender roasted vegetables and fluffy quinoa tossed in smoky harissa dressing, topped with fresh herbs and a hint of citrus. This Mediterranean-inspired healthy bowl recipe, ready in about 40 minutes, pairs zucchini, yellow squash, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium zucchini
• 1 medium yellow squash
• 1 red bell pepper
• 4 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup quinoa
• 2 cups water
• 1 tbsp harissa paste
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/2 cup fresh cilantro
• 1/4 cup feta cheese

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, combine 1 medium zucchini (diced into 1/2-inch cubes), 1 medium yellow squash (diced into 1/2-inch cubes), 1 red bell pepper (diced into 1/2-inch cubes), 2 tbsp olive oil, 1 tsp ground cumin, and 1/2 tsp smoked paprika; toss until evenly coated. Spread on a parchment-lined baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, bring 2 cups water to a boil in a medium saucepan. Add 1 cup quinoa and 1/4 tsp salt, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
3. Step 3: Whisk together 2 tbsp olive oil, 1 tbsp harissa paste, 1 tbsp lemon juice, 1 tsp honey, and 1/4 tsp salt in a small bowl until smooth.
4. Step 4: Toss the cooked quinoa with the roasted vegetables and the harissa dressing until evenly coated. Fold in 1/2 cup chopped fresh cilantro and 1/4 cup crumbled feta cheese.
5. Step 5: Serve warm or at room temperature, garnished with additional cilantro.