Harissa-Spiced Sweet Potato & Chickpea Buddha Bowl
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 (vegan, gluten-free) ready in about 60 minutes pairs (15 oz), drained and rinsed chickpeas, olive oil, harissa paste 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 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, peeled and diced into 1/2-inch cubes sweet potato
- 1 can (15 oz), drained and rinsed chickpeas
- 2 tbsp olive oil
- 1 tbsp harissa paste
- 1/2, juiced lemon
- 1, sliced avocado
- 3 cups baby spinach
- 2 tbsp pumpkin seeds
- 1/2 tsp cumin
- 1/4 tsp salt
Instructions
- 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.
- 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.
- Step 3: Whisk 1 tbsp harissa paste, 1/2 lemon juice, and 1 tbsp water in a small bowl until smooth. Set aside.
- 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.
- Step 5: Divide into bowls, sprinkle with 2 tbsp pumpkin seeds, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Harissa-Spiced Sweet Potato & Chickpea Buddha Bowl take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Harissa-Spiced Sweet Potato & Chickpea Buddha Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Harissa-Spiced Sweet Potato & Chickpea Buddha Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Harissa-Spiced Sweet Potato & Chickpea Buddha Bowl for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Harissa-Spiced Sweet Potato & Chickpea Buddha Bowl vegan?
Yes — this recipe is tagged vegan, gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
