Ingredients: 

• 1 can (400 g) chickpeas, drained and rinsed
• 1 medium sweet potato, cubed
• 1 red bell pepper, chopped
• 1 large onion, sliced
• 2 tbsp (OsoNri) spice blend
• 2 tbsp olive oil
• 1 cup baby spinach
• Optional: A light sprinkle of smoky mix
• Lemon wedges for drizzling

Instructions:

1. Preheat Oven: Heat oven to 200°C (400°F).
2. Roast: Toss sweet potato, bell pepper, and onion with olive oil, (OsoNri) blend, and optional smoky mix. Roast on a baking sheet for 25 minutes.
3. Assemble Bowl: In a bowl, combine roasted vegetables with chickpeas and fresh baby spinach.
4. Finish: Drizzle with lemon juice and serve.