Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula

These Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula are a hearty gluten free and vegan dinner option!

For the Sweet Potatoes:
4 medium-large sweet potatoes, washed and scrubbed
1 cup loosely packed arugula

For the Chickpeas:
1 (16 ounce) can chickpeas, rinsed and drained
1 tsp. extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. chili powder

For the Asparagus:
1/2 lb asparagus spears, trimmed
1 tablespoon extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. black pepper

For the Dressing:
2 tablespoons tahini paste
2 tablespoons lemon juice
2 tablespoons water
2 tsp. maple syrup
1/4 tsp. salt
1/4 tsp. black pepper

View the full recipe at Floating Kitchen →