Sweet Potato and Harissa Chickpea Bowls with Avocado Greek Yogurt

  • Preparation 35 MIN
    Cooking 25 MIN
  • Servings 4


Sweet Potatoes

Avocado Yogurt

Kale Salad



Sweet Potatoes

  1. With the rack in the middle position, preheat the oven to 425°F (220°C).
  2. On a non-stick or silicone-lined baking sheet, toss the sweet potatoes with the garlic, 2 tbsp (30 ml) of the oil and the spices. Bake for 20 minutes or until tender.
  3. In a bowl, combine the chickpeas with the harissa and remaining oil. Season with salt and pepper.
  4. Move the potatoes over to one half of the baking sheet. Place the chickpeas on the other half of the baking sheet. Bake for 5 minutes.

Avocado Yogurt

  1. Meanwhile, in a food processor, purée all of the ingredients until smooth. Use a spatula to scrape down the sides of the food processor as needed (see note). Season with salt. Set aside.

Kale Salad

  1. In a large bowl, combine the kale and oil. Season with salt. Using your hands, massage the kale until tender.


  1. In large serving bowls, divide the sweet potatoes, chickpeas, kale salad and tomatoes. Season the tomatoes with pepper. Sprinkle with the cheese. Top with the avocado Greek yogurt and red onion. Garnish with lemon wedges, if desired.


To mellow out the flavour of the red onions, thinly slice the onion and let soak in cold water for 5 minutes. Drain before using.

The ingredients might stick to the sides of the food processor, in which case you will need to scrape down the sides of the food processor and bring the ingredients to the centre of the bowl, where the blade is, a few times to ensure they are well puréed.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.