Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula
extra-virginolive oil. chili powder. black pepper. maple syrup. black pepper. black pepper. 4 medium-largesweetpotatoes, washedandscrubbed. 1 cup looselypackedarugula. 1 (16 ounce) can chickpeas, rinsedanddrained. 1/2 lb asparagus spears, trimmed. 1 tablespoonextra-virginolive oil. 2 tablespoons tahini paste. 2 tablespoonslemonjuice. 2 tablespoonswater. For theSweetPotatoes 4 medium-largesweetpotatoes, washedandscrubbed 1 cup looselypackedarugula For theChickpeas 1 (16 ounce) can chickpeas, rinsedanddrained 1 tsp. extra-virginolive oil 1/2 tsp. chili powder For the Asparagus 1/2 lb asparagus spears, trimmed 1 tablespoonextra-virginolive oil 1/2 tsp. black pepper For theDressing 2 tablespoons tahini paste 2 tablespoonslemonjuice 2 tablespoonswater 2 tsp. maple syrup 1/4 tsp
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