Spiced Sweet Potatoes and Chickpeas with Smoky Tahini Dressing

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 425°F. On a rimmed baking sheet, toss potatoes and chickpeas with oil.

Step 2

In bowl, combine cumin, coriander, cayenne, ½ tsp salt, and ¼ tsp pepper. Sprinkle over potatoes and chickpeas, toss, then arrange in a single layer. Roast until potatoes are golden brown and tender, 25 to 30 minutes

Step 3

Meanwhile, bring 1½ cups water and 1/2 tsp salt to a boil. Stir in rice. Reduce heat and simmer, covered, 15 min.

Step 4

Remove from heat, fluff with fork, and let stand, covered, 5 minutes.

Step 5

In a small bowl, whisk together tahini, lemon juice, paprika, ½ tsp salt, and ¼ cup water until smooth. If it's too thick, whisk in a little more water, then season with additional salt, if desired (can be refrigerated for up to 4 days).

Step 6

Spoonrice onto large serving plate and spoon sweet potato mixture on top. Sprinkle with cilantro and scallions and drizzle with tahini dressing.