Miso Tahini-Stuffed Sweet Potatoes
with Greens
Miso and tahini are a match made in heaven. This fusion of umami magic and creamy nuttiness is incredibly versatile and perfectly complements sweet, mild sweet potatoes. Crisp-tender gai lan, bright parsley, and refreshing cucumbers add an herby, vibrant to these high-protein stuffed sweet potatoes.
Nutrition (per serving)
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INGREDIENTS
- 2 sweet potatoes, halved lengthwise
- 6 oz gai lan, roughly chopped
- 1 lemon, juiced (divided)
- 2 tbsp white miso paste
- 2 tbsp tahini
- 1 tbsp apple cider vinegar
- 6 oz organic chickpeas
- 1 cucumber, thinly sliced into half moons
- 0.5 oz parsley, leaves and tender stems chopped
- 1 tbsp white sesame seeds
- 1/2 tsp crushed Aleppo pepper
- 2 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 400°F. Place sweet potatoes on baking sheet and rub each half with ½ tsp olive oil. Roast sweet potatoes, cut side down, until tender, 25 to 30 minutes.
Meanwhile, heat 1 tsp olive oil in large nonstick skillet over medium-high heat. Add gai lan, 2 tbsp water, and a pinch of pepper and cook until gai lan is bright green and crisp-tender, 2 to 3 minutes. Transfer to medium bowl and set aside to cool slightly.
Whisk together just 1 tsp lemon juice, miso, tahini, vinegar, and 2 tbsp water in medium bowl.
Spread miso-tahini sauce on plates and top with sweet potatoes. Gently smash sweet potatoes with back of fork. Stir chickpeas, cucumber, parsley, just 1 tbsp lemon juice, 1 tbsp olive oil, and a pinch of salt into gai lan. Stuff sweet potatoes with gai lan salad and sprinkle with sesame seeds and as much Aleppo pepper as you’d like. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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