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Harissa-Style Pork & Roasted Veg Rice Bowl
100%
1
Megan Carls
By Megan Carls

Harissa-Style Pork & Roasted Veg Rice Bowl

1 step
Prep:45minCook:25min
Updated at: Tue, 26 Aug 2025 12:26:57 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

5 servings

1 lb ground pork 1 eggplant, cubed 1 squash (zucchini or yellow squash), cubed 2–3 tomatoes, chopped (or 2 tbsp tomato paste) 1 onion, sliced 1–2 cherry bomb peppers (or other hot chili), finely chopped (seeds removed for less heat) 1–2 cups rice (white or brown) 3 tbsp olive oil (or butter) 2 tsp smoked paprika 1 tsp cumin 1 tsp coriander (optional) 1–2 tsp cayenne or chili flakes (to taste) 1–2 tsp vinegar or lemon juice Salt & pepper
1 lbground pork
1 lb ground pork 1 eggplant, cubed 1 squash (zucchini or yellow squash), cubed 2–3 tomatoes, chopped (or 2 tbsp tomato paste) 1 onion, sliced 1–2 cherry bomb peppers (or other hot chili), finely chopped (seeds removed for less heat) 1–2 cups rice (white or brown) 3 tbsp olive oil (or butter) 2 tsp smoked paprika 1 tsp cumin 1 tsp coriander (optional) 1–2 tsp cayenne or chili flakes (to taste) 1–2 tsp vinegar or lemon juice Salt & pepper
1eggplant
1 lb ground pork 1 eggplant, cubed 1 squash (zucchini or yellow squash), cubed 2–3 tomatoes, chopped (or 2 tbsp tomato paste) 1 onion, sliced 1–2 cherry bomb peppers (or other hot chili), finely chopped (seeds removed for less heat) 1–2 cups rice (white or brown) 3 tbsp olive oil (or butter) 2 tsp smoked paprika 1 tsp cumin 1 tsp coriander (optional) 1–2 tsp cayenne or chili flakes (to taste) 1–2 tsp vinegar or lemon juice Salt & pepper
1squash
1 lb ground pork 1 eggplant, cubed 1 squash (zucchini or yellow squash), cubed 2–3 tomatoes, chopped (or 2 tbsp tomato paste) 1 onion, sliced 1–2 cherry bomb peppers (or other hot chili), finely chopped (seeds removed for less heat) 1–2 cups rice (white or brown) 3 tbsp olive oil (or butter) 2 tsp smoked paprika 1 tsp cumin 1 tsp coriander (optional) 1–2 tsp cayenne or chili flakes (to taste) 1–2 tsp vinegar or lemon juice Salt & pepper
2tomatoes
1 lb ground pork 1 eggplant, cubed 1 squash (zucchini or yellow squash), cubed 2–3 tomatoes, chopped (or 2 tbsp tomato paste) 1 onion, sliced 1–2 cherry bomb peppers (or other hot chili), finely chopped (seeds removed for less heat) 1–2 cups rice (white or brown) 3 tbsp olive oil (or butter) 2 tsp smoked paprika 1 tsp cumin 1 tsp coriander (optional) 1–2 tsp cayenne or chili flakes (to taste) 1–2 tsp vinegar or lemon juice Salt & pepper
1 cupsrice
1 lb ground pork 1 eggplant, cubed 1 squash (zucchini or yellow squash), cubed 2–3 tomatoes, chopped (or 2 tbsp tomato paste) 1 onion, sliced 1–2 cherry bomb peppers (or other hot chili), finely chopped (seeds removed for less heat) 1–2 cups rice (white or brown) 3 tbsp olive oil (or butter) 2 tsp smoked paprika 1 tsp cumin 1 tsp coriander (optional) 1–2 tsp cayenne or chili flakes (to taste) 1–2 tsp vinegar or lemon juice Salt & pepper
3 Tbspolive oil
1 lb ground pork 1 eggplant, cubed 1 squash (zucchini or yellow squash), cubed 2–3 tomatoes, chopped (or 2 tbsp tomato paste) 1 onion, sliced 1–2 cherry bomb peppers (or other hot chili), finely chopped (seeds removed for less heat) 1–2 cups rice (white or brown) 3 tbsp olive oil (or butter) 2 tsp smoked paprika 1 tsp cumin 1 tsp coriander (optional) 1–2 tsp cayenne or chili flakes (to taste) 1–2 tsp vinegar or lemon juice Salt & pepper
