Loaded Roasted Sweet Potatoes
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper plus more for serving
- 1/2 teaspoon cumin
- 1 cup baby spinach, roughly chopped
- 1 garlic clove, minced
- 2 tablespoons tahini
- flaky sea salt for serving
- crushed red pepper flakes for serving
- instructions
Preparation
Preheat the oven to 375 degrees f
Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender
Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork
While the sweet potatoes are roasting, make the crispy chickpeas
Drain and rinse the chickpeas
Pat them dry with paper towels
Remove any loose outer skins
In a small bowl, toss the chickpeas with 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and cumin
Spread them in a single layer on a parchment paper-lined sheet pan
Bake for 25 – 35 minutes until crisp and browned, gently shaking the pan about halfway through cooking
While the sweet potatoes and chickpeas are roasting, heat the remaining olive oil in a large skillet over medium high heat
Sauté the spinach until the leaves start to wilt, about 2 minutes
Add the garlic and remaining salt and pepper, and continue cooking until fragrant, about 1 minute
Top each of the sweet potato halves with chickpeas and spinach
Drizzle with tahini and sprinkle with flaky sea salt and red pepper flakes before serving