Stuffed Sweet Potatoes
with Cucumber Chickpea Salad & Miso Tahini
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- 2 sweet potatoes
- 13.4 oz chickpeas
- 1 cucumber
- ½ oz fresh parsley
- 1 lemon
- 2 tbsp white miso paste
- 2 tbsp tahini
- 1 tbsp white vinegar
- 6 oz gai lan
- 2 tsp white sesame seeds
- 2 tsp crushed Aleppo pepper
- 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 400°F. Slice sweet potatoes in half lengthwise and transfer to a baking sheet. Rub each sweet potato half with 1 tsp olive oil and a pinch of salt and pepper. Roast, cut side down, until tender, 25 to 30 minutes.
Drain and rinse the chickpeas. Halve the cucumber(s) lengthwise and thinly slice. Pick the parsley leaves. Halve and juice the lemon(s). Add chickpeas, sliced cucumber, parsley leaves, just 1 tbsp (2 tbsp) lemon juice, 1 tbsp (2 tbsp) olive oil, and a pinch of salt to a large bowl. Toss the cucumber chickpea salad.
Add just 1 tsp (2 tsp) lemon juice, white miso paste, tahini, white vinegar, and 2 tbsp (4 tbsp) water to a medium bowl. Whisk the miso tahini until smooth.
Trim ½ inch off the ends of the gai lan. Chop gai lan into bite-size pieces. Heat 1 tsp (2 tsp) olive oil in a large nonstick skillet over medium-high heat. Add chopped gai lan and 2 tbsp (4 tbsp) water and cook until gai lan is bright green and crisp-tender, 2 to 3 minutes. Taste, and add salt and pepper as necessary.
When the roasted sweet potatoes are finished cooking, slightly mash the flesh with a fork. Spread miso tahini on large plates and top with mashed sweet potatoes. Add cooked gai lan and cucumber chickpea salad. Sprinkle the stuffed sweet potatoes with sesame seeds and Aleppo pepper. Tuck in!