Roasted Sweet Potato and Chickpea Bowl

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, chopped
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• Lemon-tahini dressing: 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp water, 1 tsp maple syrup, pinch of salt

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
3. While sweet potatoes roast, drain and rinse chickpeas. In a large bowl, combine chickpeas, red bell pepper, cucumber, red onion, and parsley.
4. Once sweet potatoes are done, let cool slightly, then add to the bowl with vegetables and chickpeas.
5. Whisk together dressing ingredients until smooth. Pour over the bowl and toss gently to combine.
6. Top with crumbled feta cheese if using. Serve warm or at room temperature.