Harissa-Spiced Roasted Sweet Potato and Chickpea Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Caramelized sweet potatoes and chickpeas infused with North African harissa, served over fluffy quinoa with fresh citrus brightness. This mediterranean-inspired vegetarian (vegetarian, mediterranean) ready in about 45 minutes pairs medium (about 1 lb) sweet potato, (15 oz, drained and rinsed) chickpeas, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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) sweet potato
• 1 can (15 oz, drained and rinsed) chickpeas
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 2 cloves, minced garlic
• 1/2 cup, diced onion
• 1 cup, uncooked quinoa
• 2 cups vegetable broth
• 1, juiced lemon
• 1/4 cup, chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a large bowl, toss 2 medium sweet potatoes (peeled and cut into 1/2-inch cubes) with 3 tbsp olive oil, 2 tbsp harissa paste, 2 minced garlic cloves, 1/2 cup diced onion, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a baking sheet and roast for 25 minutes, stirring once after 15 minutes, until tender and golden at edges.
2. Step 2: While sweet potatoes roast, combine 1 cup uncooked quinoa and 2 cups vegetable broth in a saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In the same saucepan, add 1 can (15 oz) drained and rinsed chickpeas. Cook over medium heat for 5 minutes, stirring occasionally, until warmed through and slightly crispy.
4. Step 4: Transfer roasted sweet potatoes to a large bowl, add chickpeas, squeeze in juice from 1 lemon, and sprinkle with 1/4 cup chopped cilantro. Toss gently until combined. Serve immediately over cooked quinoa.