Sort ingredients
gigilizgigi
QR Code
Listen
Pdf
SWEET POTATOES
CRUMBLE
HONEY-TAHINI
Preheat oven to 400. Drizzle olive oil on lined sheet pan, season with salt, and place sweet potatoes face down. Drizzle tops with oil and season with salt. Cook about 20-22 minutes.
Meanwhile, for the crumble, add pistachios and begin to chop them, then add the feta, then the basil and continue to do the same, chopping after each ingredient is added. Add salt, pepper and lemon zest and chop until the mixture is combined and a “crumble” is created.
Flip sweet potatoes and move to one side of pan. Spread chickpeas on the other side and drizzle with olive oil, season with salt, paprika, and garlic powder and toss. Place the pan back in the oven for 10-13 minutes, tossing again halfway, until the chickpeas begin to brown.
Remove pan from the oven and move sweet potatoes onto a plate. Add spinach to the pan and toss with chickpeas. Cook 2-3 minutes until spinach wilts.
Gently press down on each sweet potato with a fork. Top with the chickpea and spinach mix, the crumble and the tahini mixture (optional).