Stuffed Sweet Potatoes

Preheat oven to 400°F. Place sweet potatoes on baking sheet and rub each half with 1 tsp olive oil and a pinch of salt and pepper. Roast sweet potatoes, cut side down, until tender, 25 to 30 minutes.

Stir together chickpeas, cucumber, parsley, just 1 tbsp lemon juice, 1 tbsp olive oil, and a pinch of salt in large bowl. (4-servings: use 2 tbsp lemon juice, 2 tbsp olive oil)

Whisk together just 1 tsp lemon juice, miso, tahini, vinegar, and 2 tbsp water in medium bowl. (4-servings: use 2 tsp lemon juice, ¼ cup water)

Heat 1 tsp olive oil in large nonstick skillet over medium-high heat. Add gai lan, 2 tbsp water, and a pinch of salt and pepper and cook until gai lan is bright green and crisp-tender, 2 to 3 minutes. (4-serving meal: use 2 tsp olive oil, ¼ cup water) (TIP: Crisp-tender means the vegetables will still have some crunch.)

Spread miso tahini on plates and top with sweet potatoes. Gently smash sweet potatoes with back of fork. Top with gai lan and cucumber chickpea salad. Sprinkle stuffed sweet potatoes with sesame seeds and as much Aleppo pepper as you'd like. Enjoy!