Roast the sweet potatoes

• Toss the sweet potato cubes with olive oil, salt, garlic powder, black pepper, paprika, onion powder and cinnamon.
• Spread on a baking tray and roast at 200 °C until tender and golden.

Marinate the chicken

• Mix the chicken with Greek yogurt, minced garlic, black pepper, paprika, onion powder and cumin.
• Let it marinate while the sweet potatoes roast.

Cook the chicken

• Heat a little olive oil in a frying pan.
• Cook the chicken over medium-high heat until golden and cooked through.

Make the salad

• Combine the cucumber, red onion, cherry tomatoes, dill and parsley in a bowl.
• Dress with red wine vinegar, olive oil, lemon juice, salt, black pepper and garlic powder.
• Crumble over the feta cheese.

Make the tzatziki sauce

• Grate the cucumber and squeeze out excess water.
• Mix with Greek yogurt, dill, lemon juice, minced garlic, salt and red wine vinegar.

Assemble the bowls

• Add the roasted sweet potatoes, chicken and salad to bowls.
• Spoon over the tzatziki sauce and add hummus.