This vegan potatoes and rice with harissa broth is an elegant, comforting meal that looks and tastes like something from a restaurant. The potatoes roast until perfectly golden and tender, with their cut sides caramelized in olive oil. Fluffy steamed rice soaks up a creamy, spiced harissa broth poured over the top, turning every bite into a warm, flavorful mouthful. The recipe is straightforward and approachable: roast baby potatoes while you cook rice and prepare a simple broth. I used dried harissa powder for convenience, but harissa paste works equally well — just adjust quantities. This dish is fast, adaptable, and a great option when you want something impressive with minimal fuss.
What You Need For This Perfectly Roasted Potatoes Dish:
- Baby potatoes: Yukon Gold or other small waxy potatoes work best; they roast evenly and get a lovely crust.
- Shallot and garlic: Sauté these first to build the broth’s savory base.
- Vegetable broth and coconut milk: The broth provides depth while coconut milk adds creaminess and balance.
- Harissa: Powder or paste both work; powder is easy to stir into the broth, paste adds more concentrated flavor and heat.
- Cayenne and paprika: Use paprika for smoky, sweet notes and a little cayenne if you want extra heat.
- Rice: Plain steamed rice serves as the absorbent bed for the broth and potatoes — long-grain white, jasmine, or basmati are all fine.
The rice absorbs the harissa broth, which makes this plate so satisfying: every spoonful combines tender potato, steamed rice, and bright, spiced liquid. The whole meal comes together in about 30–45 minutes — largely the time it takes to roast the potatoes — and you can easily customize it by adding roasted or steamed vegetables like green beans, broccoli, or wilted greens. It’s a flexible recipe that adapts to what you have on hand while delivering bold flavor.
Why Should You Make These Potatoes and Rice?
- The roasting technique — cut-side down in plenty of oil — creates a superb golden crust while keeping interiors tender.
- The harissa broth is richly seasoned, creamy, and fragrant, lifting the entire dish.
- Steamed rice soaks up the broth, turning simple components into a cohesive, satisfying meal.
- A spoonful combining potato, rice, broth, and fresh cilantro is a balanced and delightful bite.
- It’s fast, uses minimal ingredients, and is easy to scale or customize for different tastes.
Vegan Potatoes and Rice with Harissa Broth
Summary: Perfectly roasted baby potatoes and steamed rice finished with a creamy, spiced harissa broth. Simple to prepare, comforting, and full of flavor.
Prep Time: 10 mins • Cook Time: 35 mins • Total Time: 45 mins
Servings: 4 • Calories: 418 kcal • Author: Lauren Boehme
Ingredients
For the Roasted Potatoes
- 1 pound (16 oz) baby potatoes
- 2 tablespoons olive oil, divided
- 1 teaspoon paprika
- Pinch of salt and pepper
For the Broth
- 1 tablespoon neutral oil (canola or similar)
- 1 large shallot, diced
- 6 cloves garlic, chopped
- 2 tablespoons harissa powder (or equivalent paste)
- 1 teaspoon paprika
- 1/4 teaspoon cayenne (optional, to taste)
- 3 cups vegetable broth
- 1 cup coconut cream or full-fat coconut milk
- 1/2 teaspoon lemon juice
- Salt and pepper, to taste
For the Rest
- 1 1/2 cups rice (cook according to package directions)
- Fresh cilantro, chopped, for topping
Instructions
- Preheat the oven to 400°F (200°C).
- Halve the baby potatoes and place them in a large bowl. Add 1 tablespoon olive oil, the paprika, and a pinch of salt and pepper. Toss to coat evenly.
- Drizzle the remaining 1 tablespoon of olive oil across a large sheet pan and spread it to coat the surface.
- Arrange the potatoes cut-side down in a single layer on the sheet pan. Roast for 30–35 minutes, or until the cut sides are deeply golden and the potatoes are tender when pierced with a fork.
- While the potatoes roast, heat 1 tablespoon neutral oil in a large skillet over medium-high heat (choose a pan that can hold about 4 cups of liquid).
- Add the diced shallot and chopped garlic. Sauté for 1–2 minutes, reducing the heat as needed, until the shallot becomes translucent and fragrant.
- Stir in the harissa powder, paprika, and cayenne (if using). Cook for about 1 minute to toast the spices and release their aroma.
- Pour in the vegetable broth, stir to combine, and bring the mixture to a simmer. Reduce heat to medium-low, cover, and let simmer for about 10 minutes to meld the flavors.
- Meanwhile, cook the rice according to package instructions.
- After the broth has simmered for 10 minutes, remove the lid and stir in the coconut milk and lemon juice. Season with a few pinches of salt and pepper. Cover again and simmer gently for another 5–10 minutes until the broth is creamy and well blended.
- Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to brighten the flavors.
- To serve, spoon steamed rice into bowls, add the roasted potatoes, and ladle the harissa broth over the top. Garnish with chopped cilantro for freshness.
Notes
* Harissa powder is convenient and mixes directly into the broth. If you prefer harissa paste, use about 1/4 cup and taste as you go — paste tends to be more concentrated and can add more heat. Adjust salt and lemon to balance richness from the coconut milk.
Nutrition
Per serving: Calories: 418 kcal • Carbohydrates: 64 g • Protein: 6 g • Fat: 14 g • Saturated Fat: 5 g • Sodium: 853 mg • Fiber: 2 g • Sugar: 3 g
