Roasted chickpea harvest bowls

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 sweet potatoes, cut into ½-inch cubes
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp kosher salt
• 4 cups baby spinach
• ¼ cup tahini
• 2 tbsp lemon juice
• 3–5 tbsp water
• 40 g unsweetened dried cranberries
• 30 g pumpkin seeds
• 20 g sunflower seeds

Let’s make it

1. Heat oven to 425°F (220°C). Dry chickpeas well with a clean towel.
2. Toss chickpeas, sweet potatoes, and onion with oil, cumin, and salt. Spread over two rimmed baking sheets.
3. Roast for 25–30 minutes, turning halfway, until potatoes are tender and chickpeas are golden.
4. Whisk tahini and lemon juice, then add water a tablespoon at a time until pourable.
5. Divide spinach among bowls, add the warm vegetables and chickpeas, and drizzle with dressing. Scatter cranberries, pumpkin seeds, and sunflower seeds over each bowl.