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
Preheat oven to 400 degrees. Place a sheet of parchment paper on a large baking sheet with a rim. Prick all sweet potatoes and bake for about an hour or until soft. Once finished, remove from oven and cover with tin foil to keep warm.
Next, spread chickpeas out on a paper towel. Use another paper towel to pat dry. Place dried chickpeas on another baking sheet with rim. Drizzle with olive oil and sprinkle with salt, pepper, cumin, and chili powder. Toss to coat well. Place in oven and bake for 20 minutes. Stir once halfway through. When crisp, remove from oven and set aside.
Place asparagus on another rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Cook for 10 minutes. Once finished remove from oven and set aside.
To make dressing, add all ingredients for it to a small dressing jar, shake, until smooth.
Next, slice sweet potatoes to be stuffed. Place one tablespoon of dressing on each. Place arugula, asparagus, and chickpeas in sweet potato in that order. Drizzle each sweet potato with the remainder of the dressing, serve, and enjoy!