Harissa-Spiced Chickpea and Sweet Potato Sheet Pan Roast

By AislePrompt Editorial · ·

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 developed and reviewed.

A vibrant one-pan meal with roasted sweet potatoes and chickpeas coated in smoky, spicy harissa, perfect for a quick vegetarian dinner. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp harissa paste, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to form a spicy marinade.
  2. Step 2: Add 2 medium peeled and cubed sweet potatoes and 1 can (15 oz) drained chickpeas to the bowl. Toss well to coat all pieces evenly with the harissa mixture.
  3. Step 3: Spread the sweet potatoes and chickpeas in a single layer on a large rimmed baking sheet. Roast in the preheated oven for 25-30 minutes, tossing halfway through, until sweet potatoes are tender and edges are caramelized.
  4. Step 4: Remove from oven and sprinkle with 1/4 cup chopped fresh cilantro. Serve immediately with lemon wedges to squeeze over the top.

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