Rice or grains for serving, seasoned with a drizzle of olive oil, a squeeze of lime juice if you like, salt & pepper
Whisk all ingredients for the dressing together or shake up in a jar with a lid and set aside.
Preheat oven to 425
Toss sweet potatoes with 2 TBS extra virgin olive oil, salt, and pepper. Spread out on a baking sheet and roast in oven for 15 minutes.
After sweet potatoes have been in for 15 minutes, remove the pan from the oven and add the chickpeas and red onion to the pan. Drizzle with 2 TBS of extra virgin olive oil and 2 TBS of your harissa spice blend or paste. Toss around a bit on the pan with the sweet potatoes and spread everything out so they’re not all crowding each other.
Return the pan to the oven and roast for another 20 minutes, stirring halfway through to help things get crispy and brown.
Remove pan from oven, transfer the roasty-toasty veggies to a large bowl, and add half the peanuts. Shake/whisk up your dressing again and pour it over the veggies; toss to combine. Serve over rice or grains. Top with the remaining peanuts. Enjoy!