4 medium-large Mim’s Famous Sweet Potatoes, washed
1 cup loosely packed arugula
2 tbsp extra-virgin olive oil
1 (16 oz) can chickpeas, rinsed, drained, and patted dry
½ tsp salt
½ tsp cumin
½ tsp chili powder
½ lb Progressive Farms asparagus spears, trimmed
2 tbsp tahini paste
2 tbsp lemon juice
2 tbsp water
2 tsp maple syrup
¼ tsp salt
¼ tsp black pepper
Prep Time: 10 min
Cook Time: 1 hr
1 Preheat the oven to 400° F.
2 Line a rimmed baking sheet with parchment paper. Prick the sweet potatoes all over with a fork and then place them on the baking sheet. Bake for 50–60 minutes, or until the sweet potatoes are soft enough to be easily pierced with a knife. Remove and set aside, covered to keep warm.
3 In a bowl, mix chickpeas, 1 tbsp olive oil, salt, cumin, and chili powder. Transfer the coated chickpeas to a rimmed baking sheet and roast for 20 minutes, stirring them once half way through cooking time. Remove and set aside.
4 Next, on a rimmed baking sheet, toss the asparagus with 1 tbsp olive oil, salt, and black pepper. Place in the oven and roast for 10 minutes. Remove and set aside.
5 Meanwhile, to make the dressing, add all of the ingredients in a small bowl or jar. Mix until well combined and smooth.
6 When serving, butterfly cut the sweet potatoes. Gently pull them apart to create space in the center. Drizzle about 1 tbsp of the dressing inside each of the sweet potatoes, then stuff with the arugula, asparagus, and chickpeas. Drizzle with the remaining dressing. Enjoy!
Note: Choose your favorite color of Mim’s Famous Sweet Potatoes. Available in Orange, Purple, Plum, Red, White, and Medley
To learn more about Progressive Produce, visit www.progressiveproduce.com