Roasted Sweet Potato And Chickpea Bowl

Ingredients

• 4 count sweet potato
• 2 can chickpeas (canned)
• 4 cup baby spinach
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp cumin
• 1 tsp salt

Instructions

1. 1

   Preheat oven to 400 degrees and peel/cube sweet potatoes.

2. 2

   Toss potatoes and chickpeas with olive oil, cumin, and salt on a sheet pan.

3. 3

   Roast for 30 minutes until vegetables are tender and browned.

4. 4

   Divide spinach into bowls and top with the roasted mixture.

5. 5

   Drizzle with balsamic vinegar to finish.