Crispy Harissa Chickpea & Roasted Sweet Potato Bowls with Lemon Yogurt
Quick, vibrant, and packed with flavor, these one-pot crispy harissa chickpeas and sweet potato bowls are topped with a tangy lemon yogurt for a hearty vegetarian meal ready in under 15 minutes. Perfect for busy weeknights, this bowl is nutritious, satisfying, and easy to customize.
- 2 cups canned chickpeas, drained and rinsed
- 2 cups sweet potato, diced small
- 2 tbsp olive oil
- 2 tbsp harissa paste
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup plain Greek yogurt
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 0.25 cup fresh parsley, chopped
Advertisement
Instructions
Heat olive oil in a large nonstick skillet or pot over medium-high heat. Add diced sweet potato and cook, stirring occasionally, until just tender, about 5 minutes.
⏱️ 5 minutes 🌡️ Medium-highAdd chickpeas, harissa paste, smoked paprika, salt, and black pepper. Stir to coat and continue cooking, stirring frequently, until chickpeas are golden and sweet potatoes are crispy, about 5 minutes.
⏱️ 5 minutes 🌡️ Medium-highMeanwhile, in a small bowl, mix Greek yogurt with lemon zest and lemon juice.
⏱️ 1 minuteServe chickpea and sweet potato mixture in bowls, topped with lemon yogurt and a sprinkle of fresh parsley.
Advertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
