Harissa-Spiced Roasted Sweet Potatoes with Tahini

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 drafted and published.

Sweet potatoes roasted with North African harissa, finished with a creamy tahini drizzle. This Mediterranean-inspired vegetarian recipe (gluten-free, vegan), ready in about 35 minutes, pairs sweet potatoes, 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 rice, quinoa, or a quick salad. 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: 25 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 (220°C). Peel and cut sweet potatoes into 1/2-inch cubes.
  2. Step 2: Toss sweet potatoes with harissa paste, 1 tbsp olive oil, cumin, and 1/4 tsp salt until evenly coated.
  3. Step 3: Spread on a parchment-lined baking sheet in a single layer. Roast for 25 minutes, flipping halfway, until tender and caramelized at edges.
  4. Step 4: While potatoes roast, whisk tahini, lemon juice, 1 tbsp water, and a pinch of salt until smooth and pourable.
  5. Step 5: Transfer roasted sweet potatoes to a serving dish. Drizzle with tahini sauce and serve warm.

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