Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes, toss them in olive oil, smoked paprika, cumin, salt, pepper, and dried thyme. Spread on a baking sheet and roast for 20 minutes, flipping halfway through.

While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Add chickpeas with chili flakes, sauté for 4-5 minutes. In the last 2 minutes, add spinach until it wilts.

Once potatoes are roasted, let cool slightly. In meal prep containers, divide roasted potatoes, chickpea-spinach mixture, and diced avocado. Drizzle lemon juice over each bowl before serving.