Spiced Chickpea & Sweet Potato Bowls with Citrus-Tahini Dressing

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• For the Citrus-Tahini Dressing:
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon orange juice
  • 1 tablespoon water
  • 1 clove garlic, minced
  • Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, paprika, cayenne pepper, salt, and black pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned.
2. While the sweet potatoes are roasting, prepare the dressing. In a small bowl, whisk together tahini, lemon juice, orange juice, water, garlic, and salt. Set aside.
3. In a separate bowl, toss chickpeas with remaining olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-15 minutes, or until lightly crispy.
4. To assemble the bowls, divide roasted sweet potatoes and chickpeas between two serving bowls. Drizzle generously with citrus-tahini dressing.