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Stuffed Sweet Potatoes with Cucumber Chickpea Salad & Miso Tahini
2 or 4 Serving Dinner

Stuffed Sweet Potatoes

with Cucumber Chickpea Salad & Miso Tahini

Tags: Gluten-Free, High-Protein, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
680
FAT
19g
CARBOHYDRATES
98g
PROTEIN
28g

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INGREDIENTS

  1. 2 sweet potatoes, halved lengthwise
  2. 13.4 oz chickpeas, drained and rinsed
  3. 1 cucumber, halved lengthwise and thinly sliced
  4. ½ oz fresh parsley, leaves picked
  5. 1 lemon, juiced (divided)
  6. 2 tbsp white miso paste
  7. 2 tbsp tahini
  8. 1 tbsp white vinegar
  9. 6 oz gai lan, roughly chopped
  10. 2 tsp white sesame seeds
  11. 2 tsp crushed Aleppo pepper
  12. 1 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: sesame, soy
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
680
FAT
19g
CARBOHYDRATES
98g
PROTEIN
28g

View Full Nutrition Label


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INSTRUCTIONS

1
Roast the sweet potatoes

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.

2
Make the cucumber chickpea salad

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. (4-serving meal: use 2 tbsp lemon juice, 2 tbsp olive oil)

3
Make the miso tahini

Add just 1 tsp lemon juice, white miso paste, tahini, white vinegar, and 2 tbsp water to a medium bowl. Whisk the miso tahini until smooth. (4-serving meal: use 2 tsp lemon juice, 4 tbsp water)

4
Cook the gai lan

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 necessary. (4-serving meal: use 2 tsp olive oil, 4 tbsp water) TIP: Crisp-tender means the vegetables will still have some crunch.

5
Serve

When the 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 gai lan and cucumber chickpea salad. Sprinkle the stuffed sweet potatoes with sesame seeds and Aleppo pepper. Tuck in!

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