Harissa-Spiced Chickpea and Corn Sheet Pan Hash

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Mediterranean dish featuring roasted sweet potatoes, chickpeas, and corn tossed with harissa-spiced olive oil, served with a tahini-lime drizzle. This Mediterranean-inspired sheet-pan recipe (vegetarian, high-protein), ready in about 50 minutes, pairs sweet potatoes, canned chickpeas, frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 340 cal/serving

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Ingredients

2 large, cut into 1/2-inch cubes sweet potatoes
1.5 cups, drained and rinsed canned chickpeas
1 cup, thawed frozen corn kernels
2 tbsp harissa paste
3 tbsp olive oil
3 cloves, minced garlic
1 tbsp, chopped fresh thyme
2 tbsp tahini
1 tbsp lime juice
1 tsp cumin

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Instructions

Step 1: Preheat oven to 425°F (220°C). Toss 2 large sweet potatoes, cut into 1/2-inch cubes, with 2 tbsp harissa paste, 3 tbsp olive oil, 3 minced garlic cloves, 1 tbsp fresh thyme, and 1 tsp cumin. Spread on a baking sheet and roast for 25 minutes until golden and tender.
Step 2: Add 1.5 cups drained chickpeas and 1 cup thawed corn kernels to the sheet, tossing to coat. Roast for 10-12 minutes until the corn is charred and the chickpeas are heated through.
Step 3: In a small bowl, whisk 2 tbsp tahini with 1 tbsp lime juice and 1 tbsp water to make a drizzle. Serve the roasted hash in bowls, drizzled with the tahini-lime sauce and garnished with additional thyme.