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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce.
Dice sweet potato into ½-inch pieces. (TIP: Peel if desired.) Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and cut onion into ½-inchu0002thick wedges.
Toss sweet potato, bell pepper, and onion on a baking sheet with a drizzle of oil, 1 tsp harissa powder (2 tsp for 4), and a pinch of salt and pepper. TIP: If you prefer a milder flavor, use less harissa powder.
Roast on top rack until veggies are tender, 22-25 minutes. (You’ll add more to the sheet after 10 minutes.)