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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 Chef's Choice High Fiber Bone Health
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
670
FAT
19g
CARBOHYDRATES
93g
PROTEIN
27g


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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. 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 flakes
  12. 2 tbsp + 1 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
670
FAT
19g
CARBOHYDRATES
93g
PROTEIN
27g


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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. Gently smash flesh with the back of a fork.

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, 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. Season to taste with salt and pepper. (4-serving meal: use 2 tsp olive oil, 4 tbsp water). TIP: Crisp-tender means the vegetables will still have some crunch.

5
Serve

Spread miso tahini on plates and top with sweet potatoes. Add gai lan and cucumber chickpea salad. Sprinkle with sesame seeds and Aleppo pepper. Enjoy!

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