Ingredients

Scale

1 sweet potato
1 ½ teaspoons olive oil, divided
Salt
⅓ cup chickpeas, drained and rinsed
1 teaspoons spice blend (any kind you like!)
3 tablespoons yogurt (greek or plain will work)
½ teaspoon harissa paste

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Instructions

Preheat oven to 400.
Slice sweet potato in half, and rub all over with 1 teaspoon olive oil. Sprinkle liberally with salt. Place on a parchment-lined baking sheet cut side down and bake for 20 minutes.
Meanwhile, mix chickpeas with the remaining oil, your spices of choice and a sprinkle of salt. After 20 minutes, remove pan from oven. Nudge sweet potatoes over and arrange chickpeas on pan in one layer. Bake for an additional 15-20 minutes, until sweet potato is super soft and chickpeas are crisp.
Mix yogurt with harissa paste, a sprinkle of salt and a squeeze of lemon juice (if you’d like). Set aside.
Using a small fork, carefully mash the inside of the sweet potato halves in the skins. Add a little of the yogurt and mix to combine. Add a smear more yogurt, and top with chickpeas. Eat immediately.

Notes

The roasted sweet potatoes and yogurt can be made in advance if you'd like to meal prep this a bit. The only component that must be made day-of are the chickpeas so that they stay crispy.
The crispy chickpeas are DELICIOUS on their own, so feel free to roast up a whole can and save the rest of snacking or for adding to salads, wraps, etc. (again, they will start to soften after a little while but they'll still be yum).

Prep Time: 10 minutes
Cook Time: 40 minutes