Sheet-Pan Harissa Chickpea & Halloumi with Roasted Broccoli and Sweet Potatoes
This vibrant vegetarian sheet-pan dinner features spicy harissa-roasted chickpeas, golden halloumi cheese, and a medley of sweet potatoes and broccoli. It’s a satisfying, protein-packed meal with bold flavors and easy cleanup.
- 2 cups canned chickpeas, drained and rinsed
- 8 oz halloumi cheese, sliced 1/2 inch thick
- 2 cups sweet potato, peeled and cubed
- 3 cups broccoli florets
- 1 medium red onion, sliced
- 3 tbsp harissa paste
- 3 tbsp olive oil
- 1 whole lemon, cut into wedges
- 0.25 cup fresh parsley, chopped
- 0.75 tsp sea salt
- 0.5 tsp black pepper
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Instructions
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, toss chickpeas, sweet potato, broccoli, and red onion with 2 tablespoons olive oil, harissa paste, salt, and pepper until evenly coated.
⏱️ 2 minutesSpread the vegetable mixture evenly on the prepared sheet pan. Roast for 20 minutes.
⏱️ 20 minutes 🌡️ 425°FRemove the sheet pan from the oven, add halloumi slices, and drizzle with remaining olive oil. Return to the oven and roast for another 10 minutes until cheese is golden and vegetables are tender.
⏱️ 10 minutes 🌡️ 425°FServe hot, topped with fresh parsley and lemon wedges for squeezing.
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Nutrition Information
Per serving. Values are approximate and may vary.
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