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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

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

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.
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