Moroccan Chickpea and Quinoa Grain Bowl with Yoghurt Dressing

• 1 large Sweet potato, firm, unblemished
• 2 tbsp Extra virgin olive oil
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 1 ½ tsp Ground cumin
• 120 g Quinoa
• 400 g Canned chickpeas
• 150 g Yogurt
• 1 medium Lemon, juicy
• ½ Cucumber
• 10 g Fresh mint, leaves only

1. Heat the oven to 220°C (430°F). Peel the sweet potato and cut into 2 cm cubes, then toss on a baking tray with 1 tbsp olive oil, 0.5 tsp salt and 0.25 tsp pepper.
2. Roast for 20 to 25 minutes, turning once, until tender and browned at the edges. While it roasts, rinse the quinoa well in a colander under cold water.
3. Cook the quinoa in a saucepan with 240 ml water and 0.25 tsp salt. Bring to the boil, cover, then simmer for 12 to 15 minutes until the water is absorbed; take off the heat and stand, covered, for 5 minutes.
4. Drain and rinse the chickpeas, then pat dry. Toss with the remaining 1 tbsp olive oil, the cumin, and the remaining 0.5 tsp salt and 0.25 tsp pepper, then spread on the tray beside the sweet potato for the last 10 minutes of roasting until hot and lightly crisped.
5. Make the dressing: in a bowl, whisk the yoghurt with the juice of the lemon and a pinch of salt until smooth and pourable. If it feels too thick, whisk in 1 to 2 tsp water from the tap until it loosens slightly.
6. Cut the cucumber into bite-sized pieces and finely chop the mint leaves. Fluff the quinoa with a fork, then divide between bowls and top with the sweet potato, chickpeas, cucumber and mint.
7. Spoon over the lemony yoghurt dressing and finish with a final grind of pepper. Serve warm or at room temperature.

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