Harissa-Roasted Chickpea and Sweet Potato Sheet Pan Dinner

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Spiced harissa roasted chickpeas and cubed sweet potatoes come together on a sheet pan for a vibrant, healthy Mediterranean-inspired dinner. This Mediterranean-inspired sheet-pan recipe (vegan), 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 280 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 cut into 1-inch cubes 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 smoked paprika
• 1 tsp salt
• 1 tbsp fresh lemon juice
• 1/4 cup, chopped fresh parsley

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 medium peeled and cubed sweet potatoes and 1 can (15 oz) drained chickpeas with 3 tbsp olive oil, 2 tbsp harissa paste, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp salt until evenly coated.
2. Step 2: Spread the mixture in a single layer on a large rimmed baking sheet.
3. Step 3: Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and chickpeas are crispy on the edges.
4. Step 4: Remove from oven and drizzle with 1 tbsp fresh lemon juice. Sprinkle 1/4 cup chopped fresh parsley over the top before serving.