Mediterranean Stuffed Sweet Potatoes

Preheat the oven to 425 dgf. Rinse and dry the sweet potatoes. Poke a few holes in them with a fork, and slice them lengthwise and transfer to a baking sheet. Rub potatoes with 2 tsp of oil and a pinch of salt and pepper.

Drain and rinse the garbanzo beans. Pat dry with a paper towel and add to the baking sheet. Toss the garbanzos with 1 tbsp of oil, the Ras El Hanout and a pinch of salt and pepper. Put the baking sheet into the oven and make until the garbanzos are crispy and the sweet potatoes are tender, about 30 minutes.

Rinse and halve the lemon. Rinse and dry the scallions and thinly sice them. In a blender combine, the roasted red pepper, juice from half the lemon, pomegranate molasses, allepo flakes, walnuts, cumin, half of the chopped scallion, and 2 tbsp of oil. Blend on high until smooth, season with salt, and transfer muhammarra to a bowl.

Rinse and dice the cucumber and add it to a small bowl. Rinse and dry the parsley, pick the leaves and tender stems; discard any tougher stems. Add the parsley leaves, juice from remaining half of lemon, 1 tsp of oil, and a pinch of salt to the bowl. Toss to combine.

Rinse, dry and destem the kale; roughly chop the leaves. Heat a large skillet over medium-high heat with 1 tbsp of oil. Add the kale, a pinch of salt and pepper, and cook until just wilted and bright green, about 1 to 2 minutes.

Once the sweet potatoes are done, turn right side up and using a fork, mash the flesh just slightly. Divide the sauteed kale between two plates and top with roasted sweet potatoes. Layer on the muhammara vinaigrette, followed by the crispy garbanzos, cucumber parsley salad and remaining scallions. Drizzle with any remaining dressing. Dig in!