2large sweet potatoespeeled and cubed (approximately 4-5 cups)
For the chickpeas
For the rice bowls
Preheat the oven to 200°C/390°F.
Peel and cube the sweet potatoes then place in a mixing bowl. Add the oil and spices then toss to coat the sweet potatoes.
Transfer to a greased sheet pan and place in a preheated oven. Bake for 30-45 minutes or until the sweet potatoes are cooked and starting to caramelize.
Season the chickpeas with salt, pepper and paprika and drizzle with olive oil.
Place in the oven and roast for 20-25 minutes until crisp and golden.
Cook the rice (with turmeric, if preferred) according to package instructions. For jasmine rice, I combine the rice and boiling water (1 part rice for 2 parts water) in a saucepan set over medium-high heat. Bring to a boil and cook until the water has been absorbed then turn the heat down, cover with a lid and allow to steam for 10 minutes then fluff with a fork and serve.
To assemble the rice bowl, Add the rice to a bowl and top with the roasted sweet potatoes and chickpeas. Add sliced cucumber and red onion and a generous dollop of yogurt. Drizzle over lemon juice and top with chillies and coriander/cilantro. Serve immediately.