1. Preheat the air fryer to 400°F for 3 minutes.
2. Peel the sweet potatoes and cut them into 3/4-inch cubes, trying to keep pieces roughly the same size so they cook evenly.
3. Drain and rinse the chickpeas in a colander, then spread them on a clean kitchen towel and pat thoroughly dry — the drier they are, the crispier they will get.
4. In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, half the smoked paprika, half the garlic powder, onion powder, 1/2 teaspoon salt, and black pepper until evenly coated.
5. Place the seasoned sweet potatoes in the air fryer basket in a single layer. Cook at 400°F for 12 minutes, shaking the basket halfway through at the 6-minute mark, until edges are golden and a fork slides in easily.
6. While sweet potatoes cook, toss the dried chickpeas in the same bowl with the remaining 1 tablespoon olive oil, remaining smoked paprika, remaining garlic powder, and remaining 1/4 teaspoon salt.
7. When the sweet potatoes are done, remove them and set aside. Add the chickpeas to the air fryer basket and cook at 400°F for 10–12 minutes, shaking the basket at 6 minutes, until they are deep golden brown and audibly crunchy when you tap them.
8. While chickpeas cook, cook the instant brown rice according to package directions (typically 10 minutes on the stovetop or as directed on box).
9. Make the honey mustard drizzle: in a small bowl, whisk together yellow mustard, honey, and apple cider vinegar until smooth. If too thick, add 1 teaspoon of water.
10. Assemble the bowls: divide the cooked rice among 4 bowls, add a handful of baby spinach (the warm rice will gently wilt it), top with roasted sweet potatoes and crispy chickpeas, and drizzle generously with the honey mustard sauce.
11. Serve immediately while chickpeas are still crispy.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.