| 1. Roast the sweet potatoes.
Preheat the oven to 425°F. Slice the sweet potatoes in half lengthwise and transfer to a baking sheet. Rub each of the potatoes with 1 tsp olive oil and a pinch of salt and pepper. Roast, cut side down, until tender, about 25 to 30 minutes. |
2. Prepare the vegetables.
Drain and rinse the chickpeas. Halve the cucumber lengthwise and thinly slice into half moons. Pick the parsley leaves. Trim about 1 inch of the stems away from the gai lan and discard. Chop the gai lan into bite-sized pieces. Halve the lemon.
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3. Make the chickpea salad.
In a large bowl, combine the chickpeas, sliced cucumber, parsley, juice from half the lemon, 2 tbsp olive oil, and a pinch of salt. Toss the cucumber chickpea salad to combine.
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| 4. Whisk the miso tahini.
In a medium bowl, combine the white miso paste, tahini, white vinegar, 1 tsp lemon juice, and 2 tbsp water. Whisk the miso tahini until smooth. |
5. Cook the gai lan.
Place a large skillet over medium-high heat with 1 tsp olive oil. Once hot, add the gai lan and ¼ cup water to create some steam. Cook, shaking the pan occasionally, until bright green and crisp-tender, about 2 to 3 minutes. Season the gai lan with salt and pepper. |
6. Serve.
Once the sweet potatoes are ready, turn cut-side-up. Using a fork, mash the flesh a bit. Spread the miso tahini onto large plates and top with the sweet potatoes. Stuff with gai lan and layer on the cucumber chickpea salad. Sprinkle the stuffed sweet potatoes with sesame seeds and as many Aleppo pepper flakes as you’d like. |
