Roasted Sweet Potatoes & Chickpeas With Spinach & Poached Egg: OXO Good Grips Glass Snap Containers

I strongly dislike cleaning. Strangely enough, though, I'm a fan of organizing (when I feel like it). I love my professionally organized closet, the OXO POPup Containers in my pantry (really just a kitchen cabinet) and various food containers I bought from QVC that have perfectly locking lids.

When OXO reached out to see if I'd like to test out their newly developed Good Grips Glass Snap Containers, I jumped up and down (literally...or maybe figuratively!). These are glass containers that have snap on lids that can be used to prep, store, cook and serve the food. They look good and can go from the freezer to your oven (take the lids off first of course). There will be no spills with these!

The set I received includes 4 round containers of different sizes (which all fit inside one another) and 4 matching lids. 

I used these containers to store the prepped ingredients for my Roasted Sweet Potatoes & Chickpeas With Spinach & Poached Egg and then to store the leftovers. They worked really well!

Roasted Sweet Potatoes & Chickpeas With Spinach & Poached Egg

1 sweet potato, peeled, diced {keep the size the same as chickpeas}
1 cup cooked chickpeas
olive oil, salt & pepper
1 bunch spinach, torn into bite-sized pieces
1 poached egg
1/4 cup olive oil
1/2 lemon, juiced
1 garlic clove, microplaned
1 tablespoon apple cider vinegar
salt & pepper to tasted

1. Preheat the oven to 425.
2. Drizzled diced sweet potatoes and chickpeas with oil and season with salt and pepper in the largest OXO bowl, cover with the snap on lid and shake.
3. Roast the sweet potato and chickpeas in a single layer on a large cookie sheet for 20-30 minutes, shaking the pan occasionally.
4. Meanwhile, shake all the dressing ingredients in a Little Salad Dressing Shaker {I love how its green color matches the color of my kitchen}.
5. Toss the roasted vegetables with torn spinach leaves and enough dressing to coat {you'll have some of the dressing left over}. Use  2-in-1 Salad Servers to serve this "salad" and top the dish with a poached egg.

If you have leftovers, store them in the refrigerator in one of the smaller glass containers!

Disclosure: I was provided with the set of OXO products as a gift but was not compensated otherwise for writing this post. All opinions are my own.