Harissa Roasted Sweet Potato Rounds with Arugula, Honey and Feta

This nutritious, colorful recipe is an inspired new addition to your weeknight meal-planning puzzle. The earthy sweetness of sweet potatoes is balanced with a bold seasoning blend, the kick of spicy harissa and the peppery bit of fresh arugula. A homemade honey vinaigrette and a feta-and-chives garnish unify the ingredients into a lovely vegetarian main or hearty side dish.

For sweet potatoes:

2 medium sweet potatoes

1 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

Salt and pepper to taste

1 - 2 tablespoons harissa paste

For vinaigrette:

3 tablespoons olive oil

2 tablespoons honey

2 tablespoons apple cider vinegar

Kosher salt and fresh ground pepper, to taste

For serving:

2 - 3 cups arugula

1/3 cup crumbled feta cheese

Fresh snipped chives, to taste

Preheat oven to 425°F. Wash sweet potatoes and pat dry. Slice potatoes into ⅓-inch thick round slices.

Drizzle 1 tablespoon olive oil on the Platter Lid of Le Creuset 5 qt. Round Multifunction Dish. Add sweet potato rounds and turn to evenly coat in oil. Sprinkle with garlic powder, paprika, cayenne, salt and pepper. Turn potatoes again to evenly coat in seasonings. Bake for 20 minutes. Flip the potatoes over and bake for another 15 - 20 minutes, until potatoes are golden and crispy. Brush roasted sweet potato rounds with harissa paste. 

Meanwhile, in small bowl, whisk together vinaigrette ingredients. Place arugula in the bottom of Le Creuset 5 Qt. Round Multifunction Dish. Arrange roasted sweet potatoes on bed of arugula. Drizzle with honey vinaigrette and crumble feta cheese over top. Finish with fresh chives.