RICOTTA & PARMESAN SWEET POTATOES WITH LEMON-GARLIC CHICKPEAS!

1. Preheat the oven to 425°F (220°C). 
2. Drizzle olive oil on the bottom of a sheet pan, season with salt and pepper, and place the sweet potatoes face down. Drizzle the tops with olive oil and season with salt. Place in the oven for about 20-22 minutes. After 20 minutes, remove the sweet potatoes from the oven, flip them over, and return to the oven for another 15 minutes. 
3. While the sweet potatoes roast, prep the chickpeas. Add the chickpeas to a medium bowl, then add 1 tbsp olive oil, minced garlic, lemon zest, oregano, 0.5 tsp salt, and 0.25 tsp pepper. Toss to coat. Place them on a second lined sheet pan and place in the oven for 13-15 minutes, tossing halfway. 
4. While the chickpeas roast, make the ricotta mixture. Add the ricotta, 0.25 cup parmesan, Greek yogurt, lemon juice, 0.25 tsp salt, and a pinch of pepper to a small bowl. Mix to combine. Set aside.
5. Remove the chickpeas from the oven, then add the fresh basil, 2 tbsp parsley, and 2 tbsp parmesan cheese. Toss to combine and place back in the oven for 5 minutes. The cheese will begin to crisp.
6. Place the sweet potatoes on a plate, top each with a little fresh parsley, then a spoonful of the chickpeas, then a spoonful of the sauce. Finish them off with the remaining chickpeas, parsley, sunflower seeds, and Parmesan.