Sheet Pan Harissa-Roasted Sweet Potato and Chickpea 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 drafted and published.

Vibrant roasted sweet potatoes and chickpeas coated in smoky harissa spice, served over fresh greens for a satisfying weeknight meal. This vegetarian recipe, ready in about 50 minutes, pairs sweet potatoes, chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 35 min Serves 4 420 cal/serving
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Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium sweet potatoes (peeled and diced into 1/2-inch cubes) with 3 tbsp olive oil, 1 tbsp harissa paste, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Spread the sweet potato mixture in a single layer on a parchment-lined sheet pan and roast for 20 minutes.
  3. Step 3: Add 1 can (15 oz) chickpeas (drained and rinsed) to the sheet pan, toss to coat with the oil and spices, and continue roasting for 10-15 minutes until sweet potatoes are tender and chickpeas are golden.
  4. Step 4: Transfer roasted vegetables and chickpeas to a large bowl, add 4 cups mixed salad greens and 1/4 cup chopped fresh parsley, and toss gently to combine.

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