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Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula

Floating Kitchen
  • 70 minutes
  • Serves 4

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