Honey-Mustard Sweet Potatoes with Spinach, Feta & Sweet & Spicy Chickpeas by @starinfinitefood

45 min
Medium

4 servings

🍠

2 medium

Sweet Potatoes

🫒

15 ml

Olive Oil

🧂

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

🧀

60 g

Feta

🎃

30 g

Pumpkin Seeds

🌿

5 g

Chives

Preparation Steps

  1. Step 1/6

    Preheat the oven to 400°F. 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.

    🫒olive oil
    🍠sweet potatoes
    🧂salt
    🍽️sheet pan

  2. Step 2/6

    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.

    🥫chickpeas
    🫒olive oil
    🍯honey
    🧂salt
    🌶️paprika
    🥣medium bowl
    🥄spoon

  3. Step 3/6

    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.

    🍠sweet potatoes
    🥫chickpeas
    🍽️sheet pan

  4. Step 4/6

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

    🥄tahini
    🥄Dijon mustard
    🍯honey
    🥄balsamic vinegar
    🍋lemon juice
    🧂salt
    🌶️pepper
    water
    🥣medium bowl
    🥄spoon

  5. Step 5/6

    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.

    🍠sweet potatoes
    🥬baby spinach
    🫒olive oil
    🧂salt
    🍽️sheet pan

  6. Step 6/6

    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.

    🍠sweet potatoes
    🥬baby spinach
    🥫chickpeas
    🧀feta
    🎃pumpkin seeds
    sauce
    🍽️sheet pan
    🥄spoon

Composition

Ingredients

Types

Vegetables, Condiments, Spices, Legumes, Dairy, Seeds, Herbs

Ingredients

sweet potatoes, olive oil, salt, chickpeas, honey, paprika, baby spinach, tahini, Dijon mustard, balsamic vinegar, lemon juice, pepper, feta, pumpkin seeds, chives

Allergens

Dairy

Dietetics

Dietary regimen

Vegetarian, Gluten-Free

Calories

to inform

Macro nutrients

Protein: 12g, Carbohydrates: 50g, Fat: 16g, Fiber: 7g

Nutritional Information

Minerals

Iron: 2.5mg, Calcium: 110mg

Vitamins

Vitamin A: 900IU, Vitamin C: 25mg, Vitamin K: 80µg

Preparation

Time Information

Preparation

10 minutes

Cooking

35 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

sheet pan, medium bowl, spoon

Appliances

oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Fusion

Geographic

to inform

Various

Aspect

Texture

Crunchy, Soft

Flavors

Sweet, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)