Harissa-Spiced Black Rice with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant North African dish combining fragrant black rice, roasted vegetables, and a smoky harissa glaze. This North African-inspired New Year's recipe (vegetarian, gluten-free), ready in about 55 minutes, pairs black rice, vegetable broth, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cup, rinsed black rice
• 2 cups vegetable broth
• 1 tbsp harissa paste
• 2 tbsp olive oil
• 1 medium, cut into 1-inch cubes zucchini
• 1 medium, cut into 1-inch cubes eggplant
• 1 red, cut into 1-inch cubes bell peppers
• 3 cloves, minced garlic
• 1, zested and juiced lemon
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss zucchini, eggplant, bell peppers, and garlic with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Step 2: In a large pot, combine black rice, vegetable broth, harissa paste, and 1 tbsp olive oil. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender and liquid is absorbed.
3. Step 3: Fluff rice with a fork. Stir in lemon zest and juice. Serve rice in bowls topped with roasted vegetables and a sprinkle of parsley. Drizzle with additional harissa paste if desired.