Crispy Harissa Chickpea & Roasted Vegetable Bowl with Tahini Harissa Sauce

Harissa, the smoky chili paste beloved across North Africa, brings bold heat to this colorful bowl. Crispy roasted chickpeas and sweet potatoes meet a creamy tahini-harissa drizzle for a satisfying plant-based lunch.

Serves 4

Estimate for one serving

• 520 cal
• 18g protein
• 68g carbs
• 21g fat
• 14g fiber

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Ingredients

• 2 (15-oz) cans canned chickpeas
• 1 large (about 12 oz) sweet potato
• 2 medium red bell pepper
• 1 large red onion
• 3 tbsp harissa paste
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 1 garlic clove
• 3 tbsp water
• 1/2 cup fresh parsley
• 2 cups cooked quinoa

Instructions

1. 1Preheat oven to 425°F. Drain and rinse chickpeas thoroughly; pat very dry with paper towels.
2. 2Cut sweet potato into ¾-inch cubes, bell peppers into 1-inch chunks, and red onion into thick wedges. Place all vegetables and chickpeas on two sheet pans.
3. 3In a small bowl whisk harissa, olive oil, cumin, paprika, and salt. Drizzle over vegetables and chickpeas; toss thoroughly to coat.
4. 4Roast 25–30 minutes, rotating pans and stirring halfway, until chickpeas are crispy and vegetables are caramelized.
5. 5Meanwhile, make sauce: combine tahini, remaining harissa, lemon juice, grated garlic, salt, and water in a jar. Shake vigorously until smooth and creamy; adjust with more water if needed for drizzling consistency.
6. 6To assemble each bowl: layer warm quinoa, roasted vegetables and chickpeas, a generous drizzle of tahini-harissa sauce, and chopped parsley. Finish with smoked paprika.
7. 7Serve immediately or pack into meal-prep containers; sauce on the side.