Sweet Potato and Harissa Chickpea Bowls with Avocado Greek Yogurt
Sweet Potato and Harissa Chickpea Bowls with Avocado Greek Yogurt
Ingredients
- 2 large sweet potatoes, scrubbed clean and cubed
- 2 garlic cloves, finely chopped
- 3 tbsp (45 ml) olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 2 tsp (10 ml) harissa
- 1 cup (250 ml) 2% plain Greek yogurt
- 2 tbsp (30 ml) lemon juice
- 1 very ripe avocado, peeled and pitted
- 8 cups (240 g) kale leaves, thinly sliced
- 2 tbsp (30 ml) olive oil
- 1 cup (140 g) cherry tomatoes, halved
- ½ cup (60 g) feta cheese, crumbled (optional)
- ½ red onion, thinly sliced (see note)
- 1 lemon, quartered (optional)
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or silicone-lined baking sheet, toss the sweet potatoes with the garlic, 2 tbsp (30 ml) of the oil and the spices. Bake for 20 minutes or until tender.
- In a bowl, combine the chickpeas with the harissa and remaining oil. Season with salt and pepper.
- Move the potatoes over to one half of the baking sheet. Place the chickpeas on the other half of the baking sheet. Bake for 5 minutes.
Sweet Potato and Harissa Chickpea Bowls with Avocado Greek Yogurt