Spiced Chickpea and Sweet Potato Bowls with Creamy Coconut Dressing

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 1/2 cup full-fat coconut milk
• 2 tablespoons lime juice
• 1 tablespoon chopped cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, paprika, cayenne pepper (if using), 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, heat a skillet over medium heat. Add the chickpeas and cook, stirring occasionally, for 5-7 minutes, or until lightly toasted and crispy. Season with salt and black pepper to taste.
3. To make the dressing, whisk together coconut milk, lime juice, and cilantro in a small bowl.
4. Divide roasted sweet potatoes and spiced chickpeas between bowls. Drizzle with creamy coconut dressing and enjoy!