Stuffed to the brim with fresh broccoli and drizzled with a peanut coconut sauce, Thai-inspired sweet potatoes are healthier and more flavorful than the starchy white variety. Plus, you’ll get plenty of beta-carotene and fiber, not to mention more than eight grams of protein in this vegan dish. Drizzle any leftover sauce over your favorite steamed veggies, shrimp, or even use it as salad dressing.
Broccoli-Stuffed Sweet Potato Recipe with Peanut Sauce
Prep time: 20 minutes
Cook time: 1 hour
3 sweet potatoes, scrubbed
1 1/2 cups broccoli florets
1/4 cup chopped peanuts
For peanut coconut sauce:
1/3 cup peanut butter
2/3 cup light coconut milk
1 clove garlic
Juice from 1/2 lime
1 1/2 teaspoon soy sauce
3/4 teaspoon rice wine vinegar
3/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon ginger paste or minced ginger
- Preheat oven to 400° F.
- With a fork, prick each sweet potato 3-4 times. Place on baking sheet and bake for 1 hour.
- While potatoes are cooking, place all sauce ingredients into food processor. Blend until smooth.
- In a microwave-safe bowl, place broccoli florets and 2 tablespoons of water. Cover and microwave for 3-4 minutes until steamed.
- Stuff each potato with ½ cup broccoli. Drizzle 1 tablespoon of sauce on top, and garnish with chopped peanuts.
For more recipes from Emily, visit www.emsbytes.com.