NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

0.5 cup canned chickpeas

0 tbsp olive oil

0.5 tsp sea salt

0.5 tsp smoked paprika

0.5 tsp garlic powder

1 cup non-fat Greek yogurt

1 tbsp lemon juice

0.5 tbsp hemp seeds

1 cup fresh baby spinach

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into half-inch pieces, then drain and rinse the chickpeas, patting them very dry with a towel.

• 3

  In a large mixing bowl, toss the sweet potato cubes and chickpeas with olive oil, sea salt, smoked paprika, and garlic powder until evenly coated.

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 25 to 30 minutes, tossing halfway through, until the potatoes are tender and the chickpeas are crunchy.

• 5

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, and black pepper in a small bowl to create a smooth, zesty dressing.

• 6

  Place the fresh baby spinach in a serving bowl, top with the warm roasted sweet potato and chickpea mixture, and finish with a generous drizzle of the yogurt sauce and a sprinkle of hemp seeds.