Spiced Chickpea and Sweet Potato Bowls with Creamy Lemon 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 paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro
• For the dressing:
  • 1/4 cup lemon juice
  • 1/4 cup plain yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato and chickpeas with olive oil, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Spread in a single layer on a baking sheet.
2. Roast for 20-25 minutes, or until the sweet potatoes are tender and the chickpeas are golden brown.
3. While the vegetables are roasting, whisk together all dressing ingredients in a small bowl.
4. To assemble bowls, divide roasted vegetables among serving bowls. Top with cilantro and drizzle generously with lemon dressing.

Enjoy!