Stuffed 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.

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.

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.

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.

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!