1 small sweet potato, cut into small cubes (about the same size as the chickpeas)
1, 15 ounce can chickpeas, drained and rinsed
2 cups large chunks of tomatoes (could use roma, beefsteak, campari, cherry tomatoes)
1 small sweet onion, cut into large slices
1/2 cup frozen spinach
6 tablespoons extra virgin olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
Preheat oven to 400°F and line a baking sheet with parchment paper.
Layer the sweet potatoes, chickpeas, tomatoes, onions on the sheet. Sprinkle the frozen spinach over the vegetables.
Drizzle 3 tablespoons of the olive oil and the salt over the vegetables.
Roast for 20 minutes.
Transfer to a serving tray if desired and drizzle the remaining 2 tablespoons olive oil over the vegetables and sprinkle the red pepper flakes over the vegetables. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes