Roasted sweet potato with crispy chickpeas

Preheat the oven to 180 degrees and cut the sweet potato in half.

In a bowl, mix the chickpeas with the paprika, garlic and oil and place in the oven with the sweet potato for 40 minutes or until the sweet potato is roasted (depending on the size).

Meanwhile, dice the avocado and set aside. In a bowl, mix the soy yogurt with garlic powder, salt and oil.

When the sweet potato is roasted, place on a plate, put the chickpeas and avocado on top and cover with the yogurt sauce. You can accompany it with a salad, in this case kale and plum.