Harissa Roasted Chickpea and Sweet Potato Bowl

This vibrant dinner bowl brings together the smoky heat of North African harissa with the natural sweetness of roasted sweet potatoes, all piled onto a bed of bright, lemony bulgur wheat. Crispy roasted chickpeas add satisfying crunch and plant-based protein, while a cool, garlicky yogurt sauce ties everything together with a creamy, tangy finish. It's a bowl that delivers bold flavor and serious comfort in equal measure. Rooted firmly in Mediterranean diet principles, this recipe leans on whole grains, legumes, vegetables, and extra virgin olive oil as its foundation, with yogurt providing a modest dose of dairy. It's naturally vegetarian, easily made vegan by swapping the yogurt, and packed with fiber, complex carbohydrates, and anti-inflammatory spices. Perfect for a weeknight dinner or meal-prep lunch, this bowl comes together with mostly hands-off roasting time, making it an easy way to eat well without spending hours in the kitchen. Serve it warm with a wedge of lemon and a sprinkle of fresh herbs for a restaurant-worthy finish at home.

Ingredients

• 2 cans (15 oz each)chickpeas, drained, rinsed, and patted dry
• 2 mediumsweet potatoes, peeled and cut into 3/4-inch cubes
• 3 tablespoonsharissa paste, divided
• 5 tablespoonsextra virgin olive oil, divided
• 1 teaspoonground cumin
• 1.5 teaspoonssalt, divided
• 0.5 teaspoonblack pepper
• 1.5 cupsbulgur wheat, medium grind
• 2.25 cupsvegetable broth, or water
• 2 wholeLemons, one juiced and zested, one cut into wedges for serving
• 1 cupplain Greek yogurt
• 2 clovesgarlic cloves, minced, divided
• 0.25 cupfresh parsley, chopped, for garnish
• 2 tablespoonsfresh mint leaves, chopped, for garnish
• 2 tablespoonswater, to thin yogurt sauce, as needed

Method

No instructions listed.