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Muhammara Stuffed Sweet Potatoes

with Crispy Chickpeas & Cashew Cheese

dinner

The dressing over these tender, delicious sweet potatoes comes together quickly in the blender, but you could also finely chop everything and hand mix in a bowl. It’s based on a muhammara, a Middle Eastern red pepper and walnut spread. The tangy cashew cheese is dolloped on top for a creamy, sweet bite.

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SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
770
FAT
28g
CARBOHYDRATES
109g
PROTEIN
31g

MAIN INGREDIENTS

  1. 2 sweet potatoes
  2. 13.4 oz chickpeas
  3. 1 tbsp ras el hanout
  4. ½ cup quinoa
  5. 1 lemon
  6. 1 scallion
  7. 4 oz roasted red peppers
  8. ¼ cup walnuts
  9. ¼ tsp ground cumin
  10. 2 tbsp balsamic glaze
  11. 1 Persian cucumber
  12. 2 oz Treeline® Cashew Cheese
  13. 3 tbsp + 2 tsp olive oil *
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Blender
  • Small saucepan with lid
  • Baking sheet

INSTRUCTIONS

1
Prepare the 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.

2
Crisp the chickpeas

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.

3
Cook the quinoa

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.

4
Blend the vinaigrette

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.

5
Finishing touches

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

6
Serve

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!