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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
40 min
CALORIES
660
FAT
18g
CARBOHYDRATES
97g
PROTEIN
26g

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INGREDIENTS

  1. 2 sweet potatoes
  2. 13.4 oz chickpeas
  3. 1 cucumber
  4. ½ oz fresh parsley
  5. 1 lemon
  6. 2 tbsp white miso paste
  7. 2 tbsp tahini
  8. 1 tbsp white vinegar
  9. 6 oz gai lan
  10. 2 tsp white sesame seeds
  11. 2 tsp crushed Aleppo pepper
  12. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: soy
Tools: Baking sheet, Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
660
FAT
18g
CARBOHYDRATES
97g
PROTEIN
26g

View Full Nutrition Label


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INSTRUCTIONS

1
Roast the sweet potatoes

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.

2
Make the cucumber chickpea salad

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.

3
Make the miso tahini

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.

4
Cook the gai lan

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.

5
Serve

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!

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