This Baked Sweet Potato with Harissa Chickpeas out of the oven is the perfect vegan protein-filled meal after the holiday binge. Top with tahini and fresh parsley for the ultimate flavour combination.
Baked Sweet Potato with Harissa Chickpeas
Feeling kinda heavy after all this holiday food? I hear you. After indulging in Christmas food and lots of holiday sweets, I’m craving hearty and healthy foods to satisfy me on cold days. This Baked Sweet Potato with Harissa Chickpeas is the ideal balanced lunch or dinner in Winter. Because it is perfect to utilize the seasonal produce and turn it into a spicy and delicious treat.
I love this dish because it is easy to make and roasts itself while doing other things. Baking whole sweet potatoes in the oven saves prep time until they are tender and ready to be loaded with delicious toppings. When roasting them in the oven, the baking time varies depending on the thickness and can range from 40 minutes to an hour.
The best part? This balanced meal is vegan, gluten-free, dairy-free and makes for a great work lunch because it can be easily reheated.
Tips for making this recipe
- Wash and scrub the sweet potatoes under cold water and pat them dry before putting them in the oven.
- Pierce sweet potatoes with a fork before putting them in the oven to help remove steam.
- The baking time can vary depending on the thickness of the sweet potatoes. Check with a knife or fork if they are tender.
- I have not personally tried it, but I believe this recipe would also work with harissa powder if you don’t have harissa paste on hand.
- These loaded sweet potatoes also make a great meal prep dish. Store the sweet potatoes and roasted chickpeas in the fridge for up to 4 days. Reheat sweet potato in the oven or microwave and top with the chickpeas.
More savoury vegan dishes you’ll love
Whole Wheat Roasted Pumpkin Pasta
New Potatoes, Wild Garlic and Spring Greens
Quick Herb Roasted Butternut Squash
Baked Sweet Potato with Harissa Chickpeas
Ingredients
- 2 big sweet potatoes
- 1 garlic clove
- 1 can chickpeas (260g / 9 oz drained)
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon harissa paste or powder
- salt to taste
Toppings
- tahini
- fresh parsley
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Rinse and, if necessary, scrub the sweet potatoes under cold water. Pat dry and transfer onto the baking tray. Pierce the sweet potatoes with a fork a few times and bake for 50 minutes to an hour until tender.
- Meanwhile, drain chickpeas and rinse under cold water until the water runs clear. Finely mince garlic and set aside. Heat olive oil in a non-stick pan on medium heat. Add chickpeas and roast for about a minute, stirring occasionally. Season with minced garlic, harissa paste, sweet paprika powder and salt, and roast for a couple of minutes until crunchy. Remove from heat and set aside.
- Take the sweet potatoes out of the oven, let cool slightly and cut in half. Use a fork to mash the flesh a little and top every sweet potato half with a quarter from the spicy chickpeas. Sprinkle with tahini and parsley and serve.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
Linda says
Tried it today and loved it! The combination is so special and turns out amazing. Will definitely make this more often! So good!
Yvonne says
Love to hear that! Thank you for sharing Linda 💙
Linda says
Perfect!
Yvonne says
So glad to read that 😍