Thai Style Stuffed Sweet Potatoes
You LOVE peanut sauce right? Here is a meal heavy in veggies, and dripping in Thai style peanut sauce. If you are craving some color on your plate during this holiday season, look no further. Add this dish to your meal plan this week for a nutrient loaded dinner that’s as delicious as it is eye catching!
Although there are several ingredients to prep, these potatoes are fairly easy to make! While the sweet potatoes are roasting, you can prep the rest of the ingredients. Once done, simply slice potatoes and fill with broccoli, bell peppers, and edamame. Feel free to add any additional veggies that you may have on hand! Finish by drizzling with Thai peanut sauce and topping with cashews and green onions. This meal is as delicious leftover as it is freshly made so including it in your meal prep plans this week!
Kitchen Tip!
Let’s discuss lining your baking sheets. This step can be crucial to reduce frustrations you may have while cooking from sticking food and can greatly reduce clean up time. The three types of liners I have in my kitchen are a silicone baking mat, parchment paper, and foil, all work great for different applications! I use my silicone baking mat for most of my everyday roasting. It creates a great nonstick surface that is easily washable to reuse over and over again. If you are looking to reduce waste in your kitchen, this is a great investment! Parchment paper is also great to use for everyday roasting. It is a bit more versatile than silicone baking mats if I want to line my dutch oven or bread ban for baking. Parchment paper is also an inexpensive option up front, however if you are using it often some silicon mats may be worth the investment. I also use foil when roasting things that I want the heat of the metal to transfer better when cooking the food. When you want those crispy caramelized edges on veggies like squash for example, foil really helps achieve this better than parchment paper. Foil is not nonstick like silicone mats or parchment paper so ensure you are using oil to prevent sticking. I will also use foil to line a pan completely cover a sheet pan, including the sides, for easy clean up when I am cooking bacon in the oven (my preferred method due to cleanliness and ease of cleanup vs. cooktop).
Nutrition Tip!
Edamame (or soy beans) are a great plant based source of protein! Typically, plants are relatively low in protein, and most that do provide protein to not contain all of the essential amino acids. These are the building blocks of protein and it is important that we receive all nine considered essential for functions of protein in the body such as tissue growth and energy production. Soy (like edamame) is considered a complete protein because it provides all of these essential amino acids. One additional benefit of including whole plant based sources of protein such as edamame in your diet is that they provide fiber, which animal based sources, or soy products such as soy milk do not.
Thai Style Stuffed Sweet Potatoes
Ingredients
- 4 medium sweet potatoes (or garnet yams)
- 1 large head broccoli
- 1 red bell pepper
- 2 Tbsp olive oil
- 2 cups edamame pods
- 3 green onions
- 1 cup raw cashews
- 1/2 c peanut butter
- 1/4 sesame oil
- 1/4 soy sauce
- 1/4 honey
- 2 tsp sriracha
- 2 garlic cloves
- 1/2 tsp ground ginger
- Juice of 2 limes
Instructions
- Preheat oven to 425 F. Line a baking sheet with aluminum foil. Wash sweet potatoes and pierce each several times with a fork. Place sweet potatoes on foil lined baking sheet and place in the oven once preheated. Bake for 40 minutes, or until fork tender. Turn halfway through baking.
- While sweet potatoes are baking, prep the rest of your ingredients. Roast cashews by placing on a small baking sheet and roasting for 3-4 minutes, until starting to turn golden. Remove and set aside.
- Cut the broccoli into small florets, and bell pepper into short strips. Place both on a parchment paper lined baking sheet. Toss with 2 Tbsp olive oil and mix well so oil coats all of the veggies. Place in oven with the sweet potatoes at about the last 10-15 minutes of baking.
- Steam edamame according to package directions. Slice green onion and set aside for serving.
- Make the peanut sauce by combining peanut butter, sesame oil, soy sauce, honey, sriracha, garlic cloves, ground ginger, and lime juice in a small blender. Blend until smooth.
- Assemble sweet potatoes by slicing in half. Fill each with a quarter of the broccoli bell pepper mixture, and a half cup of the edamame pods. Drizzle peanut sauce heavily over each. Top with slice green onion and roasted cashews. Enjoy while warm, keeping extra peanut sauce close for additional drizzles while eating!
