Mediterranean Stuffed Sweet Potatoes with Crispy Chickpeas & Scallion Cashew Cheese

Mediterranean Stuffed Sweet Potatoes

with Crispy Chickpeas & Scallion Cashew Cheese

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The dressing over these tender, delicious sweet potatoes comes together quickly in the blender, but you could also finely chop everything and hand mix in a bowl. It’s based on a muhammara, a Middle Eastern red pepper and walnut spread. The tangy cashew cheese is dolloped on top for a creamy, sweet bite.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
830
FAT
27g
CARBOHYDRATES
108g
PROTEIN
32g

MAIN INGREDIENTS

  1. 2 sweet potatoes
  2. 13.4 oz chickpeas
  3. 1 tbsp ras el hanout
  4. ½ cup quinoa
  5. 1 lemon
  6. 1 scallion
  7. 4 oz roasted red peppers
  8. ¼ cup walnuts
  9. ¼ tsp ground cumin
  10. 1 tbsp balsamic glaze
  11. 1 cucumber
  12. 2 oz Treeline scallion cashew cheese
  13. 3 tbsp + 2 tsp olive oil *
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Baking sheet
  • Small saucepan with lid
  • Blender

INSTRUCTIONS

1
Prepare the sweet potatoes
Vegan_Stuffed_Sweet_Potatoes_Step-1
Preheat the oven to 425°F. Poke a few holes in the sweet potatoes with a fork, slice them lengthwise, and transfer to one half of a baking sheet. Rub potatoes with 1 tsp olive oil each and sprinkle with a pinch of salt and pepper.
2
Crisp the chickpeas
Vegan_Stuffed_Sweet_Potato_Step-2
Drain and rinse the chickpeas. Pat dry with a paper towel and add to the other side of the baking sheet with the sweet potatoes. Toss the chickpeas with 1 tbsp olive oil, ras el hanout, and a pinch of salt and pepper. Bake until the chickpeas are crispy and the sweet potatoes are tender, about 30 to 35 minutes.
3
Cook the quinoa
Vegan_Stuffed_Sweet_Potato_Step-3
Add the quinoa, ¾ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.
4
Blend the vinaigrette
Vegan_Stuffed_Sweet_Potato_Step-4
Halve the lemon. Roughly chop the scallion. In a blender combine juice from just half the lemon, roasted red peppers, the chopped scallion, walnuts, cumin, just 1 tbsp balsamic glaze, and 2 tbsp olive oil. Blend on high until smooth and season with salt.
5
Finishing touches
Vegan_Stuffed_Sweet_Potato_Step-5
Dice the cucumber. Cut the remaining lemon into wedges. Once the sweet potatoes are done, flip and mash the flesh slightly with a fork.
6
Serve
Vegan_Stuffed_Sweet_Potato_Step-6
Divide the quinoa between large plates and top with roasted sweet potatoes. Layer on the crispy chickpeas, roasted red pepper vinaigrette, diced cucumbers, and scallion cashew cheese. Serve with lemon wedges.