Muhammara Stuffed Sweet Potatoes with Crispy Chickpeas

Ingredients
2 sweet potatoes
1 can chickpeas
1 tbsp. ras el hanout
1/2 c. quinoa
1 lemon
1 scallion
4 oz. roasted red peppers
1/4 c. walnuts
2 tbsp. of balsamic glaze or pomegranate molasses
1 Persian cucumber
2 oz. Treeline Cashew Cheese (optional)

Directions
Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to one half of a baking sheet. Rub potatoes with 2 teaspoon olive oil each and sprinkle with a pinch of salt and pepper.

Drain, rinse and dry the chickpeas with a paper towel. Add them to the other half of the baking sheet. Toss the chickpeas with 1 tablespoons of olive oil, ras el hanout, and a pinch of salt and pepper. Bake until the chickpeas are crispy and the sweet potatoes are tender, about 30 to 35 minutes.

Add the quinoa, ¾ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.

Halve the lemon. Roughly chop the scallion. Drain the roasted red peppers. In a blender, combine the just half the lemon juice, chopped scallion, roasted red peppers, walnuts, cumin, just 1 tablespoons of balsamic glaze, and 2 tablespoons of olive oil. Blend on high until smooth and season with salt.

Cut the remaining lemon into wedges. Dice the cucumber. Once the sweet potatoes are tender, flip and mash the flesh slightly with a fork.

Divide the quinoa between large plates and top with roasted sweet potatoes. Layer on the crispy chickpeas, diced cucumbers, roasted red pepper vinaigrette, and cashew cheese. Serve with lemon wedges.