INGREDIENTS
1 cup
Arugula, loosely packed
1/2 lb
Asparagus spears
1 16 ounce can
Chickpeas
4
Sweet potatoes, medium large
2 tbsp
Lemon juice
2 tsp
Maple syrup
2 tbsp
Tahini paste
3/4 tsp
Black pepper
1/2 tsp
Chili powder
1 1/4 tsp
Salt
4 tsp
Olive oil, extra-virgin
1/2 tsp
Cumin
2 tbsp
Water