5 minutes
Cook Time
30 minutes
2 people
Cooking Level


  • 1 lb Pure Flavor® Poco Bites®, sliced
  • 2 sweet potatoes, halved
  • 1 19 oz can of chickpeas, rinsed and drained
  • ½ oz fresh parsley, chopped
  • 6 oz gai lan
  • 2 tbsp white miso paste
  • 1 tbsp white vinegar
  • 1 lemon, juiced and halved
  • 2 tsp white sesame seeds
  • 2 tsp red chili pepper flakes (optional)
  • 3 tbsp olive oil
  • salt and pepper


Step 1

Preheat the oven to 425°F. Slice the sweet potatoes in half lengthwise, transfer to a baking sheet. Rub sweet potatoes with olive oil, season with salt and pepper and place cut side down and roast until tender, 25 to 30 minutes.

Step 2

Drain and rinse the chickpeas. Halve and juice the lemon into a small bowl. In a large bowl, combine the chickpeas, sliced cucumbers, parsley leaves, 1 tbsp lemon juice, olive oil, and a pinch of salt. Toss cucumber and chickpea mixture to combine.

Step 3

In a medium bowl, combine the white miso paste, white vinegar, 1 tsp of lemon juice, and 2 tbsp water. Whisk until smooth.

Step 4

Slice the gai lan and chop it into bite-size pieces. Heat a large nonstick skillet with 1 tsp of olive oil over medium-high heat. Add the chopped gai lan, 2 tbsp of water and cook until bright green and crisp-tender, 2 to 3 minutes.

Step 5

Remove the roasted sweet potatoes from the oven. Stuff them with the cooked gai lan and cucumber chickpea salad. Sprinkle with sesame seeds and red chili pepper flakes if desired.

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