Stuffed Sweet Potatoes
with Cucumber Chickpea Salad & Miso Tahini
Miso and tahini are a match made in heaven. This fusion of umami magic and creamy nuttiness is incredibly versatile and perfectly complements sweet, mild sweet potatoes perfectly. Refreshing cucumbers add a crunchy finish to these high-protein stuffed sweet potatoes.
INGREDIENTS
- 2 sweet potatoes, halved lengthwise
- 6 oz organic chickpeas
- 1 cucumber, halved lengthwise and thinly sliced
- 0.5 oz parsley, leaves picked
- 1 lemon, juiced (divided)
- 2 tbsp white miso paste
- 2 tbsp tahini
- 1 tbsp white vinegar
- 6 oz gai lan, roughly chopped
- 1 tbsp white sesame seeds
- 2 tsp crushed Aleppo pepper
- 2 tbsp + 2 tsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat oven to 400°F. Place sweet potatoes on baking sheet and rub each half with 1 tsp olive oil and a pinch of salt and pepper. Roast sweet potatoes, cut side down, until tender, 25 to 30 minutes.
Stir together chickpeas, cucumber, parsley, just 1 tbsp lemon juice, 1 tbsp olive oil, and a pinch of salt in large bowl. (4-serving meal: use 2 tbsp lemon juice, 2 tbsp olive oil)
Whisk together just 1 tsp lemon juice, miso, tahini, vinegar, and 2 tbsp water in medium bowl. (4-serving meal: use 2 tsp lemon juice, ¼ cup water)
Heat 1 tsp olive oil in large nonstick skillet over medium-high heat. Add gai lan, 2 tbsp water, and a pinch of salt and pepper and cook until gai lan is bright green and crisp-tender, 2 to 3 minutes. (4-serving meal: use 2 tsp olive oil, ¼ cup water) (TIP: Crisp-tender means the vegetables will still have some crunch.)
Spread miso tahini on plates and top with sweet potatoes. Gently smash sweet potatoes with back of fork. Top with gai lan and cucumber chickpea salad. Sprinkle stuffed sweet potatoes with sesame seeds and as much Aleppo pepper as you'd like. Enjoy!
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