Spicy Chickpea and Sweet Potato Snack Bowls

Preheat the oven to 200°C (400°F).

Peel and dice the sweet potatoes.

Drain and rinse the chickpeas.

In a bowl, toss the sweet potatoes and chickpeas with olive oil, chili powder, cumin, salt, and pepper.

Spread the mixture evenly on a baking sheet.

Roast in the oven for 25-30 minutes, stirring halfway through.

Meanwhile, slice the avocado and set aside.

Once roasted, let the chickpea and sweet potato mixture cool slightly.

Divide the mixture into bowls and top with avocado slices.

Garnish with chopped cilantro and a squeeze of lime juice.