Sweet Potato and Harissa Chickpea Bowls with Avocado Greek Yogurt

Ingredients

• Sweet Potatoes

  • 2 large sweet potatoes, scrubbed clean and cubed
  • 2 garlic cloves, finely chopped
  • 3 tbsp (45 ml) olive oil
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
  • 2 tsp (10 ml) harissa

• Avocado Yogurt

  • 1 cup (250 ml) 2% plain Greek yogurt
  • 2 tbsp (30 ml) lemon juice
  • 1 very ripe avocado, peeled and pitted

• Kale Salad

  • 8 cups (240 g) kale leaves, thinly sliced
  • 2 tbsp (30 ml) olive oil

• Toppings

  • 1 cup (140 g) cherry tomatoes, halved
  • ½ cup (60 g) feta cheese, crumbled (optional)
  • ½ red onion, thinly sliced (see note)
  • 1 lemon, quartered (optional)