Harissa Sweet Potato Salad
A cozy, spiced salad that’s hearty enough to be dinner. Roasted sweet potatoes and chickpeas meet a creamy harissa-tahini dressing, layered over fresh greens and herbs. It’s simple, satisfying, and perfect for meal prep or a next-day lunch.
Time to read: 5 min | Time: 50 min | Yields: 3 servings
Ingredients
Salad Base
2 medium sweet potatoes, diced
1 can (250g drained) chickpeas or cannellini beans
1 tsp paprika
1 tsp ground cumin
2 tsp olive oil
Pinch of sea salt
Dressing
1 tbsp tahini
1 tbsp harissa paste
Juice of 1 lime
Water, as needed
To Serve
3 cups spinach or leafy greens
Fresh parsley or cilantro
Red chili flakes (optional)
Method
Preheat the oven to 390°F (200°C).
Toss the sweet potatoes and chickpeas with olive oil, paprika, cumin, and sea salt. Spread them out on a lined baking tray.
Roast for 35–40 minutes, until the sweet potatoes are tender and starting to crisp at the edges.
In a small bowl, whisk together the tahini, harissa, and lime juice. Add a splash of water to thin if needed.
Assemble the salad by layering your greens, roasted veggies, and herbs. Drizzle over the dressing and sprinkle with chili flakes.
Serve immediately, or store in the fridge for up to 3 days. Ideal for meal prep lunches!
Nutrition facts per one serving (~250 g):
Energy: 296 kcal | Carbs: 42.6 g | Protein: 11.1 g | Fat: 11.3 g
Video: Three Meal Prep Salad Recipes
