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.

Harissa roasted vegetables

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.

Frequently Asked Questions

What should I serve these harissa roasted vegetables with?

They are a perfectly balanced meal but if you want some extra protein, serve with protein of choice!

Is harissa spicy?

Harissa is a North African red chile paste, sauce or powder made of a few simple ingredients including chiles, garlic, olive oil, citrus and a few warm spices. It is slightly sweet, smoky, tangy, and spicy enough but not too hot.

How do I store it?

Store in an airtight container in the fridge for up to 4-5 days. Store the dressing separately in an airtight container for up to 4-5 days.

Can I add other veggies?

Yes! I think that red bell pepper and carrots would also be yummy in this dish.

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5 from 4 votes

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.
Servings 6 people
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 small head cauliflower cut into florets
  • 1 large sweet potato cut into chunks
  • 1 shallot cut into chunks
  • 1 can chickpeas rinsed and drained
  • 1 tbsp harissa seasoning see notes for how to make your own
  • salt and pepper to taste
  • fresh dill to garnish
  • fresh mint to garnish

Tahini Sauce

  • 1/4 cup tahini
  • 1 tbsp lemon about ½ a lemon
  • 1 cloves garlic or 1/4 tsp garlic powder
  • salt and pepper to taste
  • 2-3 tbsp water

Instructions

  • Make the sauce. First make the sauce. In a small bowl mix together tahini, garlic, lemon juice, water and salt until well combined and creamy. Set aside.
  • 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.
  • 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.
  • 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. 
  • Serve & enjoy! Remove from oven. Serve harissa roasted vegetables with top with mint, dill and tahini sauce. 

Video

Notes

  • Serve on its own as a meal or as side dish with protein of choice.
  • 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.
  • I like to finish off the cooking process with a few minute broil, to add a nice crisp to the top of the veggies.
  • For homemade harissa use 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. 
  • Store in an airtight container in the fridge for up to 4-5 days. Store the dressing separately in an airtight container in the fridge for up to 4-5 days. 

Join the Conversation

  1. 5 stars
    Just made this and it was incredible! So quick, easy, and flavorful. Don’t sleep on the mint and dill to garnish!

    1. So happy you liked it!! The mint and dill garnish – no notes.

  2. 5 stars
    Just made this and it was delicious! So quick, easy, and flavorful. Loved the dill and mint to garnish!

  3. 5 stars
    Tasted soo good delicious ? would definitely make again! Maybe add the calorie or nutrients somewhere! Would be great for people in calorie deficit xx

    1. So glad you liked it! I’ll try to start adding nutrition info to more of my recipes(:

  4. 5 stars
    My favourite one pan dinner! Super easy to make and so flavourful, it’s a hit in our house and we have it every single week!

    1. Hi Grace, Thank you so much for your sweet words!! I’m so happy to hear that it’s a hit in your house and that you make it often! It’s one of our favorites too

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