Sheet Pan Harissa-Spiced Chickpea and Sweet Potato

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.

Roasted sweet potatoes and chickpeas tossed in smoky harissa spice, served straight from the sheet pan for an effortless vegan dinner. This Mediterranean-inspired vegan recipe, ready in about 40 minutes, pairs sweet potatoes, canned chickpeas, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium peeled and diced sweet potatoes and 1 can (15 ounces) drained and rinsed chickpeas with 3 tablespoons olive oil, 2 tablespoons harissa paste, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Step 2: Spread the mixture in a single layer on a large rimmed baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and chickpeas are slightly crispy.
  3. Step 3: Remove from oven and sprinkle with 1/4 cup chopped fresh cilantro if desired. Serve immediately with lemon wedges for squeezing.

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