1Preheat oven to 400°F (200°C). In a large bowl, combine diced sweet potatoes, chickpeas, 2 tablespoons olive oil, harissa paste, cumin, smoked paprika, salt, and pepper. Toss until everything is well coated.

2Spread the mixture in a single layer on a large baking sheet. Roast for 25-30 minutes, tossing halfway through, until sweet potatoes are tender and slightly caramelized, and chickpeas are lightly crispy.

3While the vegetables are roasting, prepare the tahini-yogurt sauce. In a small bowl, whisk together Greek yogurt, tahini, lemon juice, minced garlic, and the remaining 1 tablespoon of olive oil. If the sauce is too thick, add a splash of water until it reaches a desired drizzling consistency.

4To assemble, divide the cooked brown rice or quinoa among four serving bowls. Top each with an even portion of the roasted harissa sweet potatoes and chickpeas.

5Generously drizzle the tahini-yogurt sauce over each bowl. Garnish with fresh chopped cilantro, toasted slivered almonds, pomegranate seeds, and thinly sliced red onion. Serve warm.