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Harissa Chickpea & Honey Roasted Sweet Potato Bowl w/ Cucumber Herb Salad & Yogurt

This is hands down my favourite lunchtime bowl. If you haven't tried harissa paste it is a red chili paste that is a blend of Tunisian chilies, garlic, olive oil, and warming spices like coriander, caraway, and cumin. It's not too spicy at all but packs a punch on the flavour scale. You can make it homemade (I will post a recipe eventually!) but I like storebought (as long as its good quality, look for one in a glass jar with no weird additives) and you can find it almost anywhere. It pairs so well with sweet caramelized sweet potatoes, cooling yogurt, and a bright citrusy herb cucumber salad. I hope you love this as much as I do.

Serves 4

Prep: 10 min

Cook: 30

Total: 40



  • 1/4 cup + 2 tbsp olive oil

  • 1 can chickpeas, drained and rinsed

  • 2-3 large sweet potatoes, scrubbed and cut in large chunks/wedges

  • 1 tbsp honey

  • 1-2 tbsp harissa paste

  • 1 clove garlic, grated/minced

  • 1 lemon, juiced, divided

  • 2 cups fresh herbs, such as parsley, cilantro and/or mint, minced

  • 4 green onions, thinly sliced on biased

  • 1/2 large cucumber, diced

  • 1 cup full fat greek yogurt

  • salt and freshly ground black pepper



Pre heat oven to 425'

Line a large baking sheet with parchment paper. Toss sweet potatoes in 1/4 cup oil and season generously with salt. Bake for about 25 mins, drizzle over honey and toss to coat and put back in the oven until sweet potatoes are oozing their natural sugars and beginning to brown and get caramelized. About 5-10 more minutes.

Meanwhile, heat a large pan over medium heat and add 1 tbsp olive oil. Add chickpeas, harissa, and a pinch of salt and pepper. Sautee for a few minutes until chickpeas are warmed throughout and beginning to pick up the flavour, about 5 mins. Remove from heat and set aside until ready to plate.

Toss the chopped cucumber, herbs, and green onions with remaining 1 tbsp olive oil, juice of half a lemon, and a good pinch of salt and pepper.

Mix yogurt with remaining half lemon, juiced, minced garlic clove, and season to taste with salt.

To serve, swoosh yogurt among sides on serving bowls. Add chickpeas and sweet potatoes, Pile herb salad on top. Enjoy immediately.


This is great for weekly lunch prep. Keep all components separate in your fridge (wait to toss herbs/cucumber in lemon juice and oil) and build your bowl when lunchtime rolls around. It's even good cold but you can reheat it too.

To keep this vegan, you can swap the yogurt for tahini sauce or hummus.

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