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Home » Meals » Lunch & Dinner » Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

August 21, 20188 Comments

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Stuffed Sweet Potatoes - Roasted sweet potatoes stuffed with fresh veggies, chickpeas, & lemon then served over miso tahini with Aleppo pepper flakes via @thiswifecooksStuffed Sweet Potatoes - Roasted sweet potatoes stuffed with fresh veggies, chickpeas, & lemon then served over miso tahini with Aleppo pepper flakes via @thiswifecooks

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.

Stuffed Sweet Potatoes

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.

Ingredients for Stuffed Sweet Potatoes:

  • sweet potatoes
  • olive oil
  • chickpeas – also known as garbanzo beans
  • cucumber
  • fresh parsley
  • Chinese broccoli – also known as gai-lan
  • lemon juice
  • white miso paste
  • tahini
  • white vinegar
  • sea salt
  • ground black pepper
  • white sesame seeds
  • Aleppo pepper flakes

How to make Stuffed Sweet Peppers:

Preheat oven to 425 degrees F.
 
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.
 
When cool enough to handle, turn potato halves cut-side up. Use a fork to gently mash, being careful to not tear the skins.
 
To a mixing bowl, add chickpeas, cucumbers, parsley, lemon juice.
 
Season with salt, to taste. Set aside.
 
To a small bowl, add the white miso paste, tahini, 1 teaspoon lemon juice, and 2 tablespoons water.
 
Whisk until the consistency is smooth.
 
Heat a large skillet over medium-high heat.
 
Add 1 teaspoon olive oil. When the oil is hot, add gai lan and 1/4 cup water.
 
Sauce until slightly wilted.
 
Season to taste with salt and pepper.
 
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.
 
Sprinkle with sesame seeds and Aleppo pepper flakes.
 
Serve warm.

 

Cheers!

Stuffed Sweet Potatoes - Roasted sweet potatoes stuffed with fresh veggies, chickpeas, & lemon then served over miso tahini with Aleppo pepper flakes

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!

Holiday Roasted Sweet Potatoes | The irresistible flavor combination of sweet potatoes, garlic, herbs, parmesan make these potatoes perfect for the holiday table! | thiswifecooks.com

Holiday Roasted Sweet Potatoes

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.

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

Sweet Potato Black Bean and Lime Rice Bowl

Stuffed Sweet Potatoes - Roasted sweet potatoes stuffed with fresh veggies, chickpeas, & lemon then served over miso tahini with Aleppo pepper flakes

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.
5 from 1 vote
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Author: Holly Gray
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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

  • Preheat oven to 425 degrees F.
  • 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.
  • When cool enough to handle, turn potato halves cut-side up. Use a fork to gently mash, being careful to not tear the skins.
  • To a mixing bowl, add chickpeas, cucumbers, parsley, lemon juice, Season with salt, to taste. Set aside.
  • To a small bowl, add white miso paste, tahini, 1 teaspoon lemon juice, and 2 tablespoons water. Whisk until consistency is smooth.
  • 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.
  • 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.
  • Sprinkle with sesame seeds and Aleppo pepper flakes. Serve warm.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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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Filed Under: Autumn Flavors, Lunch & Dinner, Side Dishes, Vegan Tagged With: fall, potatoes, sweet potatoes, vegan

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Reader Interactions

Comments

  1. VeeatCookBake

    August 22, 2018 at 1:16 am

    Love that you use miso paste. That gives such ja cheezy, tangy flavor 🙂

    Reply
  2. Mary Ellen

    August 23, 2018 at 11:25 am

    Oooh yes! Sweet potatoes, chickpeas, and miso are some of my favorite ingredients! These look amazing!

    Reply
  3. Jen

    August 23, 2018 at 5:19 pm

    Stuffed sweet potatoes are a favorite at our house – I always love finding new creative ways to stuff ’em so thanks for sharing this one!! And Chinese broccoli is new to me too!

    Reply
  4. Fit Foodie Nutter

    August 27, 2018 at 10:08 am

    Wow, I could have this dinner on repeat every single day! Love chickpea and sweet potatoes!

    Reply
    • thiswifecooks

      August 27, 2018 at 12:22 pm

      Me too! 🙂

  5. gemma

    August 27, 2018 at 8:05 pm

    I love baked sweet potatoes, definitely giving this recipe a try!

    Reply

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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