Spiced Sweet Potato & Chickpea Bowls with Avocado Cilantro Crema

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• For the Avocado Cilantro Crema:
  • 1 ripe avocado, mashed
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon water
  • Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the sweet potato 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, add the chickpeas to a bowl and toss with a drizzle of olive oil, salt, and pepper. Spread them in a single layer on a separate baking sheet and roast alongside the sweet potatoes for the last 10-15 minutes of cooking time.
3. To make the avocado cilantro crema: Combine the mashed avocado, cilantro, lime juice, water, salt, and pepper in a small bowl and whisk until smooth. Adjust consistency with more water if needed.
4. Assemble the bowls by dividing the roasted sweet potatoes and chickpeas among serving dishes. Top with generous dollops of the avocado cilantro crema. Serve immediately.