Name: Roasted Harissa Chickpea & Sweet Potato Breakfast Bowl with Tahini‑Date Drizzle
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: North African / Middle Eastern fusion
Ingredients: 400 g Sweet potato, peeled and cubed; 240 g Cooked or canned chickpeas, drained and rinsed; 2 tbsp Olive oil; 2 tsp Harissa paste; 1/2 tsp Smoked paprika; 1/2 tsp Ground cumin; 60 g Kale, stems removed and roughly chopped; 2 small cloves Garlic, minced; 2 tbsp Lemon juice; 2 tbsp Tahini; 2 whole Medjool dates, pitted; 2 tbsp Warm water (to loosen drizzle); 40 g Pomegranate arils; 1 tsp Toasted sesame seeds; 2 tbsp Fresh cilantro or parsley, chopped

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