Roasted Sweet Potato and Chickpea Salad

Ingredients

• 2 count sweet potato
• 1 can chickpeas (canned)
• 3 tbsp olive oil
• 4 cup baby spinach
• 1 count lemon
• 1 tsp cumin
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1

   Preheat your oven to 400 degrees Fahrenheit.

2. 2

   Peel and cube the sweet potatoes into bite-sized pieces.

3. 3

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

4. 4

   Roast for 25 minutes until the sweet potatoes are tender and golden.

5. 5

   Divide spinach into bowls and top with the roasted mixture before squeezing fresh lemon juice over the top.