Are you ready to tantalize your taste buds with a dish that’s as vibrant as it is nutritious? Dive into the world of North African flavors with our Power Bowl Harissa Chickpea and Sweet Potato Bowl! This delightful recipe combines the earthy sweetness of roasted sweet potatoes with the hearty crunch of chickpeas, all elevated by the bold kick of harissa paste. Perfect for a quick weeknight dinner or a meal prep favorite, this bowl is not just a feast for the eyes but also a powerhouse of nutrients. Get ready to impress your friends and family with this easy-to-make recipe that will leave them begging for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: North African
Serves: 2 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 medium sweet potato, diced
- 2 tablespoons harissa paste
- 1 tablespoon olive oil
- Salt to taste
- 1 cup cooked quinoa
- 1/4 cup chopped fresh parsley
- 1/4 cup tahini
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and dice the sweet potato into uniform 1/2-inch cubes. This ensures even roasting and consistent cooking throughout.
- In a mixing bowl, combine drained chickpeas, diced sweet potato, harissa paste, olive oil, and a pinch of salt. Toss thoroughly to ensure all ingredients are evenly coated with the spicy harissa mixture.
- Spread the chickpea and sweet potato mixture onto the prepared baking sheet in a single layer. Avoid overcrowding to allow proper roasting and caramelization.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even browning. The sweet potatoes should be tender and slightly crisp, and chickpeas should be golden and slightly crunchy.
- While vegetables are roasting, prepare quinoa according to package instructions. Fluff with a fork and set aside.
- In a small bowl, whisk tahini until smooth. If needed, thin with a little water to reach desired drizzling consistency.
- Once roasted, remove the chickpea and sweet potato mixture from the oven and let cool for 2-3 minutes.
- Assemble bowls by dividing quinoa as a base, topping with roasted chickpea and sweet potato mixture, and drizzling with tahini.
- Garnish with freshly chopped parsley for added freshness and color. Serve immediately while ingredients are warm.
Tips
- Prep Ahead: To save time, you can dice the sweet potato and rinse the chickpeas a day in advance. Just store them in the refrigerator until you're ready to cook.
- Customize Your Bowl: Feel free to add other veggies like bell peppers or zucchini to the mix for extra color and flavor.
- Perfect Roasting: Ensure that the chickpeas and sweet potatoes are spread out in a single layer on the baking sheet. This allows for even roasting and prevents steaming.
- Adjust the Heat: If you're sensitive to spice, start with a smaller amount of harissa paste and gradually increase it to your liking.
- Tahini Consistency: If your tahini is too thick, add a bit of warm water to achieve a drizzling consistency. This will make it easier to pour over your bowl.
- Garnish for Freshness: Don’t skip the fresh parsley! It adds a pop of color and a burst of freshness that complements the dish beautifully.
- Serve Warm: For the best flavor and texture, serve your Power Bowl immediately after assembling, while everything is still warm.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 15g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
