10 June 2018

Harissa Mushroom Bowl & Turmeric Aioli

I've been checking out a lot of the vegan food scene in London since I moved here just over 4 months ago and I'm sure I'm not even 2% of the way through trying all the incredible vegan options London has to offer. One place I've eaten at a couple of times is Ethos, a pay-by-weight veggie buffet with tons of vegan options from salads & curries to BBQ seitan ribs and the most delicious garlic and lemon turmeric aioli.

Feeling inspired by the spread at Ethos, I made these harissa mushroom veggie bowls, with a herby quinoa base, topped with my version of the garlic turmeric aioli. These bowls serve 4 as a main meal, but are also perfect as a side for a BBQ, the vibrant veggies - with a bit of a spicy kick, rich glazed mushrooms and vibrant, sunny aioli just scream summer. 

Packed with protein from the chickpeas, quinoa and even the aioli, with a balance of healthy fats from the cashew-tahini aioli and garlic oil, this salad is sure to keep you full well past lunch and into the afternoon. With a healthy dose of vitamin C-rich tomatoes, an all-important hit of magnesium and iron from the quinoa and nuts - keeping your energy balance in check - and a healthy dose of calcium for our blood, muscles and bones. This salad is sure to nourish you from the inside out, loaded with delicious flavours and packed with plenty of all-important nutrients, keeping you healthy and happy this summer!

If you've ever been to London, where did you eat? What's your favourite summer spot? Let me know in the comments section below! 

Harissa Mushroom Bowl & Turmeric Aioli | Serves: 4 | Time: 25 mins

You'll need

  • Chopping board
  • Knife
  • Blender/food processor
  • Measuring cups & spoons
  • Griddle pan
  • Tongs
  • Large mixing bowl
  • Saucepan
  • Sieve


  • 1 cup mixed red and white quinoa
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped parsley
  • 1/2 medium red chili
  • 1 can chickpeas
  • 1/2 red onion
  • 4 large handfuls baby spinach
  • 1/2 cucumber
  • 15 cherry tomatoes
  • Good pinch salt
  • Good pinch black pepper
  • Good drizzle garlic oil / olive oil + 1/2 tsp garlic powder
Harissa Mushrooms:
  • 250g mushrooms
  • 2 tbsp harissa
  • Drizzle olive oil
Garlic & Lemon Turmeric Aioli:
  • 3/4 cup cashews
  • 2 tbsp tahini
  • 1.5 tsp cider vinegar
  • Juice 1.5 lemons
  • 2 cloves garlic
  • 3/4 tsp salt
  • 1.5 tsp turmeric
  • 1/2 cup water


  1. Rinse the quinoa, then boil for 20 minutes and drain, rinse through with cold water to cool. 
  2. Meanwhile. prep the veg for the quinoa; finely chop the chili, drain the chickpeas, dice the red onion, tear the spinach leaves, dice the cucumber and quarter the tomatoes. Add all the ingredients for the quinoa into the mixing bowl and stir through the cooled quinoa, season with salt and pepper, taste and adjust as required. 
  3. Slice the mushrooms into 3 or 4 pieces and coat in the harissa paste, use a drizzle of olive oil to loosen if required. Heat up the griddle pan and add the mushrooms to the pan - this can also be done on a BBQ - using the tongs, move the mushrooms around every so often, ensuring they're charred and juicy. 
  4. To make the aioli, add all the aioli ingredients to the blender or food processor and blitz until smooth. 
  5. Serve up the bowls with a base of salad topped with the mushrooms and drizzle with aioli, serve up the remaining aioli on the side and enjoy!
Cassidy xx