Ingredients:

  • 4 medium sweet potatoes (approx. 2 lbs / 900g)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 cup Greek yogurt (plain, full-fat)
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tbsp fresh dill, chopped
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, pitted and halved
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup English cucumber, finely diced

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub the sweet potatoes clean and prick each one 5-6 times with a fork.
  2. Rub the sweet potato skins with 1 tbsp of olive oil and a pinch of salt. Place directly on a baking sheet and roast for 35-45 minutes until skins are mahogany-colored and interiors are soft.
  3. While potatoes roast, toss drained and rinsed chickpeas with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, and salt. Spread on a parchment-lined tray and roast for 20-25 minutes, shaking halfway through, until crisp.
  4. In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and fresh dill until smooth.
  5. Slice each baked sweet potato down the center and fill with roasted chickpeas, a drizzle of yogurt sauce, crumbled feta, halved Kalamata olives, diced cucumber, and chopped parsley.