How to Make Harissa-Spiced Quinoa & Roasted Veggie Stuffed Avocados
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Preheat oven to 425°F (220°C). Toss sweet potato, zucchini, and red pepper with 1 tbsp olive oil and 1/4 tsp salt. Roast for 20 minutes.
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Rinse quinoa and combine with water in a saucepan. Bring to a boil, cover, and simmer for 15 minutes. Fluff with a fork.
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In a bowl, mix roasted veggies, quinoa, harissa paste, remaining olive oil, 1/4 tsp salt, and parsley.
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Scoop a little flesh from each avocado half to make a bigger cavity.
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Fill centers generously with the quinoa-veggie mixture. Serve immediately.
Pro Tips for Perfect Harissa-Spiced Quinoa & Roasted Veggie Stuffed Avocados
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of ripe avocados, halved and pitted, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Harissa-Spiced Quinoa & Roasted Veggie Stuffed Avocados?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Harissa-Spiced Quinoa & Roasted Veggie Stuffed Avocados?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for ripe avocados, halved and pitted?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.