Recipe: Pumpkin Harissa Black Rice Bowls

Dinner Recipes, Seafood Recipes, Vegetarian Recipes


PHOTO CREDIT: Food Faith Fitness

We love all-things-bowls at GHU and this black rice bowl is just to die for. Have you had black rice before? Compared to brown rice, it’s actually lower in calories and carbs, and higher in fiber and protein. Plus, that color is just amazing!

This bowl also uses Harissa, a traditional Moroccan red pepper sauce that is blended with only 6 natural ingredients. Combine it with goat cheese, pumpkin and pepitas (pumpkin seeds) and you have major yum going on.



  • For the rice
  • 2 cups water
  • 1 cup uncooked black rice
  • Pinch of salt
  • For the pumpkin
  • 4 cups peeled pumpkin, chopped into 3/4 inch cubes
  • 2 teaspoon olive oil
  • 1 tablespoon Harissa
  • 1/2 teaspoon garlic, minced
  • Salt
  • For the pepitas
  • 1/4 cup pepitas
  • 1/2 teaspoon olive oil
  • Salt
  • Additional
  • 1 tablespoon cumin seeds
  • 1/2 cup cilantro, roughly chopped
  • 2 ounces goat cheese, crumbled
  • Additional Harissa, for garnish
  • Salt, to taste

From the kitchen of:

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on November 26, 2016 at 3:17 PM Reply

Hi Chris! This might be a dumb question but do you cook the pumpkin? And do you just mix the pepitas with the olive oil and salt- no roasting , right? Thanks so much! I enjoy your posts, recipes, and exercises!

    on November 28, 2016 at 9:47 AM Reply

    Hi Carol! Not a dumb question, if you click on the green circle, you'll see full recipe instructions :) But yes you roast both the pumpkin and the pepitas!

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