Sweet Potato & Chickpea Harvest Bowls

15 min prep~ 30 min cookServes 4 people


  • 14 oz sweet potato, cubed
  • 1/2 bottle (4.7 fl oz) Barker’s Harissa Honey Sauce & Marinade
  • 1 (15oz) can chickpeas, drained, rinsed and patted dry
  • 2 red onions, sliced into wedges
  • 4oz baby kale or baby spinach
  • 1 large red apple, thinly sliced
  • 3.5 oz feta cheese
  • 3 Tbsp toasted pecans
  • 2 Tbsp toasted pepitas
To Serve


  1. Preheat oven to 375ºF bake. Line two baking trays with baking paper.
  2. Toss the sweet potato with half of the Barker’s Harissa Honey Sauce & Marinade and arrange in a single layer on one of the trays. Bake for 10 minutes.
  3. Toss chickpeas and onions with remaining marinade. Place on second tray. Add to oven with sweet potato and bake for a further 20 minutes.
  4. Assemble bowls. Add kale/spinach, sweet potato, chickpeas and onions, Top with sliced apple, crumbled feta and toasted nuts and seeds.
  5. Add a dollop of yogurt and drizzle with a little extra Barker’s Harissa Honey Sauce & Marinade, to serve.