A really simple meal that's ready to eat in just 40 minutes. It's a great way to get a dose of healthy greens. Even my two year old, who can be a bit reluctant to eat his Green Beans, likes this one. There are very few ingredients for this recipe, and it's easy enough to be able put together whilst juggling a toddler and a newborn.
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What You'll Need
Ingredients for the Rose Harissa Potatoes
- Green Beans - I'm a huge fan of any age human eating greens daily so I get them in to as many meals as possible. If you're littles are adamant about not eating them you can switch them out for something they will eat. For example, spinach, sweetcorn or peppers.
- Peas - Peas give this recipe a protein and iron boost, as well as containing Vitamin C for better iron absorption. Peas are also brilliant for aiding health digestion and boosting our immune systems. I prefer to use Petite Pois, and my kids prefer them too due to their sweetness.
- Potatoes - We've specified white potatoes here but any potatoes that roast well will do, for example Desire or Rooster. Also a delicious alternative is to swap out half of the White Potatoes for Sweet Potatoes.
- Rocket - Like I said.. I'm a fan of adding greens in. The rocket also provides a peppery/earthy element to the recipe which we find delicious.
- Rose Harissa Pesto - We've used Belazu Rose Harissa Pesto, as we find that it has a much more rounded flavour than using just a Harissa alone. The sundried tomato sweetens it and the Rose Petals give it a lovely floral quality.
Ingredients for the Garlic Cashew Cream
- Cashews - A fantastically versatile nut that works really well as a base for dressings and sauces. It gives this recipe a dose of heart healthy fats, full off minerals, fibre and plant protein. I generally prefer not to serve up sauces with mayonnaise or yoghurt as a base, even plant based ones, as the fats aren't typically as healthy an option as using blended cashews. They're inexpensive when bought in larger quantities (we buy 1kg for £8-£10 depending on special offers or what place we get them from). We like to go to local Health Food stores to get them but they're easily bought online with a quick Google.
- Garlic Granules - We use these instead of fresh Garlic as they're a quick and tasty option. If your local supermarket or independent store doesn't stock Garlic Granules, you may need to look for it being labelled as Garlic Powder instead.
Equipment
- High Speed Blender, (Vitamix, Ninja, Magimix, or similar) for the Cashew Cream.
- Baking Tray
- Measuring Cups/Scales
- Steamer
- Frying pan
How to Make it
- After cutting the Potatoes into 2cm chunks place the diced Potato in a bowl, add the Oil, Salt and Pepper and toss until the Potato is coated. Then spread on an oven tray and roast for 30 minutes.
- Add the Garlic to a hot pan, with some Oil, and then add the Frozen Peas. Stir for a couple of minutes until no longer frozen and then add the Green Beans and Harissa Pesto, stir through and cook for 2-3 minutes.
- Whilst the Green Beans and Rose Harissa Pesto are cooking, make your Cashew Cream.
- Place all ingredients for the Garlic Cashew Cream in a blender and blitz on high speed for 1 minute. Pictured above, we're using a small Vitamix Blending Bowls. We find these incredibly useful for making salad dressings and smaller quantity cashew creams such as these.
- Take the Green Beans & Peas off the hob/turn your hob off so you can assemble your meal.
- Add the Roast Potato pieces and the Rocket to a bowl, along with the cooked Peas, Green Beans and Rose Harissa Pesto. Toss everything together and serve drizzled with our delicious Garlic Cashew Cream.
If you enjoy the Cashew Cream as much as we do, then check out our Pancakes with Cashew Cream and see how amazing it can be in a sweet dish (without the Garlic, of course...).
Storage
The finished Rose Harissa Pesto Potatoes can be stored in an airtight container in the fridge for up to 5 days. It's best to store the cashew cream separately, or your veg could end up soggy. Therefore store the cashew cream in it's own container in the fridge for 3-4 days.
Recipe Tips
Any left over Cashew Cream can be stored in an airtight container in the fridge for up to 3 days.If your Cashew Cream is too thick then just add a couple of tablespoons water to the mixture and blend on high speed for 5 seconds to mix through. This can be repeated until desired consistency is reached.If your Cashew Cream is too thin then just add 5-10 more Raw Cashew nuts to the mixture and blend on high speed for another 20 second
Serving Suggestions
This can be enjoyed as a delicious meal on its own, but also works well as a side dish. We think it would go really well with this Fresh Mint and Pomegranate Salad.
