These harissa roasted sweet potatoes are baked to perfection, served on homemade tofu ricotta, and topped with caramelized onions, green onions, and sesame seeds. They bring on the flavor and are so simple to make!
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Sometimes I’m in the mood for something kinda different for breakfast. Like yes, I do love toast and oats and everything in between, but…sweet potatoes. They really do make a wonderful meal almost entirely on their own. Especially when they’re well-seasoned and served with tofu ricotta – a source of plant-based protein that feels like a creamy delight.
These sweet potatoes highlight harissa. Harissa is a North African chili pepper paste, but to make these, I used harissa powder. I’m sure harissa paste could also work if that’s what you have! If you don’t have harissa at all, apparently sriracha is a good substitute!
What’s In This
These harissa roasted sweet potatoes are brushed with olive oil and seasoned with harissa, garlic powder, black pepper, and sea salt. Then they’re roasted for 20 minutes!
The tofu ricotta isn’t exactly like ricotta cheese, but it’s a tangy plant-based substitute that has plenty to bring to the table.
And the caramelized onions are just your classic caramelized onions, but done in olive oil! The longer you go, the more likely they are to turn crisp, so cook to your liking.
Harissa Sweet Potatoes with Tofu Ricotta and Caramelized Onions
Ingredients
Harissa Sweet Potatoes
- 1 large sweet potato or 1.5 medium sweet potatoes, cut in wedges
- 1 tsp harissa powder
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp sea salt
- 1.5 tbsp extra virgin olive oil
Tofu Ricotta
- 7 oz. firm tofu (½ a block)
- 1 garlic clove
- 1 tbsp nutritional yeast
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice (+ more to taste)
- 2 tbsp water *optional if you like it creamy
Caramelized Onions
- 1 red onion, thinly sliced
- 1 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 425 F. Cut the sweet potatoes into wedges that are about ¾ inch thick.
- Lay the sweet potatoes out on a baking sheet and toss with olive oil. Sprinkle on the harissa powder, garlic powder, black pepper, and sea salt. Toss again. Roast for 20 minutes.
- For the tofu ricotta, simply squeeze out the water as much as possible. Then blend with the other ingredients. Add water if you want it to be creamier.
- For the caramelized onions, heat a pan over medium-high heat. Once hot, add olive oil, followed by the onions. Stir frequently until the onions are caramelized to your liking.
For more recipes that highlight sweet potatoes, check out…
Masala Chickpea Stuffed Sweet Potatoes
The BEST Kale Salad (with Lemon Miso Tahini Dressing)
