45 minutes or less*

*Bake the sweet potatoes ahead and cut prep time down to 20 minutes or less!

What You’ll Need:

2 large sweet potatoes

1/2 pound baby spinach

½ c kalamata olives, halved

1 can chickpeas, drained & rinsed

½ tsp cumin

½ tsp coriander

½ tsp paprika

¼ tsp cinnamon

¼ tsp sea salt

½ Tbsp olive oil

For the drizzle:

4 cloves garlic

¼ c olive oil

½ tsp sea salt

Juice of 1/2 large lemon

1 Tbsp tahini

1 Tbsp honey, local to your area

Preheat oven to 375*

Pierce potatoes with a fork. Rub with olive oil & sea salt. Bake for 30-40 minutes, or until a fork easily slides out.

While potatoes bake, combine spinach with about 2 inches of water in a large frying pan. Cook over medium-high heat, stirring often, until spinach is wilted. Drain & set aside.

Prepare spiced chickpeas by tossing with spices & olive oil. Set aside!

Finally, prepare garlic tahini drizzle by combining ingredients in a small food processor or blender. Puree until smooth.

Press excess water from spinach now that it is cool.

You can build these bowls just like a loaded baked potato, OR by cubing baked sweets. Either way you choose, top with cooked spinach, sliced olives & spiced chickpeas. Drizzle with garlic tahini & dive in!

Serves 2.