SWEET POTATOES WITH FETA-BASIL-PISTACHIO CRUMBLE!

1. Preheat the oven to 400°F (200°C). 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. Place in the oven for about 20-22 minutes.
2. While the sweet potatoes roast, make the crumble. Add the pistachios and begin to chop them, then add the feta, then the basil and continue to do the same, chopping after each ingredient is added. Add the salt, pepper, and lemon zest and chop until the mixture is combined and a “crumble” is created.
3. Remove 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. Drizzle them with olive oil, then season with salt, paprika, and garlic powder and toss. Place the pan back in the oven for 10-13 minutes, tossing halfway, until the chickpeas begin to brown.
4. Remove the pan from the oven, remove the sweet potatoes from the pan and place them onto a plate. Add the spinach to the pan, then toss with the chickpeas. Place the pan in the oven for 2-3 minutes to let the spinach wilt.
5. Gently press down on each sweet potato with a fork. Top with the chickpea and spinach mix, the crumble, and the optional honey-tahini mixture (whisk 2 tbsp tahini, 1 tbsp honey, a squeeze of lemon juice, pinch salt, and 1-2 tbsp water to combine).