2 sweet potatoes, halved
1 can chickpeas, drained, rinsed, and patted dry
1 small head of cauliflower, cut into very small florets
1 1/2 teaspoons cumin
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
pinch of cayenne
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper and place sweet potatoes on baking sheet. Brush olive oil on sweet potatoes and season with salt and pepper.
Arrange sweet potatoes cut-side down and roast in the oven until tender, about 30-40 minutes.
On a sheet pan, combine chickpeas, cauliflower, 1-1 1/2 tablespoons olive oil, 1/2 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon turmeric, 1/2 teaspoon salt, pinch of cayenne, and pepper. Toss well. Place half of a lemon on the sheet pan.
Roast chickpeas in the oven for 20 minutes. Squeeze roasted lemon over the chickpeas and toss well.
Use a fork to mash the sweet potato flesh and scoop some of the flesh into a bowl to enjoy later. Spoon some of the roasted chickpea-cauliflower mixture into the sweet potato.
Serve with lemon tahini and herb salad.