HeartSong Retreat Recipes: Spiced Sweet Potato, Mange Tout & Crispy Tofu Bowl with Harissa & Ras el Hanout served with Lime Yoghurt

Spiced Sweet Potato, Mange Tout & Crispy Tofu Bowl with Harissa & Ras el Hanout served with Lime Yoghurt

There’s a bit of a heatwave at the moment here in sunny Normandy, so quick and simple seasonal recipes are definitely the way to go. This dish is packed with mange tout and fresh greens straight from the garden — a new favourite here in the HeartSong Retreat kitchen. It’s easy to swap in any other fresh, seasonal greens too, making it a perfect recipe for our retreats when we can cook with whatever’s at its best.

If you’re after a quick vegetarian dinner that’s full of warming flavour but light on washing up, this One-Pan Spiced Sweet Potato, Mange Tout & Crispy Tofu Bowl with Harissa & Ras el Hanout served with Lime Yoghurt is ideal. Sweet potatoes are gently sautéed with Ras el Hanout, cumin seeds and a drizzle of honey, then tossed with fresh mange tout and greens for crunch. The tofu is crumbled, tossed in cornflour, harissa and more Ras el Hanout, then pan-fried until crisp and golden. A dollop of fresh lime and mint yoghurt on the side brings everything together beautifully.

Ras el Hanout and harissa are the stars of this dish. Ras el Hanout - which means “head of the shop” in Arabic - is a fragrant North African spice mix traditionally made with the very best spices a merchant has on offer. It often includes cinnamon, coriander, cumin, paprika and cardamom, adding deep, warming layers of flavour that make simple vegetables taste special.

Harissa is a bold chilli paste used across Tunisia and Morocco. Made with dried chillies, garlic, olive oil, spices and sometimes a touch of lemon, it brings smoky heat and a little tang that cuts through the sweetness of the sweet potatoes and the mild tofu. Together, these North African staples turn a simple one-pan meal into a warming, aromatic midweek dinner that’s healthy and satisfying.

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Ingredients

serves 2-3 people

• 2 medium sweet potatoes, peeled and diced small

• 1 block (approx. 250g) firm tofu, pressed and crumbled into rough pieces

• 2 handfuls mange tout, trimmed

• 2 handfuls greens (kale, spinach or chard), roughly chopped

• 2 tbsp cornflour

• 2 tbsp harissa paste (divided: half for sweet potatoes, half for tofu)

• 1–2 tsp Ras el Hanout (divided: half for sweet potatoes, half for tofu)

• 1 tsp whole cumin seeds

• 2 tsp runny honey

• 2 tbsp olive oil (or neutral oil)

• 2 cloves garlic, finely chopped

• Salt and black pepper

For the lime yoghurt:

• ½ cup plain Greek yoghurt

• Zest and juice of 1 lime

• Small handful fresh coriander or mint, finely chopped

• Salt and black pepper

To serve (optional):

• Warm couscous, rice or flatbread

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Method

1. Make the lime yoghurt:
   In a small bowl, mix the yoghurt with lime zest, lime juice, chopped herbs, salt and pepper. Taste and adjust to your liking. Set aside in the fridge while you cook.

2. Season and coat the tofu:
   In a bowl, toss the crumbled tofu with the cornflour, half the harissa paste, half the Ras el Hanout, and a good pinch of salt and pepper. Gently mix until the tofu is well coated in the spiced cornflour.

3. Cook the sweet potatoes:
   Heat half the oil in a large non-stick frying pan over medium heat. Add the diced sweet potatoes with a pinch of salt. Cook for about 8–10 minutes, stirring regularly, until they start to soften and take on a little colour.

4. Add spices and honey:
   Add the remaining harissa paste, remaining Ras el Hanout, cumin seeds and honey to the sweet potatoes. Stir well to coat and cook for another 2–3 minutes so the spices become fragrant.

5. Fry the crumbled tofu:
   Push the sweet potatoes to one side of the pan. Add the remaining oil to the empty side, then add the coated crumbled tofu. Spread it out in an even layer. Let it cook undisturbed for 2–3 minutes so it can crisp up, then gently stir and cook for another few minutes until golden and crispy in places.

6. Add greens and mange tout:
   Add the chopped garlic, greens and mange tout to the pan. Toss everything together and cook for a final 2–3 minutes until the greens are wilted and the mange tout are bright green but still crisp.

7. Serve:
   Spoon into bowls with warm couscous, rice or flatbread if you like. Top with the fresh lime yoghurt and scatter over a few extra herbs if you fancy.

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Cooking Tips

• Crumbling the tofu means more crispy edges and loads of flavour.

• Cornflour helps the tofu fry up extra crunchy in the pan.

• Dice sweet potatoes quite small so they cook through quickly.

• Mange tout are best added right at the end so they stay crisp and vibrant.

• The lime yoghurt balances the warming spices perfectly.

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Why You’ll Love This One-Pan Dinner

This easy vegetarian recipe brings a taste of North Africa to your weeknight table. It’s healthy, satisfying and full of warming spice from Ras el Hanout and harissa, yet still quick and fuss-free with just one frying pan to wash up. It’s brilliant on its own or served with couscous, rice or warm flatbread to mop up every last bit of that spiced goodness. Bon Appetit! 

About HeartSong Normandie

Join us at HeartSong Normandie in France for retreats and workshops rooted in singing, meditation, reiki, and holistic well-being. We offer welcoming, supportive spaces where you can reconnect with yourself and others through your voice, creativity, and shared experience. 

"...a fabulous week. I had a wonderful time, as fun as it was relaxing (and they don't always go together) and have come back invigorated by the company, singing, sea air and outrageously good food. You're a great team with the gift of bringing people together and conjuring up something very special."

Explore our upcoming retreats and events here - we’d love to welcome you. 

Ema and Peter 

HeartSong Normandie

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