Sweet Potato & Chickpea Bowl

• 500 g sweet potato, cubed
• 240 g chickpeas, drained
• 100 g baby spinach
• 150 g Greek yogurt
• 2 tsp smoked paprika
• 2 tbsp olive oil

Directions

1. 1Toss the sweet potato and chickpeas in oil and paprika.
2. 2Roast at 220°C for 25 minutes until the edges caramelise.
3. 3Wilt the spinach in the residual heat of the tray.
4. 4Spoon over thinned yogurt and season generously.