Harissa Chickpea Sweet Potato Sheet‑Pan Power Bowl

Looking for a protein‑packed, fuss‑free lunch that bursts with flavor? This harissa chickpea sweet potato sheet‑pan bowl is ready in just 35 minutes. It delivers a hearty mix of chickpeas, roasted sweet potato, and a bright lemon‑tahini glaze.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1 medium sweet potato, cubed
• 1 cup baby spinach
• 1 teaspoon harissa paste
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• For the tahini drizzle:
• 2 tablespoons tahini
• Juice of 1 lemon
• 1 small clove garlic, minced
• 2 teaspoons water (or more for desired consistency)
• 1/4 teaspoon sea salt

Instructions

1. Preheat oven to 425°F (220°C).
2. On a baking sheet, toss sweet potato cubes with 1 tablespoon olive oil, harissa paste, salt, and pepper. Spread in an even layer.
3. Roast for 18‑20 minutes, turning halfway, until edges are crisp and sweet potatoes are tender.
4. While sweet potato roasts, heat a small skillet over medium heat; add chickpeas and roast for 5‑7 minutes until slightly caramelized, about 1 minute stirring to coat with harissa from the earlier paste.
5. Remove sweet potatoes and chickpeas from the oven and layer them on the sheet‑pan alongside a handful of baby spinach. Drizzle lightly with the remaining 1 tablespoon olive oil and season.
6. Return to oven for 3‑4 minutes until spinach wilts and everything is heated through.
7. In a small bowl, whisk tahini, lemon juice, minced garlic, water, and sea salt until smooth and pourable.
8. Serve the roasted mixture on a plate, drizzle generously with tahini sauce, and sprinkle fresh cilantro on top.
9. Enjoy immediately with a side of crunchy carrots or a small handful of mixed nuts for extra crunch.

Chef's Note

If you prefer a milder flavor, use a light harissa paste or reduce to 1/2 teaspoon. The tahini drizzle stays creamy, so add water slowly to reach your desired consistency.

Make-Ahead Tips

Hold all roasted veggies and chickpeas in airtight containers for up to 2 days in the fridge; reheat in the oven for 5 minutes before serving.

Substitutions

Swap chickpeas for lentils or black beans. Replace sweet potato with butternut squash or cauliflower for lower carbs. Try tahini‑or‑Greek yoghurt for a dairy‑free glaze.