Sweet potatoes with chick peas, spinach & tahini drizzle

I found that the sweet potato was so sweet, I didn’t want more sweetness in the sauce; rather, I was looking to amp the salty flavor. Next time skip the sweetener.

The Sauce:
1/2 stick melted butter
1T tahini
1t soy sauce
1/2t maple syrup
1t lime juice

1 sweet potato
1 can of garbanzos
1/2 a bag of baby spinach

Rub the sweet potato with olive oil and salt to make its skin soft and edible. Bake at 400° for 45 minutes. Meanwhile, saute the chick peas in some butter and throw in half a bag of spinach. You can also do some minced garlic if you want.

Drizzle the sauce on the potato then top with the garbanzos and spinach. Throw on some crispy garlic chili oil if your sauce didn’t get you there, flavor-wise.

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