Sweet Potato Chickpea Bowls with Harissa and Avocado Greek Yogurt

Name: Sweet Potato Chickpea Bowls with Harissa and Avocado Greek Yogurt
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 large sweet potatoes (peeled and diced); 1 can chickpeas (drained and rinsed); 2 tbsp olive oil; 1 tbsp harissa paste; 1 tsp ground cumin; 1 tsp salt; 0.5 tsp black pepper; 1 cup Greek yogurt; 1 large avocado (ripe, pitted and peeled); 1 tbsp lime juice (freshly squeezed); 0.5 tsp salt

60 min 4 servings Medium

All Recipes

Spicy harissa and creamy avocado yogurt elevate this sweet potato and chickpea bowl to a flavourful, nutritious meal.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Sweet potato chickpea bowls with harissa and avocado Greek yogurt are a vibrant and nutritious dish that combines the earthiness of roasted sweet potatoes with the protein-rich goodness of chickpeas. The fiery kick of harissa pairs beautifully with the cool, creamy avocado Greek yogurt. This dish is perfect for those looking to incorporate more plant-based meals into their diet without sacrificing flavour. It's easy to prepare and packed with a variety of textures, making it a satisfying option for lunch or dinner.

Ingredients

Servings

Sweet Potato and Chickpeas

Avocado Greek Yogurt

Instructions

Prepare oven and ingredients

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Pro tip: Ensure your oven is fully preheated for even roasting.

Season and roast sweet potatoes and chickpeas

In a large bowl, toss sweet potatoes and chickpeas with olive oil, harissa, cumin, salt, and pepper. Spread evenly on the prepared baking sheet.

Pro tip: Space them out to prevent steaming.

Roast in the oven

Roast for 30-35 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are crispy.

Pro tip: Check for caramelization on the sweet potatoes.

Prepare avocado Greek yogurt

In a blender or food processor, combine Greek yogurt, avocado, lime juice, and salt. Blend until smooth and creamy.

Pro tip: Adjust lime juice and salt to taste.

Assemble the bowls

Divide the roasted sweet potatoes and chickpeas among four bowls. Top each with a generous dollop of avocado Greek yogurt.

Pro tip: Add extra toppings like chopped cilantro or a sprinkle of sesame seeds.

Serve immediately

Serve the bowls warm, garnished with extra lime wedges if desired.

Pro tip: For a bit of crunch, add some toasted nuts or seeds.

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Tips & Tricks

<ul><li>Roast the sweet potatoes until caramelized for a deeper flavour.</li><li>Adjust the amount of harissa for desired spice level.</li><li>Use ripe avocados for a creamier yogurt topping.</li><li>Prepare components ahead of time for quick assembly.</li></ul>

Serving Suggestions

Serve these bowls as a standalone meal or alongside a fresh green salad for added crunch. They pair well with a light, citrusy vinaigrette that complements the spicy and creamy elements. These bowls can be made ahead and stored in the refrigerator for up to 3 days. Keep the avocado yogurt separate until serving to maintain freshness.