Sweet potatoes are affordable, available year-round, and easy to store. You can pull this meal together easily with the rest of these pantry-friendly ingredients.

ACTIVE: 25 MIN • TOTAL: 40 MIN • SERVES 4

11⁄4 pounds sweet potatoes, cut into 1⁄2-inch dice
One 15.5-ounce can chickpeas, drained and rinsed, or 11⁄2 cups cooked chickpeas
3 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄2 teaspoon plus 1⁄8 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄8 teaspoon cayenne pepper
11⁄2 cups water
1 cup basmati rice
1⁄3 cup chopped fresh cilantro, dill, or flat-leaf parsley (or a mix)
2 scallions (white and light green parts), thinly sliced
Smoky Tahini Dressing (check out Jessica’s book for the recipe)

Directions:

Heat the oven to 425°F.

On a rimmed sheet pan, combine the sweet potatoes, chickpeas and oil. Toss to coat.

In a small bowl, combine the cumin, coriander, the 1⁄2 teaspoon salt, the black pepper and the cayenne pepper. Sprinkle over the sweet potatoes and chickpeas, then toss one more time and arrange in a single layer. Roast for 25 to 30 minutes, until the sweet potato pieces are tender and golden brown.

Meanwhile, bring the water and the 1⁄8 teaspoon salt to a boil. Stir in the rice. Cover tightly and reduce the heat to low. Cook for 15 minutes. Remove from the heat, fluff with a fork and let stand, covered, for 5 minutes more.

Spoon the rice onto a large serving plate. Add the sweet potatoes and chickpeas. Sprinkle the cilantro and scallions over the top and drizzle with as much of the Smoky Tahini Dressing as you like.

Recipe is from Jessica Seinfeld’s Cookbook, Vegan at Times