Stuffed Sweet Potatoes with Cucumber Chickpea Salad & Miso Tahini | Recipe Cart
Stuffed Sweet Potatoes with Cucumber Chickpea Salad & Miso Tahini www.purplecarrot.com Recipe saved No folders yet. Create one to organize this recipe.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Colander
- Skillet
- Spoon
- Serving platter
Ingredients
- 2 sweet potatoes, halved lengthwise
- 13.4 oz chickpeas, drained and rinsed
- 1 cucumber, halved lengthwise and thinly sliced
- ½ oz fresh parsley, leaves picked
- 1 lemon, juiced (divided)
- 2 tbsp white miso paste
- 2 tbsp tahini
- 1 tbsp white vinegar
- 6 oz gai lan, roughly chopped
- 1 tbsp white sesame seeds
- 2 tsp crushed Aleppo pepper
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
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