Moroccan-Spiced Roasted Chickpea and Sweet Potato Bowl

Name: Moroccan-Spiced Roasted Chickpea and Sweet Potato Bowl
Total time: 55 min
Ingredients: 400 g sweet potatoes, peeled and diced into 2 cm cubes; 1 can (400 g) chickpeas, drained and rinsed; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp smoked paprika; 1/4 tsp ground cinnamon; 1/4 tsp ground turmeric; 1/4 tsp cayenne pepper; 1/2 tsp sea salt; 150 g couscous; 180 ml vegetable broth; 30 g preserved lemon rind, finely chopped; 30 g fresh cilantro, roughly chopped; 50 g tahini; 2 tbsp fresh lemon juice; 1 garlic clove, minced; 60 ml water; Freshly ground black pepper, to taste

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This vegan bowl features Moroccan-spiced roasted chickpeas and sweet potatoes with couscous and a tangy cilantro-tahini drizzle for warming, balanced flavor.

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