It's that time of year when spring produce is starting to arrive, but winter won't quite loosen its death grip. If you're not exactly sure how to cook for this in-between season, allow me to suggest these stuffed sweet potatoes. They'll leave you feeling warm and comforted, without weighing you down.
This dish is great when you want something wholesome and filling for dinner. You can certainly make it all in one sitting, but it truly shines as a weeknight-friendly meal if you prep the sweet potatoes ahead of time and store them in the fridge. That way, instead of waiting an hour for the potatoes to bake, you simply warm them in the oven or microwave when you're ready to eat.
Then all you have to do is roast the asparagus and spiced chickpeas and whip up the tahini-lemon dressing. Split open the potatoes and drizzle in some dressing, then stuff with arugula, asparagus, and chickpeas. Serve with more dressing on top, and you've got a flavorful vegan meal for Meatless Monday!
More Ways to Stuff a Baked Potato
- Beef Taco Stuffed Baked Potato
- Baked Potato Stuffed with Ricotta and Roasted Tomatoes
- Cream Cheese and Lox Stuffed Baked Potato
- Hummus Stuffed Baked Potato
→ Get the Recipe: Stuffed Sweet Potatoes with Chickpeas, Asparagus, and Arugula from Floating Kitchen