Minty Moroccan Sheet Pan Dinner with Harissa & Tahini

Easy one-pan meal seasoned with harissa paste, fresh mint, and tahini. Enjoy by itself or served over greens or grains. Perfect for easy weeknight dinners.

Hi friends!

Do you have a Cava near you?

I discovered this Mediterranean fast-food-ish type place a little over a year ago after meeting a friend there for lunch.

We were there during the work-week rush so I ordered in a hurry, fearing the wrath of the guys in suits behind me on business lunch hour.

I ended up getting something with harissa and veggies and it was gloriously good.

Recently and separately, Dan discovered it too, so when he told me, “There’s this place I think you would like…it has your type of food…”

I totally didn’t say I found it first…(HA).

But I did find this Minty Moroccan Sheet Pan Dinner with Harissa and Tahini first…#braggingrights.

Ever since then, I’ve been wanting to develop a sheet-pan recipe with harissa.

But what is harissa?

If you haven’t tried this seasoning before, it’s a great blend of spices like paprika, red chili pepper, cayenne, coriander, cumin, garlic, and peppermint.

You can also buy it in paste form, but I prefer to just sprinkle it on, or, you can make your own easy paste like I show in the recipe below.

This easy one-pan meal has a great combination of hot and cool flavors that keeps each bite interesting.

Spicy chili pepper and cayenne balanced out by creamy tahini and cooling mint.

Is it hot? Is it cold?

Until you settle on…it’s just YUM.

It definitely keeps the Cava cravings at bay since the closest one to me is at least 30 minutes away!

I chose a classic cauliflower, bell peppers, sweet potato, and red onion mix for my veggies, but mix it up to work with whatever you have on hand.

Brussel sprouts or broccoli would taste great in your Minty Moroccan Sheet Pan Dinner, too!

Butternut squash or any winter squash is a suitable substitute for the cubed sweet potato.

Throw on cumin-covered chickpeas for protein or try substituting tofu or white kidney beans instead.

Enjoy this Minty Moroccan Sheet Pan Dinner with Harissa and Tahini, as an easy cozy dish to whip for weeknight meals or prep in advance of a busy week.

It’s perfect any time of year– the spice will warm you up in the fall and winter and the mint will cool you down in spring and summer.

I drizzled straight tahini over mine, because I love it straight from the jar, but you can also sub a lemon tahini dressing or hummus!

If you want a little more oomf, try serving the mixture over your favorite greens or grains.

If you make this Minty Moroccan Sheet Pan Dinner with Harissa and Tahini, let me know!

Give me a shout on Instagram and use #floraandvino to show me!

For more one-pan meals, check out my 1-Pan Chickpea Ratatouille,  1-Pan Paprika Spiced Summer Veg & Chickpeas, Roasted Sweet Potatoes, Brussel Sprouts, & Chickpeas (“My Favorite Tray Dinner”) or Maple Balsamic Brussel Sprout & Chickpea Bake With Toasted Pecan & Cranberry.

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Minty Moroccan Sheet Pan Dinner with Harissa and Tahini

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★★★★★

5 from 1 reviews

• Author: Flora & Vino
• Total Time: 55 mins
• Yield: 2 servings

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Description

Easy one-pan meal seasoned with harissa paste, fresh mint, and tahini. Enjoy by itself or served over greens or grains. Perfect for easy weeknight dinners.

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Ingredients

• 1 medium/large sweet potato, peeled and diced into big chunks
• 2 small red onion, cut into wedges
• 1 small head of cauliflower, roughly chopped
• 2 bell peppers, sliced
• 1/2 TBSP harissa seasoning
• 2 tsp filtered water
• 1/2 TBSP lemon juice or red wine vinegar
• 2 tsp avocado oil (sub water if OF)
• 1 15 oz. can garbanzo beans, drained and rinsed
• 1/2 tsp cumin
• pinch of Himalayan sea salt
• 2 TBSP runny tahini
• handful of fresh mint leaves, washed and chopped

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Instructions

1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
2. Wash, clean, and chop your veggies and place them on the sheet.
3. Whisk together the harissa seasoning, water, red wine vinegar, and avocado oil in a small bowl.
4. Pour the mixture over the raw veggies and toss several times with your hands until everything is well coated.
5. Place in the oven and bake for 35-40 minutes, until fork tender and slightly charred on the edges.
6. While the vegetables are roasting, drain, rinse, and dry a can of garbanzo beans. Season them with cumin and Himalayan sea salt and add the on top of the roasting veggies half way through.
7. To serve, divide the tray between two bowls and top with fresh mint and a tablespoon of tahini.
8. Store leftover in the fridge for 3-5 days.

Notes

*Recipe inspired by Jar of Lemons Harissa Veggie Bowl

• Prep Time: 20 mins
• Cook Time: 35 mins
• Category: One Pan
• Cuisine: Moroccan, Gluten Free, Grain Free, Meal Prep, Oil Free Option)

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