Honey-Mustard Sweet Potatoes with Spinach, Feta & Sweet & Spicy Chickpeas
2 servings
🍠
2 medium
Sweet Potatoes
🫒
15 ml
Olive Oil
🧂
2.5 g
Salt
🥫
430 g
Chickpeas
🍯
15 ml
Honey
🌶
2.5 g
Paprika
🥬
2 handfuls
Baby Spinach
🥣
15 ml
Tahini
🥣
10 ml
Dijon Mustard
🥣
7.5 ml
Balsamic Vinegar
🍋
7.5 ml
Lemon Juice
🧂
0.63 g
Pepper
🧀
59 ml
Feta
🎃
30 ml
Pumpkin Seeds
Preparation Steps
Step 1/9
Preheat the oven to 400°F. Drizzle olive oil on a sheet pan and place sweet potatoes face down.
Step 2/9
Drizzle tops with oil, season with salt, and bake for 20-22 minutes.
Step 3/9
Toss chickpeas with olive oil, honey, salt, and paprika.
Step 4/9
Flip sweet potatoes, move to one side of the pan, and add chickpeas to the other side.
Step 5/9
Bake for 10-13 minutes, until chickpeas begin to brown.
Step 6/9
Mix tahini, mustard, honey, balsamic, lemon juice, salt, pepper, and water to make the sauce.
Step 7/9
Remove sweet potatoes from the pan and place on a plate.
Step 8/9
Add spinach to the pan, drizzle with oil, season with salt, and bake for 2-3 minutes.
Step 9/9
Top each potato with spinach-chickpea mixture, sauce, feta, and pumpkin seeds.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
to inform
Macro nutrients
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Nutritional Information
Minerals
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Vitamins
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Preparation
Time Information
Preparation
10 minutes
Cooking
19 minutes
Overall
29 minutes
Difficulty
Level
Medium (2/4)
Steps
9 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
to inform
Original Creator
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Origin
Cuisine
American
Geographic
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Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos