Stuffed Sweet Potatoes with Cucumber Chickpea Salad & Miso Tahini

Stuffed Sweet Potatoes

with Cucumber Chickpea Salad & 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.

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SERVINGS
2 4
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

  • Baking sheet
  • Large nonstick 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
Marinate the chickpeas

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 miso tahini

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
Cook the gai lan

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.

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.