Sweet Potato and Harissa Chickpea Bowls with Avocado Greek Yogurt | RICARDO

Ingredients

• 2 large sweet potatoes, scrubbed clean and cubed
• 2 garlic cloves, finely chopped
• 3 tbsp (45 ml) olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• 2 tsp (10 ml) harissa
• 1 cup (250 ml) 2% plain Greek yogurt
• 2 tbsp (30 ml) lemon juice
• 1 very ripe avocado, peeled and pitted
• 8 cups (240 g) kale leaves, thinly sliced
• 2 tbsp (30 ml) olive oil
• 1 cup (140 g) cherry tomatoes, halved
• ½ cup (60 g) feta cheese, crumbled (optional)
• ½ red onion, thinly sliced (see note)
• 1 lemon, quartered (optional)