hot honey harissa bowls
Serves 410 mins prep20 mins cook
After having a hot honey harissa bowl at a cafe in California, I knew I needed to recreate it at home! It comes together in just 30 minutes and is packed with protein and fiber. Plus, it makes great meal prep - just keep the avocado off until ready to eat.
0 servings
What you need
Instructions
1 Mix the [wprm-ingredient text="6 tbsp avocado oil" uid="2"], [wprm-ingredient text="3 tbsp harissa powder or paste" uid="3"], [wprm-ingredient text="1 tbsp honey" uid="4"], [wprm-ingredient text="4 tbsp lemon juice" uid="5"], [wprm-ingredient text="2 cloves garlic" uid="6"], and [wprm-ingredient text="1/2 tsp salt" uid="7"]. Divide in half. Trim and fat off the [wprm-ingredient text="5 boneless skinless chicken thighs" uid="1"] and place in a large bag or airtight container. Pour half the sauce over the chicken and let marinate while you prep everything else — or leave overnight. 2 Preheat oven to 350°F. Thinly slice the [wprm-ingredient text="½ medium red onion" uid="8"]. To quick-pickle, soak in ½ cup white vinegar, ½ cup water, and 2 tsp honey while the chicken cooks. Dice the [wprm-ingredient text="1 english cucumber" uid="10"] and halve the [wprm-ingredient text="6 oz cherry tomatoes" uid="11"]. 3 Place chicken on a rimmed baking sheet lined in foil and bake for 15–20 minutes until it reaches an internal temp of 165°F. If serving with rice, cook it now. 4 Layer ⅓ cup rice (or pita chips) with the chicken, then cucumbers, tomatoes, and diced avocado. Top with 1–2 tbsp hummus, crumbled feta, and pickled red onions.If meal prepping, keep cold toppings in a separate container and wait to add the avocado.View original recipe