I’ve been slowly cleaning out my pantry, freezer, and fridge. Call it beginning-of-the-year spring cleaning: kitchen edition, and it’s actually been a fun challenge to cook with what I have on hand. Plus, this itch for a fresh start has helped me find new ways to add flavor to my meals outside of my regular go-to list of recipes. Because let’s be honest, even the most delicious meals can become monotonous after awhile. Take roasted sweet potatoes, for example—they’re in my rotation so often, I’ve been looking for ways to break out of a rut. Well, get excited, because this sweet potato chickpea bowl is spicy, sweet, sticky, and all things delicious.
With ingredients hanging out in the back of my pantry (a seemingly endless supply of garbanzo bean cans, a jar of harissa in my fridge, and spices I wanted to use up), this no-recipe recipe came together with minimal effort, one sheet tray, and maximum flavor. Your weeknight recipe repertoire just got so much better.
What is harissa?
First, let’s chat about the hero of this recipe: harissa. I remember hearing about harissa on the Food Network many years ago and wondering what kind of magic the jar on the screen contained. Harissa is a blend of chili peppers, garlic, oil, and spices originating from Tunisia. And while everyone has ketchup and mayo around, once you’ve tried harissa, it’ll quickly become a go-to staple.
The flavor is a little sweet, smoky, savory, and tangy, making it the ultimate powerhouse. Harissa is just as delicious over eggs in the morning as it is added to dressings and vinaigrettes, on toasts and in bowls, or my favorite way: tossed over roasted veggies.
Especially with a vegetable like sweet potatoes. Pairing your spuds with harissa’s zingy flavor can introduce some much-needed excitement.
Tips for Prepping This Recipe Ahead of Time
The best part of this (no-recipe) recipe is how much can be done ahead of time to make your weeknight cooking even easier. You can chop your sweet potatoes in advance and keep them covered in the fridge until ready to toss. (Just let the potatoes come to room temp before roasting). You can also make the feta yogurt spread beforehand and keep it covered in the fridge.
Prep is already minimal with this recipe because you just need one sheet tray! Don’t even worry about tossing the sweet potatoes and chickpeas in the sauce in a separate bowl. Just toss everything on the sheet tray and then spread it out evenly. Any recipe with minimal dishes is a winner in my book.
How to Assemble This Sweet Potato Chickpea Bowl
While these roasted sweet potatoes and chickpeas can be eaten on their own over the feta yogurt spread, they are just as delicious as part of a bowl. Toss them over farro or quinoa and pair them with fresh and crisp veggies like cucumbers and radishes. Or, try them alongside avocado and an egg or two for extra protein. However you spin it, these sweet potatoes are right at home on their own or with other ingredients you have on hand.
But back to the feta spread. While you can simply toss feta and Greek yogurt or sour cream into a food processor for a creamy and salty spread, you’re also welcome to simply mix them together with a spoon. I almost prefer this version, as you get little pops of salty cheese swirled in with the creamy yogurt. If you want to get fancy, chop up some fresh herbs or use lemon zest to add extra flavor.
How do I save and reheat leftovers?
Simply store your leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, drizzle with a little oil and bake for about 15 minutes at 350, with an additional broil for extra crispiness. Or, chop up any large pieces of the potato and add them to an omelet, frittata, or breakfast hash. Think of this as just the kick-off to endless tasty possibilities.
Be sure to rate and leave a comment, and tag us on Instagram so we can see your sweet potato chickpea bowls!
- 3-4 small sweet potatoes, sliced into sticks
- olive oil
- 1/2 cup of harissa
- 1/4 cup of maple syrup
- 2 tablespoons honey
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 can of chickpeas, drained, rinsed, and dried
- for serving: feta, yogurt, fresh herbs of choice, lemon juice
- Preheat oven to 425 F.
- On a large sheet tray, add the sweet potatoes and drizzle generously with olive oil, salt, and pepper. Toss until sweet potatoes are coated. Bake in oven for about 15 minutes.
- Remove sweet potatoes from the oven and add the chickpeas to the sheet tray. Add all of the remaining ingredients and toss until evenly coated. Spread evenly on tray and place back in oven, baking for an additional 30 minutes until sweet potatoes are cooked through and chickpeas are crispy.
- Remove from oven.
- Toss the feta and yogurt together to serve alongside the sweet potatoes.
- Serve in your preferred method, over the yogurt, as part of the bowl, or with protein of choice. Enjoy!
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