2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
½ cup canned chickpeas, rinsed and drained
1 teaspoon paprika
1 cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%
½ carrot, peeled and julienned
¼ cup pumpkin seeds
¼ cup pomegranate seeds
1 jalapeño, thinly sliced
Salt and pepper to taste
- Bring a medium pot of salted water to a boil. Add sweet potato and cook for 20 minutes or until sweet potato is tender. Drain and mash with a potato masher. Add 2 tablespoons of water, salt and pepper to taste, and mix well.
- In a medium size pan, add olive oil, chickpeas, paprika, salt and pepper to taste. Sauté on medium-high heat until lightly toasted.
- To assemble the bowls, top the Greek yogurt with the ingredients and serve immediately.