Ingredients:

  • 2 lbs sweet potatoes, cubed into 1-inch pieces
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • 1 clove garlic, minced
  • 1 tbsp water
  • 1/4 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp red onion, finely diced
  • 1 tbsp toasted pine nuts

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the 2 lbs of cubed sweet potatoes and 1 can of drained and patted dry chickpeas with 3 tbsp extra virgin olive oil, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Spread the seasoned mixture in a single layer on the prepared baking sheet.
  4. Roast for 25–30 minutes, tossing the mixture halfway through, until the potatoes develop mahogany-colored edges and the chickpeas are golden-brown and crisp.
  5. While the vegetables roast, whisk together 1/2 cup Greek yogurt, 1 tbsp lemon juice, 1 tsp maple syrup, and 1 minced garlic clove in a small bowl.
  6. Stir 1 tbsp water into the yogurt mixture one teaspoon at a time until the dressing reaches a velvety, pourable consistency.
  7. Divide the hot roasted vegetables into 4 bowls.
  8. Drizzle each bowl with the yogurt sauce and garnish with 1/4 cup crumbled feta, 1/4 cup chopped parsley, 2 tbsp diced red onion, and 1 tbsp toasted pine nuts.