Stuffed Sweet Potato with Cucumber Chickpea Salad and Miso Tahini

Stuffed Sweet Potato

with Cucumber Chickpea Salad and Miso Tahini

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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.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
700
FAT
15g
CARBOHYDRATES
98g
PROTEIN
29g

MAIN INGREDIENTS

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

TOOLS

  • Baking sheet
  • Large skillet

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 of the potatoes with 1 tsp olive oil and a pinch of salt and pepper. Roast, cut side down, until tender, about 25 to 30 minutes.
2
Prepare the vegetables
Drain and rinse the chickpeas. Halve the cucumber lengthwise and thinly slice into half moons. Pick the parsley leaves. Trim about 1 inch of the stems away from the gai lan and discard. Chop the gai lan into bite-sized pieces. Halve the lemon.
3
Make the chickpea salad
In a large bowl, combine the chickpeas, sliced cucumber, parsley, juice from half the lemon, 2 tbsp olive oil, and a pinch of salt. Toss the cucumber chickpea salad to combine.
4
Whisk the miso tahini
In a medium bowl, combine the white miso paste, tahini, white vinegar, 1 tsp lemon juice, and 2 tbsp water. Whisk the miso tahini until smooth.
5
Cook the gai lan
Place a large skillet over medium-high heat with 1 tsp olive oil. Once hot, add the gai lan and ¼ cup water to create some steam. Cook, shaking the pan occasionally, until bright green and crisp-tender, about 2 to 3 minutes. Season the gai lan with salt and pepper.
6
Serve
Once the sweet potatoes are ready, turn cut-side-up. Using a fork, mash the flesh a bit. Spread the miso tahini onto large plates and top with the sweet potatoes. Stuff with gai lan and layer on the cucumber chickpea salad. Sprinkle the stuffed sweet potatoes with sesame seeds and as many Aleppo pepper flakes as you’d like.