Crispy Harissa Chickpea Power Bowls || vegan, gluten-free, big batch + make-ahead meal prep friendly! || Eat Spin Run Repeat

Crispy Harissa Chickpea Power Bowls

  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 40 mins
  • Yield: 3-4 servings
  • Category: lunch
  • Method: roast
  • Cuisine: Moroccan


Vibrant, colourful and full of flavour, these Moroccan-inspired Crispy Harissa Chickpea Power Bowls will leave you feeling satiated and energized to take on whatever the day brings your way.


For the chickpeas:

  • 2 tsp extra virgin olive oil
  • 1 tbsp harissa paste
  • 2 cups cooked chickpeas

For the roasted sweet potatoes:

  • 3 cups diced peeled sweet potatoes
  • 2 tsp extra virgin olive oil
  • 1 tsp each smoked paprika and ground cinnamon
  • 1/2 tsp ground cumin

For the rest:

  • 3/4 cup uncooked rice
  • 1 1/2 cups water or low sodium vegetable stock
  • 1 medium carrot, shredded or julienne cut
  • 1 red bell pepper, finely diced
  • 1/4 cup finely chopped pitted dates
  • 2 tbsp each shelled pistachios and pepitas
  • 2 tbsp each finely chopped fresh parsley and mint
  • 2 cups shredded baby spinach

For the citrus vinaigrette (you may have leftovers):

  • 1/3 cup each extra virgin olive oil and freshly squeezed orange juice
  • 1 tbsp maple syrup
  • ½ tsp cumin
  • a few generous pinches of sea salt


Preheat the oven to 400F and line a baking sheet with parchment paper.

In a large bowl, coat  the chickpeas in olive oil and harissa. Scatter them on the baking sheet and roast for 20-30 minutes, shaking occasionally, or until crispy.

Meanwhile, toss the sweet potato in olive oil and spices. Scatter them on a 2nd lined baking sheet. Roast for ~30 mins, shaking occasionally, until lightly crisped on the edges.

Boil the rice in water/vegetable stock according to package directions.

Prepare remaining ingredients as indicated above. Toss everything except the spinach together in a large bowl.

Whisk together the dressing and use 1-2 tbsp to dress the shredded spinach. Divide it between 3-4 bowls.

Once cooked, drain excess liquid off the rice and stir it into the veggies, along with another 3 tbsp dressing. Divide this between the bowls.

Finally, arrange the roasted sweet potatoes and chickpeas on top of the rice + spinach. Serve with extra dressing on the side to use as needed.