Harissa Roasted Vegetables

Crispy chickpeas, perfectly roasted sweet potato & cauliflower all tossed in a smoky harissa seasoning with a creamy tahini sauce. These harissa roasted vegetables are an easy weeknight meal and are packed with flavor. Plus all you need is one pan and 45 minutes to make it.

Why You’ll Love This Dish

• Easy to make.
• All you need is one pan.
• Packed with plant based protein.
• Made with wholesome ingredients.
• Perfectly balanced meal.
• Incredible flavor and texture combinations.
• Gluten free, dairy free, and vegan.
• Great way to get your veggies in.

Ingredients & Substitutions

• Chickpeas: 1 (13.5 oz) can of chickpeas are used in these harissa roasted vegetables. 1/2 cup of chickpeas has almost 20 grams of protein, 5 grams of dietary fiber, folate, iron, vitamin C and phosphorus.
• Cauliflower: 1 head of cauliflower. Cauli is one of my favorite veggies because it’s so versatile and really takes on whatever flavor dynamic you want it to. 
• Sweet Potato: 1 Sweet potato, cut into 1 inch pieces. These add a great source of complex carbs and pair well with the cauliflower. 
• Shallot: 1 small shallot, largely chopped. A shallot is a small bulb vegetable in the allium family that will take your savory dishes to the next level. You can also use red onion.
• Harissa Seasoning: I buy already made harissa seasoning but you can also make it homemade using a mix of dried, smoked chile peppers, cumin seeds, coriander seeds, caraway seeds, multi-colored whole peppercorns, smoked paprika, garlic powder, smoked salt, dried parsley, and dried oregano. This is key for these harissa roasted vegetables.
• Fresh Dill & Mint: These fresh herbs really add a vibrancy to the dish and pair well with the harissa. 
• Tahini: Tahini makes the absolute best sauces. It is a middle eastern paste made from sesame seeds and is incredibly creamy.
• Lemon: Adding juice from 1/2 a lemon helps add some acidity to the tahini sauce.
• Garlic: You can use minced garlic or buy a head of garlic and mince the cloves your self. You can also swap for 1/2 tsp of garlic powder.

How to Make Harissa Roasted Vegetables

Step 1

Make the sauce. First make the sauce for these harissa roasted vegetables. In a small bowl mix together tahini, garlic, lemon juice, water and salt until well combined and creamy. Set aside.

Step 2

Prep the veggies. Preheat oven to 425. Set aside a greased baking sheet. In a large bowl, add sweet potatoes & cauliflower. Toss with olive oil, salt and harissa seasoning until fully coated. Spread on greased baking sheet.

Step 3

Roast the cauliflower & sweet potato. Place baking sheet in oven and cook for about 20 minutes. While veggies are baking add chickpeas and shallot into a bowl and toss with olive oil, salt & harissa until fully coated.

Step 4

Add chickpeas & shallot. After the veggies have been in for 20 minutes, add chickpeas & shallot to baking sheet. Cook for another 10-15 minutes or until veggies are crispy. 

Step 5

Serve & enjoy! Remove from oven. Serve harissa roasted vegetables with top with mint, dill and tahini sauce. 

Expert Tips

• Serve on its own as a meal or as side dish with protein of choice.
• Don’t hold back on the fresh herbs! These add so much vibrancy to the dish harissa roasted veggies.
• As the dressing starts to come together, the tahini will seize up, and the sauce will thicken. Don’t worry about it! It’s totally normal. Keep whisking, and you’ll have a smooth, creamy tahini salad dressing in no time.
• For best results use a really smooth, runny tahini. I only use Soom Foods.
• Toss the veggies halfway through so they get roasted on all sides.
• I like to finish off the cooking process with a few minute broil, to add a nice crisp to the top of the veggies.

You May Also Like

• Mediterranean Roasted Veggies
• Coconut Chickpea Curry
• Root Veggie Salad
• Chickpea Vegetable Stew