This is a surprisingly filling supper. Add a green salad or some steamed kale, and you’ll be set!
Broccoli-Stuffed Potatoes with Chickpea-Tahini Sauce
2 large baking potatoes
1 medium broccoli crown, broken into small florets
1 teaspoon olive oil
Freshly-ground black pepper to taste
1/2 cup chickpeas / garbanzos
1/4 cup tahini (aka sesame seed butter)
1/2 teaspoon garlic powder
Unflavored almond milk (coconut, soy, or hemp will work as well)
4-6 tablespoons lemon juice
4 tablespoons aged barley miso
1 tablespoon Sriracha sauce (or more!)
Chopped green onions or crispy fried onions (like Trader Joe’s Gourmet Fried Onion Pieces)
Preheat oven to 400 degrees. Scrub potatoes and pierce a few times with a knife. Place in oven, directly on rack, and bake 50-60 minutes, or until a knife comes out clean.
While potatoes bake, toss broccoli with olive oil, garlic powder, and black pepper. Arrange on a baking sheet or in roasting pan and place in oven with potatoes. Roast until tender crisp, about 15 minutes.
Whisk tahini sauce ingredients together in a food processor, or use an immersion blender. Thin with the almond milk until it’s a pourable consistency. Taste and adjust seasonings. Depending on the size of your potatoes, you might not need all the sauce, but it refrigerates well.
Cut open potatoes, and stuff with broccoli. Drizzle with tahini sauce, sprinkle with green onions, and serve.