Few things make me happier in life than a one-pan weeknight meal situation because: EASY IS LIFE. Simply throw everything in a bowl, spread evenly on a sheet pan, and 💥dinner is done. This sheet pan harissa chicken and sweet potato dish comes together in 15 minutes and is a complete meal: healthy carb ✔️protein ✔️healthy fat ✔️vegetables ✔️. Not to mention packed with spicy harissa flavor.
What is Harissa Paste?
Harissa paste is a North African spicy red sauce. It’s one of my favorite “cheats” for easy weeknight meals because it packs in the flavor with literally no extra effort. Harissa paste is super versatile and adds smokiness and heat to meat, vegetables, or stews with ease. My favorite store-bought harissa paste is this Entube Harissa Paste, but I also like the one from Trader Joe’s.
Note that store-bought harissa will vary greatly in spiciness, so make sure to give it a little taste test before using it in a recipe.
Can This Recipe Be Vegan?
Yes! The vegan version is actually pictured here. 😉 Simply omit the chicken thighs and use maple syrup instead of the honey. You’ll still be getting a complete meal since chickpeas are a good source of plant-based protein. But if you want to kick it up a notch in the protein department, experiment by adding cubed firm tofu or tempeh in place of the chicken.
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Sheet Pan Harissa Chicken with Sweet Potatoes
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Roast
- Cuisine: Middle Eastern Inspired
Description
Sheet pan harissa chicken with sweet potatoes. A quick and easy weeknight meal made with chickpeas, a creamy, dairy-free tahini sauce, and garnished with cilantro. Paleo, gluten-free, with a vegan option (simply omit the chicken!).
Ingredients
Chicken & Sweet Potatoes
- 1 lb boneless, skinless chicken thighs (omit to keep it vegan as pictured)
- 1 yellow onion, sliced
- 2 medium sweet potatoes, diced
- 1 (15-oz) chickpeas, drained and rinsed
- extra virgin olive oil
- 1 lemon, zested and juiced
- 2 tablespoons harissa paste (use less if you prefer less heat or are omitting the chicken)
- 1 teaspoon honey or pure maple syrup
- sea salt and pepper
- fresh cilantro for garnish
Tahini Sauce
- 1/4 cup tahini paste
- 2 tablespoons water, plus more as needed
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- sea salt and pepper to taste
Instructions
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Preheat the oven to 425 degrees F.
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In a large bowl, combine the chicken (omit for vegan), sliced onion, diced sweet potatoes, and drained chickpeas. Drizzle with a little extra virgin olive oil and add the zest and juice of 1 lemon, harissa paste, honey or maple syrup, and a large pinch of sea salt and pepper. Toss so that everything is coated and spread evenly on a rimmed baking sheet.
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Roast for 40-45 minutes, tossing halfway through.
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Meanwhile, make the tahini sauce. Add all ingredients to a bowl and mix until smooth and creamy. Add more water, 1 tablespoon at a time, until dressing reaches a pourable consistency. Season with salt and pepper to taste.
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To serve, drizzle the harissa chicken and sweet potato mixture with the tahini sauce and garnish with fresh cilantro.
Notes
Adapted from this recipe.
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