Stuffed Sweet Potatoes with a Thai Peanut Sauce
4-6 medium sized sweet potatoes
1 large head of broccoli, cut into bite-sized florets or frozen broccoli florets, steamed
1 cup cooked fresh or frozen green peas
1 cup of cooked green lentils
½ cup creamy peanut butter
1 cup coconut milk (from a can, not a box)
2 cloves garlic
½ tablespoon fresh crushed ginger (about the same size as the 2 cloves garlic)
1 tablespoon tamari or coconut aminos if you are soy free
½ tablespoon rice wine vinegar
½ tablespoon coconut sugar
½ teaspoon crushed red pepper flakes (optional)
1 lime, juiced
1 bunch scallions, chopped, for garnish
¼ cup of chopped fresh cilantro for garnish
½ cup chopped peanuts, for garnish
Freshly ground black pepper
Preheat oven to 400° F. Pierce each sweet potato several times with a fork. Place the sweet potatoes on an parchment lined baking sheet. Bake until tender, about 45-60 minutes, depending upon size of sweet potato.
Let cool slightly, then make a slit in the top of each sweet potato.
Place peanut butter, coconut milk, garlic, ginger, tamari (gluten free soy sauce), rice wine vinegar, coconut sugar, crushed red pepper flakes, and lime juice into a blender. Blend on high until completely smooth. Add a little more coconut milk if a thinner consistency is desired.
Top each sweet potato with cooked 2 tablespoons of cooked lentils, broccoli and green peas. Drizzle with peanut sauce and sprinkle with scallions and peanuts. Serve immediately
Extra peanut sauce can be refrigerated for a few days (it may harden a bit in the fridge, thaw before next application). Use as a sauce for poultry and meat, or as a dressing for salad.
*You can add Left over chicken to your stuffed sweet potato and its DELISH TOO!