Name: Spiced Sweet Potato-Chickpea Bake with Spinach, Carrot & Feta Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 6 medium carrots; 1 ½ (113 g) pkg crumbled feta cheese; 1 small bunch fresh dill; 3 (398 ml) cans garbanzo beans (chickpeas); 1 ½ lemons; ¾ cup plain Greek yogurt; 1.02 kg sweet potatoes; black pepper; brown sugar; chili powder; coriander, ground; cumin, ground; extra virgin olive oil; mayonnaise; paprika; salt; sesame seeds

Spiced Sweet Potato-Chickpea Bake with Spinach, Carrot & Feta Salad Spiced Sweet Potato-Chickpea Bake with Spinach, Carrot & Feta Salad — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

6 medium carrots

1 ½ (113 g) pkg crumbled feta cheese

1 small bunch fresh dill

3 (398 ml) cans garbanzo beans (chickpeas)

1 ½ lemons

¾ cup plain Greek yogurt

1.02 kg sweet potatoes

black pepper

brown sugar

chili powder

coriander, ground

cumin, ground

extra virgin olive oil

mayonnaise

paprika

salt

sesame seeds

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Drain and rinse chickpeas; set aside to drain further.

Place oil, sesame seeds, spices, and sugar in a large bowl; stir to combine the spice oil.

Peel, trim, and slice sweet potatoes crosswise into ½-inch thick rounds. Add to the bowl with the spice oil along with chickpeas; using your hands, gently toss to coat.

Divide chickpeas and sweet potato between two baking sheet pans, then spread out in a single layer. (Reserve bowl for later use.)

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, flipping sweet potato halfway through, until sweet potato is tender and chickpeas are crisp, about 25 minutes. Remove from oven.

Meanwhile, wipe reserved bowl clean with paper towels.

Using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Place in the bowl.

Juice lemons into the bowl with the dill.

Add feta, yogurt, mayo, water, salt, and pepper to the bowl; whisk to combine the dressing. (Add additional water, 1 tablespoon at a time, if necessary, to reach a drizzling consistency.)

Peel, trim, and julienne or coarsely grate carrots; add to the bowl with the dressing.

Roughly chop spinach, add to the bowl, and toss to combine the salad.

To serve, divide chickpeas, sweet potato, and salad between plates. Enjoy!

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