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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

Miso and tahini are a match made in heaven. This fusion of umami magic and creamy nuttiness is incredibly versatile and perfectly complements sweet, mild sweet potatoes. Refreshing cucumbers add a crunchy finish to these high-protein stuffed sweet potatoes.

Tags: Gluten-Free High-Protein Nut-Free Chef's Choice High Fiber
Cook Time
2 Servings  |  45 min 4 Servings  |  55 min

Nutrition (per serving)

CALORIES
500
FAT
15g
CARBOHYDRATES
71g
PROTEIN
21g

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INGREDIENTS

  1. 2 sweet potatoes, halved lengthwise
  2. 6 oz organic chickpeas
  3. 1 cucumber, halved lengthwise and thinly sliced
  4. 0.5 oz 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. 1 tbsp white sesame seeds
  11. 2 tsp crushed Aleppo pepper
  12. 2 tbsp + 2 tsp olive oil*
  13. Salt*
  14. Pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
  18. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: sesame, soy
Tools: Baking sheet, Large nonstick skillet
Cook Time
2 Servings  |  45 min 4 Servings  |  55 min

Nutrition (per serving)

CALORIES
500
FAT
15g
CARBOHYDRATES
71g
PROTEIN
21g

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INSTRUCTIONS

1
Roast the 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.

2
Make the cucumber chickpea salad

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)

3
Make the miso tahini

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)

4
Cook the gai lan

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.)

5
Serve

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!

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