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!