Harissa-Spiced Sweet Potato & Chickpea Buddha Bowl

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 nourishing bowl packed with roasted sweet potatoes, chickpeas, and avocado in a smoky harissa dressing, perfect for a healthy weekday lunch. This Mediterranean-inspired vegetarian recipe (vegan, gluten-free), ready in about 60 minutes, pairs sweet potato, chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 2, 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: 15 min Cook: 45 min Serves 2 Mediterranean cuisine 510 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 medium diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp salt, and 1 tbsp harissa paste on a baking sheet. Roast for 25 minutes until tender and golden at the edges.
  2. Step 2: While potatoes roast, toss 1 can drained chickpeas with 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp cumin on a separate baking sheet. Roast for 20 minutes until crispy.
  3. Step 3: Whisk 1 tbsp harissa paste, 1/2 lemon juice, and 1 tbsp water in a small bowl until smooth. Set aside.
  4. Step 4: In a large bowl, combine roasted sweet potatoes, chickpeas, 3 cups baby spinach, and 1 sliced avocado. Drizzle with harissa dressing and toss gently to coat.
  5. Step 5: Divide into bowls, sprinkle with 2 tbsp pumpkin seeds, and serve immediately.

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