North African-inspired
Harissa Roasted Chickpea Sweet Potato Bowls
Crisp chickpeas, roasted sweet potatoes, greens, yogurt sauce, and harissa make a fiber-forward bowl with complex heat.
Chickpeas make sense in protein- and fiber-forward bowls because they are affordable, familiar, and flexible.
Roasting them with harissa makes them crisp at the edges and gives the bowl enough flavor to feel intentional.
Sweet potatoes balance the chile paste with natural sweetness, while greens and lemony yogurt keep the bowl fresh.
The result works for lunch prep but still has the color and texture people expect from a recipe worth saving.
Dry the chickpeas well before roasting.
That small step is the difference between chewy beans and the crisp, snackable edges that make this bowl satisfying.
For something else to cook in the same spirit, try Smoky Black Bean Sweet Potato Bowls or Red Lentil Dal with Spinach.
Directions
- Heat the oven to 425 F and line a sheet pan with parchment.
- Pat chickpeas dry, then toss with sweet potatoes, 2 tablespoons olive oil, harissa, cumin, and 1 teaspoon salt.
- Roast for 25 to 30 minutes, turning once, until the potatoes are tender and the chickpeas are browned.
- Stir yogurt with lemon juice, remaining olive oil, and a pinch of salt.
- Divide rice and spinach among bowls.
- Top with roasted chickpeas, sweet potatoes, cucumber, and yogurt sauce.
Nutrition
Nutrition Information
Estimated per serving: 610 calories, 20 g protein, 96 g carbohydrates, 18 g fat.
Variations
Recipe Variations
- Use quinoa instead of rice.
- Add feta or olives for a saltier bowl.
- Make it vegan with tahini lemon sauce instead of yogurt.
Notes
- Harissa varies by brand, so start with less if yours is very hot.
- Use a wide pan so the chickpeas roast instead of steaming.
- Keep cucumber separate if packing the bowls ahead.
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