Harissa Mojo Bowl
Yields: 4 Bowls
From Snixy Kitchen & The Bojon Gourmet
Photo Credit: Snixy Kitchen & The Bojon Gourmet
With warm days and grilling weather upon us, we asked our friends Alanna and Sarah to come up with a trio of summery classics to help us get picnic ready! Besides this Cuban-style Mojo Bowl featuring our Harissa Cubes, check the Rainbow Veggie & Curry Nugget Skewers and Veggie Cubano too!
“My new favorite dinner: The Harissa Mojo Bowl using Hodo Food’s plant-based Hodo Harissa Cubes – chopped up organic cubes marinated in North African harissa sauce (quick flavorful dinner here we come!). This rice bowl is a mash-up of flavors with crisped up harissa cubes paired with Cuban-influenced mojo cabbage slaw and mango salsa. It’s sweet, spicy, refreshing, and comforting all at once.
My love of Hodo runs deep (even as an omnivore!). This collaboration brings things full circle, as they were one of the very first brands I partnered with for Memorial Day weekend almost exactly 6 years ago (because I e-mailed them as a mega-fan). As a local Bay Area company, it’s been so exciting to watch their distribution grow nationwide and their product line expand to include things like Moroccan Cubes, Thai curry nuggets, and Veggie Burgers. It’s true what they say: pure plant-based deliciousness.” - Snixy Kitchen
Harissa Mojo Bowl
Ingredients
- 2 (8oz) packages of Hodo Harissa Cubes LOCATE PRODUCT
- 3 cups cooked brown rice (1 cup uncooked)
- 2 cups mojo cabbage slaw (recipe below)
- 2 cups mango salsa (recipe below)
- 1 avocado, thinly sliced
- Cilantro, coarsely chopped, for garnish
- 1 lime, wedged, for serving
- 2 garlic cloves, minced
- 1/2 tsp kosher salt
- 2 tbsp lime juice
- 2 tbsp orange juice
- 1 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/2 small purple cabbage, cored and shredded (about 2 cups)
- 1 ripe mango, peeled and cut into ½-inch cubes
- 1/2 red bell pepper, cored and finely diced
- 1/4 small purple onion, peeled and finely diced
- 1/2 jalapeno, seeded and minced
- Zest and juice from 1/2 lime
- Pinch kosher salt
Instructions
- Cook your rice according to the package instructions.
- Prepare the Mojo Cabbage Slaw.
- Prepare the Mango Salsa.
- Heat a medium or large cast-iron or non-stick skillet over medium-high heat. Add the Hodo Foods Harissa Cubes, and breaking them up with a wooden spoon, cook for 1-2 minutes until the bottoms begin to turn golden brown. Use the wooden spoon or a flat spatula to flip the cubes and repeat 1-2 times until the cubes are golden brown all over and lightly crisp.
- Divide rice among 4 bowls. Over the rice, evenly divide up: golden brown harissa cubes, mojo cabbage slaw, and mango salsa. Top with slices of avocado and garnish with cilantro. Serve with lime wedges.
- First create garlic paste by mashing the minced garlic and salt together using a mortar and pestle or the flat side of a knife.
- In a medium bowl, whisk the garlic paste together with lime juice, orange juice, olive oil, and oregano. Add in the shredded cabbage and toss to coat. Set aside until ready to serve.
- Note: the longer it sits, the softer the cabbage will get, so keep this in mind if you’re prepping ahead and prefer crunchy slaw.
- Toss the mango, bell pepper, purple onion, and jalapeno together with lime zest, lime juice, and salt. Set aside while you cook the Harissa cubes.
