Mediterranean Stuffed Sweet Potatoes with Crispy Garbanzos & Muhammara Vinaigrette

Mediterranean Stuffed Sweet Potatoes

with Crispy Garbanzos & Muhammara Vinaigrette

GET RECIPES DELIVERED
dinner

Have you heard of Ras El Hanout? Similar to Indian garam masala in versatility and depth, the Northern African spice blend is fragrant with cardamom, fenugreek, and turmeric. It gives the protein packed garbanzo beans a hit of flavor. The muhammara here is inspired by the traditional roasted red pepper dip, sweet and tangy with pomegranate molasses. Pro tip: to quickly destem kale, hold the bottom of the stems in one hand and pull the leaves off with the other by sliding your fingers down the stem.

Fall Recipes Summer Recipes Gluten-Free Soy-Free High-Protein Hearty Vegetables Nuts Beans/Legumes Root Vegetables Side Dish Salad Dinner Mediterranean
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
790
FAT
49g
CARBOHYDRATES
82g
PROTEIN
19g

MAIN INGREDIENTS

  1. 2 Japanese sweet potatoes
  2. 1 pack garbanzo beans
  3. 1 tbsp Ras el Hanout
  4. 1 lemon
  5. 3 oz roasted red pepper
  6. 2 tsp pomegranate molasses
  7. ½ tsp aleppo red pepper flake
  8. ¼ cup walnuts
  9. ¼ tsp ground cumin
  10. 2 scallion
  11. 1 persian cucumber
  12. Fresh parsley
  13. 6 oz Lacinato kale
  14. 5 tbsp olive oil *
  15. Salt and pepper*
  16. *Not Included

TOOLS

  • Baking sheet
  • Blender

INSTRUCTIONS

1
Hot potato
Preheat the oven to 425 dgf. Rinse and dry the sweet potatoes. Poke a few holes in them with a fork, and slice them lengthwise and transfer to a baking sheet. Rub potatoes with 2 tsp of oil and a pinch of salt and pepper.
2
Crisp the garbanzos
Drain and rinse the garbanzo beans. Pat dry with a paper towel and add to the baking sheet. Toss the garbanzos with 1 tbsp of oil, the Ras El Hanout and a pinch of salt and pepper. Put the baking sheet into the oven and make until the garbanzos are crispy and the sweet potatoes are tender, about 30 minutes.
3
Mm-muhammarra!
Rinse and halve the lemon. Rinse and dry the scallions and thinly sice them. In a blender combine, the roasted red pepper, juice from half the lemon, pomegranate molasses, allepo flakes, walnuts, cumin, half of the chopped scallion, and 2 tbsp of oil. Blend on high until smooth, season with salt, and transfer muhammarra to a bowl.
4
Get fresh
Rinse and dice the cucumber and add it to a small bowl. Rinse and dry the parsley, pick the leaves and tender stems; discard any tougher stems. Add the parsley leaves, juice from remaining half of lemon, 1 tsp of oil, and a pinch of salt to the bowl. Toss to combine.
5
Kale me
Rinse, dry and destem the kale; roughly chop the leaves. Heat a large skillet over medium-high heat with 1 tbsp of oil. Add the kale, a pinch of salt and pepper, and cook until just wilted and bright green, about 1 to 2 minutes.
6
Serve it up
Once the sweet potatoes are done, turn right side up and using a fork, mash the flesh just slightly. Divide the sauteed kale between two plates and top with roasted sweet potatoes. Layer on the muhammara vinaigrette, followed by the crispy garbanzos, cucumber parsley salad and remaining scallions. Drizzle with any remaining dressing. Dig in!