Sweet Potato Gyro Bowl

• 500 g Sweet potato
• 2 tbsp Extra virgin olive oil
• 1 ¼ tsp Fine sea salt
• 300 g Minced lamb
• 2 cloves Garlic
• 1 ½ tsp Ground cumin
• 1 ½ tsp Dried oregano
• 2 pieces Pita bread
• ½ large Cucumber
• 2 medium Tomato
• 1 small Red onion
• 200 g Greek yogurt
• 1 piece Lemon
• ½ tsp Black pepper

1. Heat the oven to 220°C (430°F). Peel the sweet potato and cut into bite-size chunks, then toss on a baking tray with 1 tbsp of the extra virgin olive oil and 0.75 tsp of the fine sea salt.
2. Roast the sweet potato for 25 to 30 minutes, turning once, until tender and browned at the edges. Meanwhile, slice the cucumber, dice the tomato, and thinly slice the red onion; put them in a bowl and set aside.
3. Warm a large frying pan over medium-high heat with the remaining 1 tbsp extra virgin olive oil. Add the minced lamb and cook for 6 to 8 minutes, breaking it up, until browned and cooked through.
4. Finely grate or crush the garlic into the pan, then stir in the ground cumin, dried oregano, remaining 0.5 tsp fine sea salt, and black pepper if using. Cook for 1 minute until fragrant, then take off the heat.
5. Warm the pita bread in the oven for 2 to 3 minutes, or in a dry pan for 30 to 60 seconds per side, until soft and pliable. Cut or tear into bite-size pieces.
6. Divide the roasted sweet potato, spiced lamb, salad vegetables, and pita between two bowls. Spoon over the Greek yogurt and finish with a generous squeeze of lemon.

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