Ingredients:

  • 3 medium (approx. 8 oz / 225g each) sweet potatoes, scrubbed
  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 3 tbsp (45ml) extra virgin olive oil, divided
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1.5g) black pepper
  • 1 cup (150g) cherry tomatoes, quartered
  • 1/4 cup (15g) red onion, finely diced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 cup (120g) Greek yogurt
  • 1 clove (3g) garlic, minced
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15ml) water
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Prick the sweet potatoes several times with a fork to allow steam to escape.
  3. In a bowl, toss the drained and dried chickpeas with 1 tbsp (15ml) of olive oil, smoked paprika, oregano, salt, and pepper.
  4. Place the sweet potatoes on one side of the baking tray and spread the spiced chickpeas on the other side. Drizzle the sweet potatoes with the remaining oil from the roasted base allotment.
  5. Roast for 35–45 minutes until the potatoes are soft and the chickpeas are mahogany-colored and nutty.
  6. While the vegetables roast, whisk together the Greek yogurt, minced garlic, lemon juice, and water until smooth.
  7. In a separate bowl, toss the quartered cherry tomatoes, diced red onion, and chopped parsley with lemon juice and olive oil.
  8. Slice each baked potato down the center, fluff the interior with a fork, and fill with roasted chickpeas, the tomato-parsley salad, and a drizzle of the garlic-yogurt sauce.