Harissa Vegan Chili (One Pot)

Hey guys! I hope this New Year has been treating you well. Maybe you decided to make this year the year to organize your house. Maybe you want to cut the social media down. Or maybe you want to make better choices for your health. Well since this year I want to declutter my life. I want to make things simpler in my life. I live in a small condo with my fiance and we both have too much stuff. So this year we decided to use a couple of Ms. Marie Kondo’s tricks and we are down sizing on the stuff we have in our house like books, movies, clothes, furniture, and crap we don’t use or need.

What’s your big resolution for 2018?

Well I had resolutions in mind when I created this recipe. I thought about making better choices for my health. I am not dieting in anyway shape or form. I don’t really believe in dieting. However, I do believe in making better choices with the things that we put into our bodies. I am not talking about counting calories. I am talking about the benefits that come from eating certain foods and what nourishment they provide for our bodies.

This wonderful healthy meal is simply delicious. It is a twist on a classic recipe chili with meat. My version replaces the chili powder with Harissa powder. Harissa Vegan Chili is also meatless (#MeatlessMondaysRecipe) and vegan. Now my fiance and I are not vegan, however, it is important to use to reduce our intake of meat per week. This is a recipe that is incredibly filing and hearty. Harissa Vegan Chili has three types of beans, chickpeas, and lentils. It is guaranteed to fill you up and give you a fiberful and veggiful meal!


Chop your veggies!

Saute Veggie 1

Saute your veggies in some delicious olive oil.

Saute Veggies 2

Mmm! Add your garlic and jalapeno.

Spices in Veggies

Add your tomato paste and your spices.

Diced Tomatoes In

Add your canned diced tomatoes. Remember to drain your beans and rinse your lentils.


Add all of your lentils and your stock.

All together

Once your lentils are cooked, add your canned chickpeas and beans. Let it simmer covered for 15 minutes. Serve.


You can eat it with fixings! Or in a sweet potato. Yum!


Harissa Vegan Chili (One Pot)


1 tbsp of olive oil

1 small Onion or ½ of a large, diced  

1 Large Bell pepper any color, diced

2-3 cloves of minced Garlic

1 jalapeno seeded or unseeded, diced

2 tbsp Tomato paste

3 tbsp Harissa spice (not paste, see notes)

1 tsp Coriander

1 1/2 tbsp Cumin

1 tsp Turmeric

1 tsp Paprika

1/2 tsp Oregano

Salt & Pepper, to taste

2-15 oz canned diced tomatoes

1 cup Vegetable Stock or water

100 g of Red Lentils, rinsed and drained

1-15 oz can drained Tri Bean Blend* or any choice (I found a pinto, black, and red kidney bean blend)

1-15 oz can drained Chickpeas

1 tbsp of Maple syrup


  1. Heat oil in a pot over medium heat. Add the diced onion and bell pepper. Sauté for 5 minutes until translucent. Once translucent you may add the garlic and the diced jalapeno. Sauté for 2 more minutes.
  2. Turn down the heat to low. Next add tomato paste and the Harissa, coriander, cumin, turmeric, paprika, salt and pepper. Let the spices marry with the tomato paste for 2 minutes. Stirring occasionally.
  3. Add the can of diced tomatoes and the vegetable stock. Bring to a low boil over medium-low heat. Once you bring to a low boil add your lentils. Let them simmer for 12 to 15 minutes. Don’t let them boil on high. Make sure to stir occasionally to prevent burning. The liquid should thicken a bit, but it should not dry. If needed add a splash or stock or water (I added a splash of stock).
  4. Once you cook the lentils you can add the beans and chickpeas. Stir occasionally. Let this simmer covered on low heat for another 10 to 15 minutes. After that you can add your maple syrup, and adjust the salt level. You can serve in a cup with fixings, over sweet potatoes, or make them a filling for enchiladas. Enjoy!

Notes: If using Harissa Chili Paste only use 1-2 tablespoons, as the flavor may be more intense and much spicier.


Harissa Vegan Chili-Printable Version-Download

I hope you enjoy making this recipe as much as I did. Please let me know how this recipe comes out for y’all! Remember to download the recipe above for a printable version. Enjoy!

Moroccan Spiced Bowl with Harissa

For some people, living in a multivore household can be a challenge. For others, not so much. This recipe was dedicated and created for families who live in a multivore household and who have a constant challenge on their hands. Those of you who have to cook two or three different meals. You guys are troopers (claps).

This recipe can be very simple and has minimal ingredients. Or it can become very ingredient heavy as well. This recipe was created with what I usually have in my fridge. Now, I know that not everyone has the same things in their fridge, so some you guys may have to purchase more than others.

