Preheat the oven to 200°C. Toss the diced sweet potato with the olive oil, smoked paprika and cumin, then spread out on a baking tray and roast for 25–30 minutes until tender and lightly caramelised. Set aside to cool slightly.
Whisk together the yoghurt, green harissa, extra virgin olive oil, lemon juice and salt until smooth and vibrant green.
Add the spinach to a large bowl, scatter over the chickpeas and warm sweet potato, then drizzle over the dressing and gently toss to coat everything evenly.
Finish with a generous sprinkle of pumpkin seeds and serve straight away while the sweet potato is still just warm.
