Roasted Sweet Potatoes with Chickpeas and Mozzarella

1. Preheat the oven to 425 degrees Fahrenheit.

2. Drizzle 1 tablespoon of avocado oil on the bottom of a large sheet pan, season it with salt and place the sweet potatoes face down. Drizzle the tops with a little more oil. Bake for about 20 minutes.

3. While the sweet potatoes bake, mix the tomatoes in a bowl with 1/2 tablespoon oil, honey, salt, and pepper. Toss to combine and set aside.

4. Mix the chickpeas in another bowl with the remaining oil, salt, and Italian seasoning. Toss to combine and set aside.

5. After 20 minutes, remove the sweet potatoes from the oven, flip them over, and place them to one side on the sheet pan.

6. Add the chickpeas to the middle of the pan and spread them out, then add the tomatoes next to the chickpeas and spread them out.

7. Return the sheet pan to the oven for another 15-18 minutes, until the sweet potatoes are tender.

8. While everything roasts, mix the tahini and balsamic vinegar in a small bowl. Set aside.

9. Remove the sheet pan from the oven once the sweet potatoes are tender, then gently smash each sweet potato to create a cavity.

10. Divide the mozzarella balls evenly among the potatoes and top with a few pieces of basil.

11. Return to the oven for 4 minutes, until the cheese is melted.

12. Serve the sweet potatoes topped with the tahini dressing and extra chopped basil.