This recipe can be omnivorous, vegan, gluten free, or vegetarian. Moroccan Spiced Bowls are very DIY (Decide It Yourself). You can pick and choose what you want to add to your bowl. It’s like Moroccan Chipotle!


These two wonderful spices are the stars of the show (or bowl)! As you can tell, they are not very familiar spices for most people. Or maybe for you they are! But for those of you out there who are not familiar to harissa and ras el hanout, let me break it down. First of all I am not super familiar with both of them, we just got acquainted too. Harissa is dried and smoked chilies, garlic, and spices ground up and usually used in a paste form. I was able to get my harissa in spice form, therefore I had to add in my own oil to make the paste. That usually is 1-to-1 parts oil and harissa spice. On the other hand, ras el hanout is a Moroccan spice blend that can consist of from ten spices to over a hundred in some blends! In order to make this easier on myself, I got a premade blend of ras el hanout. You can easily order these online.

Drying Peas - Morrocan Bowls 2

First thing is first, you want to dry the chickpeas with a paper towel.

Second, you’ll need to add the harissa, ras el hanout, salt, and pepper to your chicken and veggies.

Pre-cooked Roasted Veggies - Morrocan Bowls

This is how I laid out my chicken and veggies. Separating them is good for those households who have vegetarians and vegans. However, if you are going to put everything together in the bowl, you can definitely just mix both the chicken and veggies and seasonings all in a bowl and just throw it on the pan.

Close-up Chickpeas - Morrocan Bowls

Mmm… Chickpeas.

While that deliciousness cooks, you can start putting together your cucumber salad. Remember to peel and seed the cucumber.

Finished Cucumber Salad - Morrocan Bowls


Finished Yogurt Dill Sauce - Morrocan Bowls

If you would like a cooling sauce, try this yogurt and dill sauce. It’s 1/4 cup plain Greek yogurt (lactose free for me), 1/2 of a lemon’s juice, 1/4 teaspoon garlic minced, and 1/4 teaspoon of dill with salt and pepper to taste.

Cooked Roasted Veggies - Morrocan Bowls

Take your cooked chicken and veggies out of the oven.

Toppings - Morrocan Bowl 1

Prep your toppings. Everything goes!

Cooked Rice - Morrocan Bowls

I like to add brown rice to my bowl, but quinoa is great too! Oooh, cauliflower rice would be great too!

Angle Shot Spinach + Rice - Morrocan Bowl 1Plain Bowl - Morrocan Bowl 1Plain Bowl - Morrocan Bowl 2

Now, this step is super important, so pay attention… LOAD THESE BABIES UP. Remember you can make these any way you want.

Chicken Bowl - Morrocan Bowl 3

Here’s the chicken and veggies version. It’s got hummus, olives, avocados, and a pepperoncini.

Vegan Bowl AG ST - Morrocan Bowl

Here’s the vegetarian version for all my vegetarian friends!

Side Shot Two Bowls - Morrocan Bowls


Chicken and Veggies

* 1/2 lb of chicken tenders, chopped into cubes

* 1/4 of red onion, cut into chunks

* 1 medium-sized sweet potato, diced

* 1/2 can of chickpeas

* 3 teaspoons of harissa spice

* 1 1/2 teaspoons, divided of ras el hanout

* Salt and pepper to taste

* 1 1/2 tablespoons, divided of olive oil

* Toppings*

* Spinach, for serving

* Rice or quinoa for serving

Harissa Sauce

* 1 tablespoon of olive oil

* 1 tablespoon harissa spice

* 1 teaspoon of lemon juice

* 1/4 teaspoon salt

Cucumber-Dill Sauce

* 2 small Persian cucumbers or 1/2 of a large English cucumber

* 1 tablespoon of lemon juice

* 1 tablespoon of red onions, sliced

* 1/4 teaspoon of salt

* 1/4 teaspoon of dill (I used dried)

