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.

5 from 1 vote

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Course: Main Course

Cuisine: Middle Eastern

Keyword: dairy free, healthy, Middle Eastern, vegan, vegetarian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 795kcal

Author: Holly Gray

Ingredients

2 large sweet potatoes halved
2 teaspoon olive oil divided
15 ounces 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

Instructions

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.
In a bowl, mix chickpeas, cucumber, parsley, and 1 tablespoon of lemon juice. Season with salt to taste and set aside.
In a small bowl, whisk together the miso paste, tahini, 1 teaspoon lemon juice, and 2 tablespoons water until smooth.
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.
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.

Nutrition

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