Chickpea and Bok Choy Sweet Potatoes ~

Warm, roasted sweet potatoes stuffed with steamed bok choy, crunchy cucumber, fresh parsley, and chickpeas, then drizzled with a creamy miso-tahini sauce and topped with Aleppo pepper flakes for the perfect blend of spicy and sweet.

I like this dish because it’s hearty and satisfying enough to stand alone as a complete meal; no side dish needed. The creamy miso-tahini sauce pairs so well with the soft sweet potatoes and crunchy cucumber, giving you a perfect mix of flavors and textures. The chickpeas add some nice protein, and the bok choy brings a fresh pop of color. It’s a simple, satisfying meal that leaves everyone feeling full and happy.

Table of Contents

Ingredients Chickpea and Bok Choy Sweet Potatoes

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 bok choy 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

Ingredient Notes

Sweet Potatoes: Choose large, firm sweet potatoes for the best texture and flavor.
Chickpeas: I use a can of chickpeas (garbanzo beans) for convenience, but if you prefer to cook them from scratch, go for it! Just be sure they’re soft but still hold their shape.
Bok Choy: Baby spinach or kale also work well in this recipe.
Cucumber: Adds a refreshing crunch to balance the creamy tahini and tender potatoes.
Miso Paste: White miso has a mild, slightly sweet flavor that blends well with the tahini. It also adds that perfect umami kick.
Tahini: This sesame seed paste has an earthy, slightly bitter flavor and serves as a rich, creamy base for the sauce.
Aleppo Pepper Flakes: These flakes have a gentle heat and a hint of sweetness. Look for it in the Middle Eastern specialty section of the grocery store. You can substitute with crushed red pepper if needed, but the flavor will be slightly different.

How to Make Chickpea and Bok Choy Sweet Potatoes

Roast the Sweet Potatoes. Preheat the oven to 425°F. Rub the sweet potato halves with 1 teaspoon olive oil and place them cut-side down on a baking sheet. Roast for 25 minutes or until tender. Once cool, gently mash the insides without tearing the skins.
Prepare the Chickpea Mixture. In a bowl, mix chickpeas, cucumber, parsley, and 1 tablespoon of lemon juice. Season with salt to taste and set aside.
Make the Miso-Tahini Sauce. In a small bowl, whisk together the miso paste, tahini, 1 teaspoon lemon juice, and 2 tablespoons water until smooth.
Sauté the Bok Choy. Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the bok choy and 1/4 cup water, sautéing until just wilted. Season with salt and pepper.
Assemble the Dish. Spread the miso-tahini sauce onto plates. Top with sweet potato halves and stuff with sautéed bok choy. Add the chickpea mixture on top, then sprinkle with sesame seeds and Aleppo pepper flakes and serve.

Meal Prep

For an easy meal ready to go when you are, roast the sweet potatoes and prepare the chickpea salad in advance. Then store everything separately and assemble when ready to eat.

More Recipes You’ll Love!

Baked Falafel
Chickpea Rice Pilaf
Sweet Potato, Kale, and White Bean Soup
Coconut Chickpea Curry
Miso Grilled Tofu

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