Ingredients:

  • 3 medium sweet potatoes (approx. 1.5 lbs / 680g)
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 (15 oz / 425g) can chickpeas, drained and patted dry
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 cup (120g) Greek yogurt (plain, full fat)
  • 1 tbsp fresh lemon juice
  • 1 clove (3g) garlic, minced
  • 1 tbsp fresh dill, chopped
  • 1 tsp olive oil
  • 1 cup (150g) cherry tomatoes, quartered
  • 1/4 cup (30g) red onion, finely diced
  • 1/4 cup (30g) English cucumber, diced
  • 1/4 cup (30g) feta cheese, crumbled
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Scrub the sweet potatoes clean. Pierce the skins 4-5 times with a fork. Rub the skins with 1 tablespoon of olive oil and season with salt and pepper.
  3. In a bowl, toss drained chickpeas with olive oil, paprika, cumin, garlic powder, and salt until evenly coated.
  4. Place potatoes on one side of the pan and spread chickpeas on the other. Bake for 40-45 minutes until the potatoes are tender and chickpeas are golden-brown.
  5. While potatoes bake, whisk together the Greek yogurt, 1 tablespoon lemon juice, minced garlic, chopped dill, and olive oil in a small bowl.
  6. Combine the quartered cherry tomatoes, diced red onion, diced cucumber, and chopped parsley with the remaining 1 tablespoon of lemon juice.
  7. Slice the baked sweet potatoes open lengthwise and fluff the interior. Fill each potato with the garlic-yogurt sauce.
  8. Top the yogurt with the tomato-cucumber salad, crumbled feta, and the roasted crispy chickpeas.