Preheat the oven to 350°F.
Oil a baking sheet, then rub the sweet potatoes with olive oil and Portuguese Salt cream.
Lay the sweet potatoes sliced-side down on the sheet, and place on the center rack in the oven.
Spread out the garbanzo beans in a lightly oiled 9x12 pan; coat with Moroccan spices, toss, then place in oven.
Roast for approximately 20 minutes, being sure to rotate both pans for even cooking.
Once the chick peas begin to split, remove from oven.
Combine the miso, water, tahini, lemon juice, dill, black garlic puree and soy sauce; whisk until creamy.
Once the sweet potatoes have fully cooked, plate them on a bed of spinach.
Using a fork, mash the insides of the potatoes, spoon in a portion of the chick peas, and drizzle the sauce over it to taste.
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