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