Roasted Sweet Potatoes with Chickpeas, Spinach and Tahini Dressing

Prepare ingredients and oven. This is what will be on your plate – prepare the ingredients in advance so the work flows smoothly 🍠🔥 Preheat the oven to 240 °C.

Slice and roast the sweet potatoes. Halve the sweet potatoes lengthwise. If they are small to medium, count on two halves per serving; for larger ones one half is enough. Score the flesh of each half in a crosshatch/grid pattern (be careful not to cut through the skin), brush with oil, season with salt and place in the hot oven to roast for about 20 minutes, until the sweet potatoes are tender.

Make the dressing. In a bowl, mix tahini, honey, soy sauce and lime juice. Stir well until you have a smooth, creamy dressing.

Prepare the chickpeas and garlic. Drain the chickpeas in a colander and let them drain. Peel the garlic and slice it thinly.

Sauté the chickpeas with spinach. Heat oil in a pan over high heat. Add the chickpeas and sauté for 3–4 minutes until they start to turn golden. Then add the garlic, sauté briefly for 1–2 minutes, add the spinach, season with salt and pepper and finish with smoked paprika.

Fill the sweet potatoes. Carefully remove the roasted sweet potatoes from the oven, turn them flesh-side up and press the flesh lightly with a spoon. Top with the chickpea mixture and drizzle everything with the prepared dressing.

Serve. Serve immediately 🥗✨