2 tspsmoked paprika
1 lb ground pork 1 eggplant, cubed 1 squash (zucchini or yellow squash), cubed 2–3 tomatoes, chopped (or 2 tbsp tomato paste) 1 onion, sliced 1–2 cherry bomb peppers (or other hot chili), finely chopped (seeds removed for less heat) 1–2 cups rice (white or brown) 3 tbsp olive oil (or butter) 2 tsp smoked paprika 1 tsp cumin 1 tsp coriander (optional) 1–2 tsp cayenne or chili flakes (to taste) 1–2 tsp vinegar or lemon juice Salt & pepper
1 tspcumin
1 lb ground pork 1 eggplant, cubed 1 squash (zucchini or yellow squash), cubed 2–3 tomatoes, chopped (or 2 tbsp tomato paste) 1 onion, sliced 1–2 cherry bomb peppers (or other hot chili), finely chopped (seeds removed for less heat) 1–2 cups rice (white or brown) 3 tbsp olive oil (or butter) 2 tsp smoked paprika 1 tsp cumin 1 tsp coriander (optional) 1–2 tsp cayenne or chili flakes (to taste) 1–2 tsp vinegar or lemon juice Salt & pepper
1 tspcoriander
1 lb ground pork 1 eggplant, cubed 1 squash (zucchini or yellow squash), cubed 2–3 tomatoes, chopped (or 2 tbsp tomato paste) 1 onion, sliced 1–2 cherry bomb peppers (or other hot chili), finely chopped (seeds removed for less heat) 1–2 cups rice (white or brown) 3 tbsp olive oil (or butter) 2 tsp smoked paprika 1 tsp cumin 1 tsp coriander (optional) 1–2 tsp cayenne or chili flakes (to taste) 1–2 tsp vinegar or lemon juice Salt & pepper
1 tspcayenne
1 lb ground pork 1 eggplant, cubed 1 squash (zucchini or yellow squash), cubed 2–3 tomatoes, chopped (or 2 tbsp tomato paste) 1 onion, sliced 1–2 cherry bomb peppers (or other hot chili), finely chopped (seeds removed for less heat) 1–2 cups rice (white or brown) 3 tbsp olive oil (or butter) 2 tsp smoked paprika 1 tsp cumin 1 tsp coriander (optional) 1–2 tsp cayenne or chili flakes (to taste) 1–2 tsp vinegar or lemon juice Salt & pepper
1 tspvinegar
1 lb ground pork 1 eggplant, cubed 1 squash (zucchini or yellow squash), cubed 2–3 tomatoes, chopped (or 2 tbsp tomato paste) 1 onion, sliced 1–2 cherry bomb peppers (or other hot chili), finely chopped (seeds removed for less heat) 1–2 cups rice (white or brown) 3 tbsp olive oil (or butter) 2 tsp smoked paprika 1 tsp cumin 1 tsp coriander (optional) 1–2 tsp cayenne or chili flakes (to taste) 1–2 tsp vinegar or lemon juice Salt & pepper
pepper

Instructions

Step 1
1. Cook rice: Start rice on the stovetop according to package directions. 2. Roast veggies: Toss eggplant, squash, and onion in 1–2 tbsp oil, salt, paprika, and chili flakes. Roast at 425°F (220°C) for 20–25 minutes, until browned and soft. 3. Cook pork: In a large skillet, brown the ground pork until crispy. Add chopped tomato and cherry bomb pepper. Cook until tomato breaks down into a sauce. 4. Make harissa-style sauce: Push pork to the side of the pan. Add 1 tbsp oil, tomato paste (if using), paprika, cumin, coriander, cayenne. Let spices bloom for 30–60 seconds, then stir into the pork mixture. Add vinegar or lemon juice to brighten. 5. Combine: Add roasted vegetables into the skillet with pork and sauce. Stir well, taste, and adjust salt, spice, or acidity.

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