Sweet Potato Harissa Orzo with Black Olives
This Sweet Potato Harissa Orzo features tender orzo dressed in a silky sweet potato and harissa sauce studded with black olives and ribbons of lacinato kale.
Equipment
- 1 large deep cast-iron skillet
Ingredients
- 2 large sweet potatoes
- 454g (1lb) uncooked orzo
- 2 tbsp olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 3 tbsp harissa
- 1 head lacinato kale torn into bite-sized pieces
- 1 cup vegetable stock
- ½ cup kalamata olives pitted
- 1/2 cup Grana Padano shredded
Instructions
- Preheat the oven to 400°F.
- Pierce the sweet potatoes all over with a fork and place them directly on the middle rack in the oven. Place a small baking sheet underneath them on the lower rack to catch any drips. Roast for 1 hour or until extremely tender. **2 large sweet potatoes
- Once the sweet potatoes are done, split them down the center and open them. Set them aside to cool.
- Place a large pot of water over high heat and bring it to a boil. Liberally salt the water and add the orzo. Cook the pasta according to the package's directions. Drain and rinse the cooked pasta and set aside.454g (1lb) uncooked orzo
- While the potatoes are cooling and the orzo is cooking, pour the olive oil into a large, deep cast-iron skillet and place over medium heat. Once the oil is shimmering add the onion and a pinch of salt. Saute until translucent.2 tbsp olive oil, 1 yellow onion
- Stir in the garlic, tomato paste, and harissa. Sauté for a minute more. Add the kale and cook until it begins to wilt.3 cloves garlic, 1 tbsp tomato paste, 3 tbsp harissa, 1 head lacinato kale
- The sweet potatoes should be cool enough to handle at this point. Scoop the flesh out of the potato's skins and add it to the skillet. Mash the potatoes with the back of your spoon while streaming in the vegetable stock until a thick creamy sauce forms. Stir in the orzo and the olives.1 cup vegetable stock, ½ cup kalamata olives
- Taste and season the pasta with salt accordingly. Take the pasta off of the heat and stir in the Grana Padano. Spoon the orzo into bowls and garnish with additional cheese and harissa if desired. Serve immediately.1/2 cup Grana Padano
Notes
** You can roast the sweet potatoes up to three days in advance.