Loaded Sweetpotato with Maple Chickpeas and Herby Yoghurt

ingredients:

• 2 medium sweetpotatoes
• 1 can chickpeas, drained and rinsed
• 3 tbsp pure Canadian maple syrup
• 1 tbsp olive oil
• 2 tsp smoked paprika
• 2 tsp cumin
• Salt
• Pepper

For the herby yoghurt:

• 3/4 cup Greek yoghurt
• 1/2 juice of fresh lemon
• Parsley, finely chopped
• Salt
• Pepper

To garnish:

• Lemon zest
• Parsley, finely chopped

To make the sweetpotato:

1. Preheat oven to 200°C.
2. Slice sweet potatoes in half lengthways and place onto a lined tray. Drizzle with olive oil and season with salt and pepper.
3. Roast for 40-45 minutes until soft and caramelised. 

To make the maple chickpeas:

1. Toss chickpeas with pure Canadian maple syrup, olive oil, smoked paprika, cumin, salt and pepper.
2. Spread onto a tray and roast for 20minutes, stirring halfway, until golden and slightly crispy.

To make the herby yoghurt:

1. Mix Greek yoghurt, lemon juice, parsley, salt and pepper together.

To assemble:

1. Spoon yoghurt over the roasted sweet potatoes and top with the maple chickpeas.
2. Sprinkle with lemon zest and extra herbs.