Stuffed Sweet Potatoes
with Cucumber Chickpea Salad & Miso Tahini
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INGREDIENTS
- 2 sweet potatoes, halved lengthwise
- 13.4 oz chickpeas, drained and rinsed
- 1 cucumber, halved lengthwise and thinly sliced
- ½ oz fresh 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
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Preheat the oven to 400°F. Add sweet potatoes to a baking sheet and rub each half with 1 tsp olive oil. Add a pinch of salt and pepper and roast sweet potatoes, cut side down, until tender, 25 to 30 minutes.
Add chickpeas, cucumber, parsley, just 1 tbsp lemon juice, 1 tbsp olive oil, and a pinch of salt to a large bowl. Toss the cucumber chickpea salad.
Add just 1 tsp lemon juice, miso paste, tahini, white vinegar, and 2 tbsp water to a medium bowl. Whisk the miso tahini until smooth.
Heat 1 tsp olive oil in a large nonstick skillet over medium-high heat. Add gai lan and 2 tbsp water and cook until gai lan is bright green and crisp-tender, 2 to 3 minutes. Taste and add salt and pepper as needed. TIP: Crisp-tender means the vegetables will still have some crunch.
When the sweet potatoes are finished cooking, slightly mash the flesh with a fork. Spread miso tahini on plates and top with mashed sweet potatoes. Add gai lan and cucumber chickpea salad. Sprinkle the stuffed sweet potatoes with sesame seeds and Aleppo pepper. Enjoy!
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