# Ingredient list:
→ Vegetables and Legumes
01 - 2 medium sweet potatoes, peeled and diced
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 7 cups fresh spinach
04 - 2 cloves garlic, minced
05 - 2 tablespoons olive oil
06 - Salt and freshly ground black pepper to taste
→ Chipotle Tahini Dressing
07 - 1/4 cup tahini
08 - 2 tablespoons fresh lemon juice
09 - 1 to 2 chipotle peppers in adobo sauce, finely chopped
10 - 1 tablespoon maple syrup
11 - 2 tablespoons water, plus more as needed
12 - Pinch of salt
→ Optional Toppings
13 - 1 ripe avocado, sliced
14 - 2 tablespoons toasted pumpkin seeds
15 - Fresh cilantro or parsley, chopped
# How-to:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a mixing bowl, toss diced sweet potatoes and drained chickpeas with 1.5 tablespoons olive oil, salt, and pepper. Spread evenly across prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas achieve a crispy texture.
04 - While vegetables roast, heat 0.5 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook, stirring occasionally, until just wilted (2 to 3 minutes). Season with salt and pepper, then transfer to a separate container.
05 - In a mixing bowl, whisk together tahini, lemon juice, chopped chipotle peppers, maple syrup, water, and salt until smooth. Add additional water gradually to achieve desired consistency.
06 - Distribute roasted sweet potatoes, chickpeas, and garlicky spinach evenly among serving bowls. Drizzle generously with chipotle tahini dressing. Top with avocado slices, toasted pumpkin seeds, and fresh herbs if desired.
