Moroccan Spiced Sweet Potato Bowl

• 500 g Sweet potato, firm, unblemished
• 2 tbsp Extra virgin olive oil
• 1 ½ tsp Ground cumin
• 1 ½ tsp Sweet paprika
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 150 g Couscous
• 200 ml Water
• 400 g Canned chickpeas
• 1 medium Lemon, juicy
• 15 g Fresh coriander, fresh and bright
• 150 g Greek yogurt

1. Heat the oven to 220°C (430°F). Peel the sweet potato and cut into 2 cm chunks.
2. Tip the sweet potato onto a baking tray and toss with the olive oil, ground cumin, sweet paprika, fine sea salt and black pepper. Roast for 25 to 30 minutes, turning once, until tender and browned at the edges.
3. Meanwhile, put the couscous in a mixing bowl. Bring the water to the boil, pour it over the couscous, cover the bowl and leave for 5 minutes, then fluff with a fork.
4. Drain and rinse the chickpeas, then warm them in a saucepan over a low heat for 2 to 3 minutes. Finely chop the fresh coriander and squeeze the lemon.
5. Stir the chickpeas, most of the coriander and half the lemon juice through the couscous. Taste and add a pinch more fine sea salt and black pepper if needed.
6. In a small bowl, whisk the greek yogurt with the remaining lemon juice until smooth and spoonable. Divide the couscous mixture between bowls, top with the roasted sweet potato, and finish with the yoghurt and the remaining coriander.

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