Sweet Potato and Harissa Chickpea Bowls with Avocado Greek Yogurt

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 425°F (220°C).

2. 2

   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.

3. 3

   In a bowl, combine the chickpeas with the harissa and remaining oil. Season with salt and pepper.

4. 4

   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.