Crispy Harissa Sweet Potato Quinoa Bowls with Orange Herb Tahini

Crispy Harissa Sweet Potato Quinoa Bowls with Orange Herb Tahini 🍠🌿 Smoky harissa, crisp-edged sweet potato, fluffy quinoa and a bright orange tahini drizzle make this feel generous without much effort. It is the kind of bowl that works warm for dinner, then just as well packed for lunch the next day. Yield: 3-4 bowls Time: about 40 minutes Ingredients: • 2 medium sweet potatoes, peeled or scrubbed, cut into 2 cm cubes • 1 x 400 g tin chickpeas, drained, rinsed and dried well • 2 1/2 tbsp olive oil • 1 1/2 tbsp harissa paste • 1 tsp finely grated orange zest • 1 garlic clove, finely grated • 1/2 tsp ground cumin • 1/2 tsp smoked paprika • Salt and black pepper • 1 cup quinoa, rinsed • 1 3/4 cups vegetable stock or water • 1 tbsp lemon juice • 2 tbsp chopped parsley or mint • 3 tbsp toasted almonds, roughly chopped • Extra herbs and orange wedges, to serve Orange herb tahini: • 1/3 cup tahini • 3 tbsp fresh orange juice • 1 tbsp lemon juice • 1 tsp olive oil • 1 small garlic clove, finely grated • 2 tbsp finely chopped parsley or mint • 3-5 tbsp cold water, as needed • Pinch of salt Method: 1. Heat the oven to 220C / 425F. Line a large tray with baking paper. Dry the chickpeas well so they roast instead of steaming. 2. In a bowl, mix olive oil, harissa, orange zest, garlic, cumin, smoked paprika, salt and pepper. Add the sweet potato and chickpeas, then toss until everything is coated. 3. Spread the mixture over the tray in one layer. Roast for 25-30 minutes, turning once, until the sweet potato is tender inside and caramelised at the edges. If the chickpeas brown faster, leave them on the tray but keep an eye on the last few minutes. 4. Meanwhile, put quinoa and stock in a small pan. Bring to a simmer, cover and cook gently for 13-15 minutes, until the liquid is absorbed. Rest off the heat for 5 minutes, then fluff with a fork. 5. Stir lemon juice, a drizzle of olive oil and chopped herbs through the quinoa. Taste and add salt or pepper if needed. 6. Whisk tahini, orange juice, lemon juice, olive oil, garlic, herbs and salt. Add cold water a spoon at a time until the sauce turns pale, glossy and pourable. 7. Spoon quinoa into bowls, add the crispy harissa sweet potato and chickpeas, then drizzle with orange herb tahini. Finish with almonds, extra herbs and a squeeze of orange or lemon. Serving and storage: • Add cucumber, spinach, avocado or pickled red onion if you want a bigger bowl. • Add chilli flakes or extra harissa if you like more heat. • Store the quinoa and roasted vegetables together for up to 3 days. • Keep the tahini sauce separate and add it cold after reheating, so it stays bright and silky. Save this one for a smoky, colourful bowl dinner. ✨ Tasteloom.club - easy recipes for everyday cravings