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Stuffed Sweet Potatoes

with Cucumber Chickpea Salad & Miso Tahini

dinner

Chef's Choice Quick and Easy Spring Recipes Summer Recipes Winter Recipes Gluten-Free High-Protein Nut-Free Fusion Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
680
FAT
15g
CARBOHYDRATES
104g
PROTEIN
28g

MAIN INGREDIENTS

  1. 2 sweet potatoes
  2. 13.4 oz chickpeas
  3. 1 cucumber
  4. ½ oz fresh parsley
  5. 1 lemon
  6. 2 tbsp white miso paste
  7. 2 tbsp tahini
  8. 1 tbsp white vinegar
  9. 6 oz gai lan
  10. 2 tsp white 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

  • 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 sweet potato half with 2 tsp olive oil and a pinch of salt and pepper. Roast, cut side down, until tender, 25 to 30 minutes.

2
Make the cucumber chickpea salad

Drain and rinse the chickpeas. Halve the cucumber lengthwise and thinly slice. Pick the parsley leaves. Halve and juice the lemon. Add the chickpeas, sliced cucumber, parsley leaves, just 1 tbsp lemon juice, 2 tbsp olive oil, and a pinch of salt to a large bowl. Toss cucumber chickpea salad to combine.

3
Make the miso tahini

Add just 1 tsp lemon juice, white miso paste, tahini, white vinegar, and 2 tbsp water to a medium bowl. 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 1 tsp olive oil in a large nonstick skillet over medium-high heat. Add the chopped gai lan and 2 tbsp water and cook until bright green and crisp-tender, 2 to 3 minutes. Taste, and add salt and pepper as necessary.

5
Serve

When the roasted sweet potatoes are done, slightly mash the flesh with a fork. Spread the miso tahini on large plates and top with the sweet potatoes. Add the cooked gai lan and cucumber chickpea salad. Sprinkle the stuffed sweet potatoes with sesame seeds and Aleppo pepper. Tuck in!