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Stuffed Sweet Potatoes

with Cucumber Chickpea Salad and Miso Tahini

dinner

These loaded sweet potatoes are as hearty as it comes, crunchy and refreshing cucumbers and a creamy miso tahini drizzle. This is a simple recipe, but the end results are camera ready: bright jewel-toned sweet potatoes topped with bright salad and crisp-tender broccolini.

Mediterranean Dinner Beans/Legumes Root Vegetables Gluten-Free High-Protein Nut-Free Spring Recipes Summer Recipes Quick and Easy Leafy Greens Winter Recipes
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
680
FAT
15g
CARBOHYDRATES
108g
PROTEIN
29g

MAIN INGREDIENTS

  1. 2 sweet potatoes
  2. 13.4 oz chickpeas
  3. 1 cucumber
  4. ½ oz fresh parsley
  5. 6 oz gai lan
  6. 2 tbsp white miso paste
  7. 2 tbsp tahini
  8. 1 tbsp white vinegar
  9. 1 lemon
  10. 2 tsp white sesame seeds
  11. 2 tsp crushed Aleppo pepper
  12. 3 tbsp (6 tbsp) olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Roast the sweet potatoes

Preheat the oven to 425°F. Slice the sweet potatoes in half lengthwise, and transfer to a baking sheet. Rub each potato half with 2 tsp of olive oil, sprinkle with salt and pepper, place cut side down and roast until tender, 25 to 30 minutes.

2
Marinate the chickpeas

Drain and rinse the chickpeas. Halve the cucumber(s) lengthwise and thinly slice into half moons. Pick the parsley leaves. Halve and juice the lemon(s). In a large bowl, combine the chickpeas, sliced cucumber, parsley leaves, just 1 tbsp (2 tbsp) lemon juice, 2 tbsp (4 tbsp) olive oil, and a pinch of salt. Toss cucumber chickpea salad to combine.

3
Make the miso tahini

In a medium bowl, combine the white miso paste, tahini, white vinegar, just 1 tsp (2 tsp) lemon juice, and 2 tbsp (4 tbsp) water. Whisk miso tahini until smooth.

4
Cook the gai lan

Trim about ½ inch off the ends of the gai lan and chop the gai lan into bite-size pieces. Heat a large nonstick skillet with 1 tsp (2 tsp) olive oil over medium-high heat. Add the chopped gai lan and 2 tbsp (4 tbsp) water and cook, tossing occasionally, until bright green and crisp-tender, 2 to 3 minutes. Taste, and add salt and pepper as necessary.

6
Serve

Turn the roasted sweet potatoes right side up and use a fork to slightly mash the flesh. Spread miso tahini on large plates and top with the sweet potatoes. Stuff them with the cooked gai lan and cucumber chickpea salad. Sprinkle with sesame seeds and Aleppo pepper. Tuck in!