Chickpea & Spinach Sweet Potato

  • Medium-sized sweet potato
  • 1/2 can of chickpeas
  • Olive oil
  • Pink Himalayan salt
  • Black pepper
  • Cumin
  • Red pepper flakes
  • 1 cup of baby spinach
  • Spoonful of Sasya Peanut Coconut Dip
  • Spoonful of Greek yogurt
  1. Preheat oven to 375 degrees F. Prick sweet potatoes with fork and bake for about 50-55 minutes, or until tender. Cool for 5 minutes, cut in half lengthwise. 
  2. Make crispy chickpeas while potatoes are cooking! Drain chickpeas, then toss in a bowl with 1/2 Tbsp. olive oil, 1/2 tsp. salt, and sprinkle of cumin & black pepper. Spread on baking sheet and cook for 30 min, or until crisp. 
  3. Saute spinach for a few minutes with olive oil, salt & pepper. 
  4. Top sweet potato halves with spinach and chickpeas, and top with a spoonful of Sasya Peanut Coconut Dip on one half, Greek Yogurt on other half, and sprinkle of salt & pepper flakes.