Sweet Potato with Spinach and Garbanzo Beans

Recipe

This recipe is perfect for a nourishing fall or winter lunch or a light yet satisfying dinner. Sweet potatoes provide natural sweetness along with fiber, vitamin A, and antioxidants, while garbanzo beans add plant-based protein and minerals to keep you full. Fresh spinach contributes iron and essential phytonutrients for an extra boost of vitality. All flavors come together under a creamy tahini dressing. It also makes a wonderful seasonal side dish to share at holiday gatherings or potlucks. 

Ingredients:

  • 2 medium sweet potatoes

  • 1 cup cooked garbanzo beans

  • 2 TBS EVOO (Extra Virgin Olive Oil)

  • 1 teaspoon cumin

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 cup baby spinach,

  • 1 garlic clove, minced

  • 4 tablespoons tahini

  • Sea salt for serving

  • Lemon juice from 1/2 lemon

  • 2 TBS of chopped green onions

 

Method: 

  • Preheat the oven to 400°F.

  • Prick the sweet potatoes and place them on a sheet pan. Bake them for approximately 40 minutes, or until they are soft inside.

  • Cut the potatoes in half lengthwise and fluff the flesh with a fork.

  • In a small bowl, toss the chickpeas with one tablespoon of olive oil, cumin, salt, and black pepper to taste.

  • Spread the chickpeas in a single layer on a sheet pan and bake for 30 minutes, or until they have changed to a brown color.

  • Sauté the spinach in 1 tablespoon of olive oil for 2-3 minutes. Sprinkle salt and pepper to taste.

  • In a small bowl or jar, mix tahini, lemon juice, garlic, salt, pepper, and enough water to achieve a consistency that allows the dressing to be easily poured but not too thin.

  • Spoon the chickpeas and spinach into the sweet potato halves. Drizzle with tahini dressing and sprinkle the top with chopped green onions.

  • Serve alone or with veggies on the side, such as green beans, asparagus, or roasted cauliflower.