Moroccan-Spiced Chickpea and Sweet Potato Bowls

Ingredients

• 2 cans chickpeas, drained and rinsed
• 3 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• 1/2 tsp salt
• 1 cup plain Greek yogurt
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 cup couscous
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 400°F. Toss the chickpeas and cubed sweet potatoes with the olive oil, cumin, coriander, cinnamon, paprika, and salt. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway, until sweet potatoes are tender.

2. 2

   In a small bowl, mix together the yogurt, lemon juice, and minced garlic. Season with a pinch of salt.