Vegan Potatoes and Rice with Harissa Broth

0 Preheat the oven to 400 degrees(F).
1 Cut the baby potatoes in half and put them in a large bowl. Drizzle with 1 tablespoon of olive oil, paprika and a pinch of salt and pepper. Toss to coat the potatoes.
2 Drizzle the remaining 1 tablespoon of olive oil on a large sheet pan. Spread it out evenly over the whole pan. 
3 Place the potatoes, cut side down onto the sheet pan in a single layer. Roast for 30-35 minutes or until the potatoes are golden brown. 
4 While the potatoes roast, start the broth. In a large skillet with a capacity for 4 cups of liquid, heat the oil on medium high. 
5 Add the shallot and garlic to the skillet and sauté, reducing heat as needed until the shallot is translucent. About 1-2 minutes.
6 Sprinkle the harissa, paprika and cayenne into the skillet and stir to combine everything. Let sauté for another minute.
7 Pour the vegetable broth into the skillet, stir to combine, bring to a simmer, reduce heat and medium low. Cover and let simmer for about 10 minutes.
8 In the meantime, cook the rice according to package directions. 
9 Once the both has simmered for 10 minutes, remove the cover and pour in the coconut milk, lemon juice and a few pinches of salt and pepper. Stir and then cover and let simmer for another 5-10 minutes.
10 Taste and adjust seasonings adding more salt and pepper if needed.
11 Once the potatoes and rice are done, serve a bowl of potatoes and rice with the broth poured over the top. Top with chopped cilantro if desired.