Sweet Potatoes with Feta-Basil Crumble
Serves 415 mins prep35 mins cook
A versatile dish featuring roasted sweet potatoes topped with a flavorful feta-basil-pistachio crumble, complemented by roasted chickpeas and spinach. This delightful recipe offers a perfect balance of flavors and textures, ideal for a comforting side dish or a nourishing meal.
0 servings
What you need
Instructions
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 the tops with salt. Roast for about 20-22 minutes. 2: While the sweet potatoes roast, prepare the crumble by chopping the pistachios, then adding the feta, basil, salt, pepper, and lemon zest, chopping until a crumble is formed. 3: After removing the sweet potatoes, flip them over and move to one side of the sheet pan. Add chickpeas to the other half, drizzle with olive oil, season with salt, paprika, and garlic powder, toss, and roast for another 10-13 minutes. 4: Remove the pan from the oven and place the sweet potatoes onto a plate. Add spinach to the chickpeas in the pan and roast for 2-3 minutes until the spinach wilts. 5: Gently press down on each sweet potato with a fork, then top with the chickpea and spinach mix, crumble, and tahini mixture (optional).View original recipe