Plant-Based Deliciousness

Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

Dinner is served!

Warm, roasted sweet potatoes are stuffed with a mixture of steamed gai-lan (a new-to-me ingredient also known as Chinese broccoli), crunchy cucumbers, fresh parsley, chickpeas, and lemon juice then served over a miso tahini sauce and sprinkled with Aleppo pepper flakes for a perfect balance of spicy and sweet.

This is hearty and satisfying enough to be a meal unto itself: it really doesn’t require anything additional other than maybe a crisp glass of white wine.

Enjoy!

More sweet potato recipes:

Holiday Roasted Sweet Potatoes – The irresistible flavor combination of sweet potatoes, garlic, herbs, and parmesan make these potatoes perfect for the holiday table!

Roasted Sweet Potato, Black Bean & Lime Rice Bowls – A colorful, tasty, satisfying, protein-packed, budget friendly meal that you can have on the table in about 30-40 minutes.

Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

Warm, roasted sweet potatoes are stuffed with a mixture of Chinese broccoli, crunchy cucumbers, fresh parsley, chickpeas, and lemon juice then served over a miso tahini sauce and sprinkled with Aleppo pepper flakes for a perfect balance of spicy and sweet.

Ingredients

  • 2 large sweet potatoes, halved
  • 2 teaspoon olive oil, divided
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 medium cucumber, sliced into quarters
  • 2 tablespoons fresh parsley, chopped
  • 1 small bunch gai lan, chopped, stems removed
  • 1 tablespoon + 1 teaspoon lemon juice, divided
  • 2 tablespoons white miso paste
  • 2 tablespoons tahini
  • 1 tablespoon white vinegar
  • Salt and pepper, to taste
  • 2 teaspoons white sesame seeds
  • 2 teaspoons Aleppo pepper flakes

Instructions

  1. Preheat oven to 425 degrees F.
  2. Rub both potato halves with 1 teaspoon olive oil and place cut side down on a baking sheet. Roast 25 minutes or until fork tender.
  3. When cool enough to handle, turn potato halves cut-side up. Use a fork to gently mash, being careful to not tear the skins.
  4. To a mixing bowl, add chickpeas, cucumbers, parsley, lemon juice, Season with salt, to taste. Set aside.
  5. To a small bowl, add white miso paste, tahini, 1 teaspoon lemon juice, and 2 tablespoons water. Whisk until consistency is smooth.
  6. Heat a large skillet over medium high heat. Add 1 teaspoon olive oil. When oil is hot, add gai lan and 1/4 cup water. Sauce until slightly wilted. Season to taste with salt and pepper.
  7. To serve, spread miso/tahini mixture onto plates then top each with two halves of sweet potatoes. Stuff with gai lan then add a layer of chickpea salad.
  8. Sprinkle with sesame seeds and Aleppo pepper flakes. Serve warm.
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Warm, roasted sweet potatoes are stuffed with a mixture of Chinese broccoli, crunchy cucumbers, fresh parsley, chickpeas, and lemon juice then served over a miso tahini sauce and sprinkled with Aleppo pepper flakes for a perfect balance of spicy and sweet.

 



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