Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

In a small bowl, combine all of the spices with a pinch of salt and pepper, then divide the mixture into 4 equal portions.

In another small bowl, mix 1 portion of the spice mixture with the Greek yogurt to make a sauce. Place in the fridge.

Add the diced sweet potatoes to the sheet pan and toss with just half the oil, 1 portion of the spice mixture, and a pinch of salt and pepper. Spread in an even layer and roast for 20-30 minutes, until starting to become tender.

Meanwhile, in a mixing bowl, combine the ground turkey with 1 portion of the spice mixture and a some salt and pepper. Form into the total number of meatballs listed in the recipe serving details (about 2 heaping tablespoons per meatball).

In another bowl, toss the chickpeas with the remaining half of the oil, the last portion of the spice mixture and a pinch of salt and pepper.

Remove the sheet pan from the oven and add the meatballs and chickpeas. Gently toss or spread everything into an even layer.

Return to the oven and cook for 12-17 minutes, until the meatballs are browned and fully cooked, the chickpeas are slightly crisp, and the sweet potatoes are tender.

Serve the meatballs and vegetables with a drizzle of the spiced yogurt sauce.