Sweet Potatoes with Roasted Peppers and Crispy Chickpeas

• porties: 4 servings
• totale tijd: 45 minutes

Ingrediënten

4 medium sweet potatoes (7 to 8 oz each), scrubbed and patted dry

1 1/2 tsp. olive oil

Kosher salt

1 15.5-oz can chickpeas, rinsed and patted dry

2 tbsp. olive oil, divided

Kosher salt and pepper

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. paprika

1 tsp. lemon zest plus 1 tsp lemon juice

2 peppers (we used yellow and red), cut into 1 1/2-in. pieces

2 c. baby spinach

1 tsp. red wine vinegar

2 tbsp. tahini (stirred)

Instructies

Roast sweet potatoes: Heat oven to 425°F. Prick potatoes all over with fork and place on large plate. Microwave on High, flipping halfway through, 6 minutes.

Brush with oil, sprinkle with 1/4 teaspoon salt, then roast on baking sheet until tender, 18 to 20 minutes.

While potatoes are in the microwave, make filling: On rimmed baking sheet, toss chickpeas with 1 tablespoon oil and 1/4 teaspoon each salt and pepper; spread in even layer. Roast until crispy and golden brown, 23 to 26 minutes. Stir in onion powder, garlic powder and paprika; continue to roast until spices are fragrant, 4 to 5 minutes more. Sprinkle with lemon zest and toss to combine.

Meanwhile, place peppers on another rimmed baking sheet. Toss with remaining tablespoon oil and 1/4 teaspoon each salt and pepper; spread in even layer. Roast until tender and browned in spots, about 25 minutes. Add spinach and vinegar and toss to combine. Continue to roast until spinach wilts slightly, 30 seconds to 1 minute.

Meanwhile, in small bowl, whisk together tahini, lemon juice, a pinch each of salt and pepper and 1 to 2 tablespoons water until sauce reaches drizzling consistency.

When sweet potatoes are cool enough to handle, split top of each potato lengthwise to create pocket. Top roasted sweet potatoes with roasted peppers and chickpeas, then drizzle with tahini sauce.