Ingredients

• 500 g sweet potatoes
• seasonings: salt, pepper, 2 teaspoons each of ground cumin, herbes de Provence, sweet paprika, and 1/2 teaspoon chili
• 2 tablespoons olive oil
• 1 can or jar of cooked chickpeas (400 g)
• 100 g cherry tomatoes
• 50 g arugula

Sauce

• 1 tablespoon maple syrup
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice

Preparation

1. Preheat the oven to 200°C (with fan if possible).
2. Peel the sweet potatoes and dice them. Place in a bowl, add the seasonings and 1 tablespoon olive oil and mix everything.
3. Spread on a large baking sheet or a bigger ovenproof dish and place in the oven. Bake for 10 minutes.
4. Add the drained chickpeas, drizzle them with an additional tablespoon of olive oil, season with salt and pepper and mix with the sweet potatoes. Bake for another 10 minutes (or until the sweet potatoes are tender and start to brown).
5. Transfer the roasted vegetables to platters, add arugula and chopped cherry tomatoes. Season them with salt and pepper.
6. Mix the sauce ingredients with a bit of pepper and salt, and drizzle over the salad. Mix before eating.