Sweet Potatoes with Feta Crumble
Serves 4
15 mins prep
40 mins cook
55 mins total
A versatile dish featuring roasted sweet potatoes topped with a feta-basil-pistachio crumble, accompanied by roasted chickpeas and wilted spinach. The optional honey-tahini adds a delightful flavor.
0 servings
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1: Preheat the oven to 400°F. Drizzle olive oil on the bottom of a sheet pan, season with salt, and place the sweet potatoes face down. Drizzle the tops with oil and season with salt. Bake for about 20-22 minutes. 2: While the sweet potatoes roast, make the crumble: chop the pistachios, then add the feta, basil, salt, pepper, and lemon zest, chopping until combined. 3: Remove the sweet potatoes from the oven, flip them, and move them to one side of the sheet pan. Add chickpeas to the other side, season with olive oil, salt, paprika, and garlic powder. Return to the oven for 10-13 minutes, tossing halfway. 4: Remove the pan from the oven, place the sweet potatoes on a plate, add spinach to the pan, and toss with chickpeas. Put the pan back in the oven for 2-3 minutes to wilt the spinach. 5: Gently press each sweet potato with a fork. Top with the chickpea and spinach mix, the crumble, and the optional tahini mixture.
