Ras el Hanout spice blend (store-bought or homemade)
Greek yogurt-based labneh (store-bought or homemade)
Preheat oven to 400 degrees F. Peel and cut sweet potatoes into two-inch segments. Toss with 2 tablespoons olive oil and Ras el Hanout and spread evenly on a baking sheet.
Rub beets with 2 tablespoons olive oil, and season with cumin, salt, and pepper. Wrap each beet in aluminum foil and place on a separate baking sheet from the potatoes. Place both in the oven and roast for 50 minutes or until fully cooked through. Set aside to cool, then peel the beets and dice into 1-inch chunks.
Spread labneh on plate. Top with sweet potato, beets, and microgreens.