I originally prepared this dish to part ways with vegetables languishing in the produce drawer of the refrigerator. But it turns out I was so pleased with the hearty results that I’m glad I took notes so that it could be shared. While I know not everyone is a huge fan of unrefined coconut oil, I urge you to use it with the potato part; working in combination with the other ingredients, it gives an almost cheesy flavor to the roasted tubers.
YIELD: 4 servings
FOR THE POTATOES
28 oz (794 g) cubed potatoes of choice (A combination of russet and sweet potatoes is great here)
2 tbsp (30 ml) melted coconut oil
2 tsp (4 g) Harissa Dry Mix or store-bought
2 tbsp (30 ml) reduced-sodium tamari
FOR THE VEGETABLES
1 tbsp (15 ml) melted coconut oil or other oil
1 medium red onion, trimmed and chopped
2 large (13 oz [380 g] total) yellow squashes or zucchini, trimmed and chopped
3 cloves garlic, peeled and minced
2 small bell peppers (any color), cored and chopped
1 jalapeño pepper, seeded and trimmed
2 tsp (4 g) Harissa Dry Mix or store-bought
1 tbsp (15 ml) reduced-sodium tamari
1⅔ cups (434 g) fire-roasted crushed tomatoes
¼ cup (60 ml) Spicy Citrus Sauce
1½ cups (256 g) cooked black-eyed peas
Sliced avocado and scallions, for serving (optional)
To make the potatoes, preheat the oven to 425°F (220°C, or gas mark 7). In a large bowl, stir to combine the potatoes, oil, harissa and tamari. Transfer to a baking sheet lined with parchment paper or a silicone baking mat. Bake until the potatoes are golden brown and tender, about 30 to 40 minutes depending on freshness and size. Flip the potatoes every 10 to 15 minutes for even browning.
While the potatoes bake, cook the vegetables. Heat the oil in a large pot on medium-high heat. Add the onion, squashes and garlic. Cook until lightly browned, about 4 minutes, stirring frequently. Add the peppers, and cook another 2 minutes. Add the harissa, and cook 1 minute while stirring. Add the tamari to deglaze, then add the tomatoes and citrus sauce. Stir to combine. Add the black-eyed peas and lower the heat to a simmer. Simmer for 10 minutes or until the vegetables are tender to taste. Adjust the seasoning to taste.
Serve the vegetables with the roasted potatoes. Top with sliced avocado and scallions, if desired.