HONEY-MUSTARD SWEET POTATOES WITH SPINACH, FETA & SWEET & SPICY CHICKPEAS!

1️⃣Preheat the oven to 400. 2️⃣Drizzle olive oil on the bottom of a sheet pan and place the sweet potatoes face down. Drizzle the tops with the oil and season the tops with salt. Place in the oven for about 20-22 minutes. 3️⃣While the sweet potatoes roast, prep the chickpeas. Add the chickpeas to a medium bowl, then add the olive oil, honey, salt and paprika. Toss to coat. Set aside.4️⃣Remove the sweet potatoes from the oven, flip them over and move them to one side of the sheet pan. Add the chickpeas to the other half of the sheet pan and spread them out. Place the pan back in the oven for 10-13 minutes, tossing halfway, until the chickpeas begin to brown. 5️⃣While the chickpeas roast, make the sauce. Add the tahini, mustard, honey, balsamic, lemon juice, salt, pepper and water. Mix to combine. Set aside.6️⃣Remove the pan from the oven, remove the sweet potatoes from the pan and place them onto a plate.  Add the spinach to the pan, drizzle with a little oil and season with a little salt. Place the pan in the oven for 2-3 minutes to let the spinach wilt. 7️⃣Remove the pan from the oven, toss to combine, then add a large spoonful of the spinach-chickpea mixture to each potato. Drizzle the potatoes with the sauce, then top with the feta and pumpkin seeds.