Mediterranean Chickpea and Sweet Potato Bowl

This vibrant Mediterranean-inspired bowl features roasted sweet potatoes, sautéed garlic spinach, and crunchy red peppers, topped with protein-rich chickpeas and a creamy dollop of Greek yogurt. The combination of flavors and textures makes it a wholesome and satisfying meal that's perfect for lunch or dinner, while being vegetarian and packed with nutrients.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 2 cups fresh spinach
• 3 cloves garlic, minced
• 1 cup cooked rice (brown or white)
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup Greek yogurt
• Fresh lemon juice (optional, for serving)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Roast in the oven for 25-30 minutes, or until tender and lightly caramelized.
3. In a skillet over medium heat, add the remaining olive oil and sauté the minced garlic until fragrant, about 1 minute.
4. Add the diced red bell pepper to the skillet and cook for another 3-4 minutes until softened.
5. Stir in the spinach and cook until wilted, about 2 minutes. Add the chickpeas to the skillet and warm through for another 2 minutes.
6. To serve, layer the cooked rice in bowls, top with the roasted sweet potatoes, garlic spinach mixture, and a generous dollop of Greek yogurt. Drizzle with fresh lemon juice if desired.