Sheet pan meals are some of my favorites for an easy dinner! And this one takes a different turn by adding Harissa. If you’ve been following me on Instagram, I did post about what harissa is, but if you are not part of the insta-fam, check it out!
It is a spice blend that is smoky, sweet, and spicy. The seasoning blend can differ between countries but usually consists of hot peppers, smoked paprika, garlic, caraway, cumin, and coriander.
Sheet Pan Meals
Usually sheet pan meals consist of a protein source and your veggies all in one ready to roast in the oven together. Sometimes it can include a starch like potatoes, but usually protein and veggies. Since it’s spread out in a thin layer on a baking sheet it’s done within 20-30 minutes depending on the ingredients, and it’s pretty much an all-in-one dinner.
A trick that I usually do is that I take whatever I’m using for veggies after they are chopped, and whatever protein, usually chickpeas/garbanzo beans because they roast well, and throw them all in a mixing bowl. I’ll add my sauce, seasoning, or just olive oil and salt and pepper and toss it in there before pouring it on to the pan. I’ve seen so many recipes showing them drizzling the sauce on the pan, but if you want to make sure everything is coated, mix it in a bowl before.
And for an even easier clean up – line it with parchment paper.
Recipe Side and Substitutions
Let’s move on to it shall we! I’ve not only included what I’ve used a the sheet pan, but also the couscous side that I made with it. A simple plain grain will work too if you don’t want the couscous pasta. And I think having the fresh herbs tossed in with the side is the perfect cool touch to eat with the harissa seasoned chickpeas and veggies.
Additionally, I had unsweetened plain plant based yogurt to dollop on top of my bowl, but sour cream or even a few slices of avocado will work too as a cool creamy addition.
Now, onto the recipe!
Harissa Chickpea & Sweet Potato Sheet Pan with Herb Couscous
- 2 cans chickpeas/garbanzo beans, drained or about 3 cups cooked
- 2 medium sweet potatoes, chopped
- 1 red onion, sliced
- 3 Tbsp honey
- 1/4 cup olive oil
- 3 Tbsp Harissa blend
- Salt and Pepper COUSCOUS
- 1 cup pearl couscous, uncooked
- 1 1/2 cup water
- 1 Tbsp olive oil or butter
- 1 cup fresh parsley, minced
- 1 cup fresh cilantro, minced
- 2 green onions, sliced
- Juice from 1 lemon
- plain unsweet yogurt, sour cream, or avocado to top
- Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
- In a large mixing bowl, mix together the 1/4 cup olive oil, honey, harissa blend, and salt and pepper.
- Add chickpeas, chopped sweet potatoes, and sliced red onion to the bowl and toss with the harissa mixture.
- Pour out the contents of the bowl onto the lined baking sheet and spread evenly. Once the oven is preheated, bake for 20 minutes, check on the sheet, toss, and bake for another 20-25 minutes until it starts to brown.
- Meanwhile, you can prepare the couscous. Bring 1 1/2 cups water and 1 tbsp either olive oil or butter to a boil. Add in 1 cup dry pearl couscous and simmer for 8-10 minutes.
- Take off heat, and fluff with a fork. Let it sit for about 5 minutes.
- Add in the fresh parsley, cilantro, and green onion and the juice from 1 lemon.
- Once the sheet pan is out of the oven and cooled for a few minutes, put your bowl together with couscous, chickpea/sweet potato mixture, and topped with lemon juice, and unsweetened yogurt or sour cream.