FAQ's
If you would like to try making a Rose Harissa yourself then there is a really tasty one from Jamie Oliver that can be found here.
Then try making with any other vegan pesto and the result will be different, but equally delicious.
You can substitute for various other vegetables, including steamed tenderstem Broccoli, or diced & roasted Butternut Squash. If you want any tips or further suggestions then please just ask in the comments below.
You can use a regular blender, but you'll need to soak the Cashews in cold water for 6 to 8 hours before blending. If you are short of time then you can also soak them in hot water for 30 minutes. Either way, drain them before blending and add fresh, cold water to blend. (Soaking them softens them and therefore blending is easier).
Recipe
Potatoes and Green Beans with Rose Harissa Pesto
Equipment
- High Speed Blender (For the Cashew Cream)
- Baking Tray
- Measuring Cups/Scales
- Steamer
- Frying pan)
Ingredients
Green Beans and Potatoes with Harissa Pesto
- 1400 g White Potatoes (we use Maris Piper)
- 250 g Trimmed Green Beans
- 250 g Frozen Garden Peas
- 2 cloves Garlic
- 1 good handful of Wild Rocket
- 6 tablespoon Rose Harissa Pesto
- 2 tablespoon Olive Oil (plus a drizzle for the Garlic)
- Salt and Pepper to taste
Garlic Cashew Cream
- 50 g Raw Cashews
- ¼ teaspoon Salt
- ½ teaspoon Garlic Granules
- 100 ml Cold water
Instructions
Green Beans and Potatoes with Harissa Pesto
- Preheat the oven to180°C (160°C Fan)/350°F/Gas Mark 4
- Dice the Potatoes into 2cm pieces. Spread evenly on to an oven tray, drizzle over the oil and season with salt & pepper. Either toss the diced potato in the tray to coat evenly, or use a wooden spoon.1400 g White Potatoes, 2 tablespoon Olive Oil, Salt and Pepper to taste
- Place in the oven for 30 minutes.
- Cut the trimmed Green Beans into 2 cm lengths and crush the Garlic, set aside.250 g Trimmed Green Beans, 2 cloves Garlic
- Once the Potatoes have been cooking for 20 minutes put the cut Green Beans into a steamer and steam them for 5 minutes.
- Whilst the Green Beans are steaming put a frying pan on a medium heat. Add a drizzle of Oil and the crushed Garlic and stir for 30 seconds.
- Add the Frozen Peas to the frying pan and continue to stir gently for a couple of minutes, until the peas are no longer frozen.250 g Frozen Garden Peas
- Add the steamed Green Beans and the Rose Harissa Pesto to the frying pan and stir through. Remove from the heat.6 tablespoon Rose Harissa Pesto
- Remove the Potatoes from the oven. Add the potatoes and the Rocket to the frying pan & carefully toss it all together using a wooden spoon.1 good handful of Wild Rocket
Garlic Cashew Cream
- Put the Cashews, Garlic Granules, Salt and water in a high speed blender and blend for approximately 1 minute, or until smooth.50 g Raw Cashews, ¼ teaspoon Salt, ½ teaspoon Garlic Granules, 100 ml Cold water
To Serve
- Put the Harissa Potatoes and Green Beans in a bowl and drizzle with a generous amount of Garlic Cashew Cream.
- Enjoy!
Jo
This is the most delicious thing I have made for such a long time. Thank you for sharing such an amazing recipe. Absolutely love love love this ❤️❤️❤️❤️
Anna nicholls
So simple and so delicious. Definitely one to print off and put in my recipe folder. Love it!
Katey
I’ve been looking forwards to making this one and it didn’t disappoint. Easy to follow and make. We all really enjoyed it
Gary
Going through these recipes because they're so easy and delicious. Another success, thank you.
Yasmin
Happy to hear you've had another success! Let us know if there's anything in particular you'd like a recipe for and we will try and do one for you