Baked Harissa-Spiced Chickpea and Sweet Potato Bowl

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Roasted sweet potatoes and chickpeas tossed in smoky harissa and served over fluffy couscous with fresh herbs and yogurt drizzle. This Mediterranean-inspired vegan recipe, ready in about 40 minutes, pairs sweet potato, canned chickpeas, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb), peeled and cubed into 1-inch pieces sweet potato
• 1 can (15 oz), drained and rinsed canned chickpeas
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup dry couscous
• 1 1/4 cups water
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 2 tbsp chopped fresh cilantro
• 1 tbsp chopped fresh mint

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 peeled and cubed medium sweet potatoes and 1 can drained chickpeas with 2 tbsp harissa paste, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the sweet potato and chickpea mixture on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are slightly crispy.
3. Step 3: While roasting, bring 1 1/4 cups water to a boil in a medium saucepan. Remove from heat, stir in 1 cup dry couscous, cover, and let sit for 5 minutes. Fluff with a fork.
4. Step 4: In a small bowl, combine 1/2 cup plain Greek yogurt with 1 tbsp lemon juice and 1 tbsp chopped fresh mint for a refreshing sauce.
5. Step 5: To serve, divide couscous between bowls, top with the roasted sweet potato and chickpea mixture, drizzle with the yogurt sauce, and sprinkle 2 tbsp chopped fresh cilantro on top.