* Pepper to taste

  1. Preheat your oven to 400° F. First things first, you want to dry the chickpeas with a paper towel.
  2. Start with a bowl and add your sweet potatoes and red onion along with 1/2 teaspoon of olive oil and 1 teaspoon of harissa, 1/2 teaspoon of ras el hanout, salt and pepper to taste. Add to one part of a baking sheet.
  3. In the same bowl, add your dried chickpeas along with 1/2 teaspoon of olive oil and 1 teaspoon of harissa, 1/2 teaspoon of ras el hanout, salt and pepper to taste. Add to one part of a baking sheet.
  4. Using that same bowl, add your chicken along with 1/2 teaspoon of olive oil and 1 teaspoon of harissa, 1/2 teaspoon of ras el hanout, salt and pepper to taste. Add to one part of a baking sheet. Bake your chicken and veggies in the oven for 30 minutes. Half way through baking time flip chicken and veggies.
  5. In that time, while the chicken and veggies bake, start with making your cucumber-dill salad. You will peel and seed your cucumbers and cut them into chunks. Add a tablespoon in lemon juice, sliced onions, dill, salt and pepper. Set aside.
  6. Next make the harissa sauce. Simply add all harissa sauce ingredients together and stir. Set aside.
  7. Prepare toppings. Take chicken and veggies out of the oven. Allow to cool and serve in bowls with rice and greens and any desired toppings. Top with yogurt sauce, harissa sauce, and cucumber-dill salad. Enjoy!

I hope you guys enjoy my second post. As a reminder, I am still getting the ball rolling with my site. I apologize for any issues. Remember to download the recipe to print a copy below.  Please comment below and let me know what you think and how it came out! Enjoy!

Moroccan Spiced Bowls – Print Version -Download

Bowls together - Morrocan Bowls 1

Moroccan Spiced Bowls

Huevos Rancheros with Salsa Tatemada

Huevos Rancheros is perhaps one of the most versatile breakfast foods out there. Is it breakfast or brunch? Brunchy? Not sure, but it’s still great. You get the crispy hot tortilla, the fried egg with the runny middle. Just mmm yummy. Now, I am a Mexican girl and I do love my spice. This Salsa Tatemada is hot. This sauce is not for the fainthearted. Tatemada means “burned” in Spanish. In culinary terms, it means roasted. Thus this does bring another level of smokiness.


I still haven’t figured out if this is breakfast or brunch, but this is one of those meals that I would make myself every morning when I was living at home with my parents. My mom had this salsa in the fridge regularly, so it was a staple breakfast for me on the weekends. Take that, Bobby Flay! Just kidding! Mr. Flay can definitely out cook me any day.

Now, since this is my very first post, please bear with me. It has taken me a whole year to the date to get this going. It’s been a process and a lot of tears have gone into this. This project is my baby. I have attached below a PDF version of this recipe to print. I really hope y’all enjoy this first post. Please share your experience making this. If you have questions, comment below. Enjoy!


First thing is first, gather your ingredients. I used Roma tomatoes, a jalapeno (which you can seed), garlic, and onion. You’ll want to tatemar them, which means overly roast them, i.e. burn them a bit.  You will want to do this for about 10 to 15 minutes in a skillet. I used cast iron, but you can use any skillet as long as you can get some decent heat on it. You can even do this under the broiler.


This is what they will start to look like. They will start to cry a bit… NOT LITERALLY. That would be terrible. They will start to crack and the juice from the tomatoes will start to come out onto the skillet.


This what they will start to look like when they are done. If you have any trouble getting all sides to evenly roast, then you can try finishing the tomatoes and the jalapeno in the oven under a high broiler. Only finish off in the broiler for a couple minutes.


Now, you’ll put them into a blender and add your garlic and onion with a tablespoon or two of water and blend. Now this is important: try not to overdo it with the blender. This salsa is supposed to be chunky. My suggestion is to pulse it a couple times until it comes together.

It should beautifully come together into a chunky salsa. Now you put together the Huevos Rancheros.



  • 3 tomatoes
  • 1 jalapeno
  • 1 garlic clove
  • 1/4 cup onion
  • 1-2 tablespoons of water
  • 2 tablespoons of vegetable oil, divided
  • 1 egg
  • 1 corn tortilla
  • 1 tablespoon of black beans
  • Garnish: avocado, cilantro, cotija cheese
  • Salt and pepper to taste


  1. Start by charring the tomatoes and jalapeno on a hot skillet or under the broiler on high. You want to do this until all of the tomatoes and the jalapeno are charred all around. The skin will start to peel off, that’s okay.
  2. Once you finish charring the tomatoes and the jalapeno, you want to add them to a blender or food processor along with the onion, garlic clove, and the water. Pulse them a couple of times until it comes together but is still chunky. Add salt and pepper to your taste.
  3. Next add 1 tablespoon of oil to your skillet on medium-high and fry your tortilla on each side for about 2-3 minutes. Once your tortilla is done, set it on plate and drain with a paper towel to remove excess oil. Spread some salsa on your tortilla.
  4. Add 1 tablespoon of oil to the skillet, heat to medium-high. Add your egg and fry to your preference. Top on the tortilla and add more salsa.
  5. Now you can add your beans and the rest of your garnishes. Enjoy!

Huevos Rancheros – Print Version – Download