Preheat your oven to 200°C (400°F) and grease your baking dish like you mean business.
Toss sweet potatoes with olive oil, paprika, salt, and pepper. Spread them on a tray and roast for 20 minutes until golden.
Meanwhile, sauté onion and garlic until fragrant — the neighbors should smell your ambition.
Add spinach to the pan and cook until just wilted.
In a bowl, whisk chickpea flour, almond milk, nutritional yeast, black salt, and a pinch of regular salt.
Combine roasted potatoes, spinach mix, and chickpea blend in the baking dish.
Stir lightly — not a soup, not a salad, just harmony.
Sprinkle vegan cheese if you want extra flair.
Bake for 35 minutes until firm and slightly crisp on top.
Let it cool for a few minutes before slicing — patience is the secret seasoning here.
