Muhammara Stuffed Sweet Potatoes

Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to one half of a baking sheet. Rub potatoes with 2 tsp (4 tsp) olive oil each and sprinkle with a pinch of salt and pepper.

Drain, rinse and dry the chickpeas with a paper towel. Add them to the other half of the baking sheet. Toss the chickpeas with 1 tbsp (2 tbsp) olive oil, ras el hanout, and a pinch of salt and pepper. Bake until the chickpeas are crispy and the sweet potatoes are tender, about 30 to 35 minutes.

Add the quinoa, ¾ cup (1 ½ cup) water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.

Halve the lemon. Roughly chop the scallion. Drain the roasted red peppers. In a blender, combine the just half the lemon juice, chopped scallion, roasted red peppers, walnuts, cumin, just 1 tbsp (2 tbsp) balsamic glaze, and 2 tbsp (4 tbsp) olive oil. Blend on high until smooth and season with salt.

Cut the remaining lemon into wedges. Dice the cucumber. Once the sweet potatoes are tender, flip and mash the flesh slightly with a fork.

Divide the quinoa between large plates and top with roasted sweet potatoes. Layer on the crispy chickpeas, diced cucumbers, roasted red pepper vinaigrette, and Cashew Cheese. Serve with lemon wedges. Tuck in!