INGREDIENTS

• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 can chickpeas, drained, rinsed, and patted dry
• 3 tbsp olive oil, divided
• 2 1/2 tsp Esmen’s Curry Powder, divided
• Salt and pepper to taste
• 5 oz baby spinach
• ¼ cup fresh cilantro, finely chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• Juice of 1/2 lemon
• Handful of roasted pumpkins seeds

INSTRUCTIONS

1. Preheat oven to 400°F.
   In a bowl, toss sweet potatoes with 1 tbsp olive oil, 1 1/2 tsp Esmen’s Curry Powder, salt, and pepper. Spread on a baking sheet, and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
2. On a separate baking sheet, toss chickpeas with 1 tbsp olive oil, 1 tsp Esmen’s Curry Powder, and a pinch of salt. Roast for 25–30 minutes, shaking the pan halfway through, until crispy.
3. Cool the sweet potatoes and chickpeas for about 10 minutes.
4. In a large bowl, combine baby spinach, roasted sweet potatoes, chickpeas, red onion, cilantro and feta.
5. Drizzle with remaining 1 tbsp olive oil and lemon juice and toss gently.
6. Chill & Serve
   Let sit in the fridge for at least 30 minutes so the flavors meld. Garnish with extra herbs before serving or roasted pumpkin seeds.