Preheat oven to 400º FMake Vegetable stock (I use Better than Bouillon).
GREEK ROASTED POTATOES
3-5 pounds of potatoes, I used the small (mini) potatoes and cut the bigger ones in half. The original recipe uses russets, cut in half lengthwise and then into wedges.
Place in large roasting pan and cover with remaining ingredients (vegetable stock to sea salt), toss well to incorporate.
Place pan in preheated oven, tightly covered, for 30 minutes. Remove lid, stir well, and continue to cook for an additional 20-30 minutes (depending on how large your potatoes are).
If you want the potatoes a little crispier, add the butter and broil for the last minute or two.
ROASTED RED PEPPER HARISSA SAUCE
Combine all ingredients in the bowl of a food processor and pulse until desired consistency is reached.
You can use fresh tomatoes instead of canned, and jarred roasted red peppers instead of roasting your own but this will change the flavour somewhat.
PUTTING IT ALL TOGETHER
For this bowl I had some leftover brown rice so I used that up (you can use any grain, rice, quinoa or skip).
Slice cucumbers or cut into chunks, add a squeeze of fresh lemon juice and a sprinkle of salt.
Add a pile of greens to a bowl, some roasted Greek potatoes, red pepper sauce, cucumber slices, a few cherry tomato halves, half an avocado, a few olives, vegan feta cheese (optional), fresh oregano/parsley and hot pepper flakes for garnish.
Serve as a bowl or in a pita and enjoy for dinner or lunch.
Notes
To save time, make the roasted potatoes up to a few days in advance then just warm on the stove before serving.The homemade vegan feta cheese is spectacular. It can be made a week in advance and stored in the fridge.This recipe is adaptable, add any leftover bits and bobs you have to use up in the fridge.