Honey-Mustard Sweet Potatoes Sweet & Spicy Chickpeas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400.

Step 2

Drizzle olive oil on the bottom of a sheet pan and place the sweet potatoes face down. Drizzle the tops with the oil and season the tops with salt. Place in the oven for about 20-22 minutes.

Step 3

While the sweet potatoes roast, prep the chickpeas. Add the chickpeas to a medium bowl, then add the olive oil, honey, salt and paprika. Toss to coat. Set aside.

Step 4

Remove the sweet potatoes from the oven, flip them over and move them to one side of the sheet pan. Add the chickpeas to the other half of the sheet pan and spread them out. Place the pan back in the oven for 10-13 minutes, tossing halfway, until the chickpeas begin to brown.

Step 5

While the chickpeas roast, make the sauce. Add the tahini, mustard, honey, balsamic, lemon juice, salt, pepper and water. Mix to combine. Set aside.

Step 6

Remove the pan from the oven, remove the sweet potatoes from the pan and place them onto a plate. Add the spinach to the pan, drizzle with a little oil and season with a little salt. Place the pan in the oven for 2-3 minutes to let the spinach wilt.

Step 7

Remove the pan from the oven, toss to combine, then add a large spoonful of the spinach-chickpea mixture to each potato. Drizzle the potatoes with the sauce, then top with the feta and pumpkin seeds.