Bowl With Roasted Sweet Potatoes, Bulgur, Harissa, Chickpeas And Tomatoes

Prepare the ingredients and oven. Prepare all the ingredients and preheat the oven to 200 C 🥔✨

Cut the sweet potatoes. Wash the sweet potatoes and cut them into larger cubes.

Prepare the sweet potatoes for baking. Spread the sweet potatoes on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.

Prepare the chickpeas and tomatoes and bake. Place the chickpeas mixed with cherry tomatoes, minced garlic, olive oil, salt, and pepper on the other half of the baking sheet and bake together with the sweet potatoes for about 20 minutes until golden brown.

Chop the parsley. Optionally rinse the parsley and chop it finely.

Prepare the yogurt dip. In a bowl, mix the yogurt with the ajvar, season with salt and pepper, and add lemon juice to taste.

Cook the bulgur. Cook the bulgur in water in a 1:2 ratio over medium heat for about 10 minutes, until softened.

Season the bulgur. After cooking, season the bulgur with salt and pepper and optionally stir in the chopped parsley and onion.

Serve the bowl. Place the bulgur in a bowl, add the roasted sweet potatoes, chickpeas with tomatoes, and yogurt dip, and serve 🥗✨