Easy Buddha Bowls With Roasted Sweet Potato & Zucchini

INGREDIENTS

1 15 ounce can

(425 g) can of chickpeas (rinsed and drained)

large sweet potato ( cut into wedges)

medium zucchini (cut into 1/2 inch thick slices)

1 1/2 cups

raw spinach or kale

1 clove

garlic (minced)

1 tbsp

cumin ((divided))

2 tsp

paprika ((divided))

1/2 tsp

cayenne ((optional))

salt and pepper

olive oil

coconut oil (or an oil of your choice)