This is a great recipe that combines dark leafy greens with beta-carotene-rich sweet potatoes and beans. You could probably add a bit of turmeric to the spice mix too, for an additional protective effect.



  •  4 medium-large sweet potatoes, washed and scrubbed
  •  1 cup loosely packed arugula


  •  1 (16 ounce) can chickpeas, rinsed and drained
  •  1 tsp. extra-virgin olive oil
  •  1/2 tsp. salt
  •  1/2 tsp. cumin
  •  1/2 tsp. chili powder


  •  1/2 lb asparagus spears, trimmed
  •  1 tablespoon extra-virgin olive oil
  •  1/2 tsp. salt
  •  1/2 tsp. black pepper


  •  2 tablespoons tahini paste
  •  2 tablespoons lemon juice
  •  2 tablespoons water
  •  2 tsp. maple syrup
  •  1/4 tsp. salt
  •  1/4 tsp. black pepper


  1. Pre-heat your oven to 400 degrees.
  2. Line a large rimmed baking sheet with parchment paper. Prick the sweet potatoes all over with a fork and then place them on your baking sheet. Transfer them to your pre-heated oven to bake for 50-60 minutes, or until the sweet potatoes are soft enough to be easily pierced with a small pairing knife. Remove from the oven and set aside, covering to keep warm.
  3. Meanwhile, spread the chickpeas out onto a paper towel. Then use a second piece of paper towel to pat the tops dry. Transfer the dried chickpeas to a rimmed baking sheet. Drizzle with the olive oil, tossing to coat. Then sprinkle with the salt, cumin and chili powder. Transfer the baking sheet to your pre-heated oven and roast the chickpeas for 20 minutes, stirring them once half way through cooking time. Remove from the oven and set aside.
  4. Meanwhile, toss the asparagus on a rimmed baking sheet with the olive oil, salt and black pepper. Transfer to your pre-heated oven and roast for 10 minutes. Remove from the oven and set aside.
  5. To make the dressing, add all of the ingredients in a small bowl or jar. Mix until well combined and smooth.
  6. To serve, slice the sweet potatoes open, being careful not to cut them completely in half (you want the bottom to remain intact), and gently pry them apart to create space in the center. Drizzle about 1 tablespoon of the dressing inside each of the sweet potatoes. Then stuff with the arugula, asparagus and chickpeas, diving the ingredients evenly between the sweet potatoes. Drizzle with the remaining dressing. Serve immediately.