Roast Sweet Potato and Chickpea Bowls

Ingredients

• 700 gram sweet potato, peeled and cubed
• 1 tin chickpeas, drained and rinsed
• 2 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 4 cup baby spinach
• 1/2 cup greek yoghurt
• 1/2 piece lemon, juiced
• 1 pinch salt and pepper

Instructions

1. 1Heat the oven to 210°C and line a large baking tray with baking paper.
2. 2Pat the chickpeas dry with paper towel.
3. 3Toss the sweet potato and chickpeas with the oil, paprika, cumin, salt and pepper on the tray.
4. 4Roast for 30 minutes, tossing halfway, until the sweet potato is golden and the chickpeas are crisp.
5. 5Stir the yoghurt and lemon juice together with a pinch of salt.
6. 6Divide the spinach between 4 bowls, top with the roasted mix and drizzle with lemon yoghurt.