I would venture to say that the #1 complaint I get from clients is that eating healthy “takes too much time.” Well I am here to prove to you that just isn’t true! I have a full time job, work this blogging gig on the side, volunteer, keep a nice home for my hubby and I…. I could go on but I know you didn’t come here to read how busy I am. But point in case being that you better believe that I don’t have the time (nor do I want to) to spend hours in the kitchen cooking. Yet I still eat healthy. How? Because healthy eating doesn’t have to take time! And this recipe is the perfect example of that.
I added ground turkey because, well, I like meat. But you could absolutely skip the meat and just do the veggies and edamame. Edamame is a great source of plant based protein. And not only is it a great source, but it’s one of the few plant based sources of “complete” protein, meaning that it contains all 9 essential amino acids. Not to mention it’s super tasty and easy. I buy the frozen, de-shelled bags. Throw ’em in the microwave and, boom, they’re ready to eat. Doesn’t get much better than that!
I had extra onions sitting around so I threw those into my meat as well, but this is not necessary to have an awesome dish.
Thai Peanut Stuffed Sweet Potato
Servings: 4-6 (depends on # of sweet potatoes)
Ingredients:
- 4-6 medium sweet potatoes
- 1 large head of broccoli, chopped
- 1 pound lean ground turkey (optional- can be omitted for vegan/vegetarian recipe)
- 1 cup cooked and shelled edamame beans
- 1/2 cup PB2
- 1 cup plain low-fat Greek yogurt
- 1 clove garlic, minced
- 1 Tablespoon low sodium soy sauce
- 1/2 Tablespoon rice vinegar
- 1/2 Tablespoon sugar (can use sugar substitute)
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Directions:
- Wash and pierce each potato with a fork several times. Place on microwave safe fish and microwave each potato for 8-10 minutes on high or until soft to the touch (cooking time varies based on size of potato).
- While potatoes are cooking, lightly steam broccoli for 5 minutes or until you can pierce it with a fork. (Can also use frozen, steamer bag broccoli to make this recipe even EASIER).
- If using turkey, cook in a skillet over medium-high heat until cooked through and no pink remains (about 8 minutes).
- In a small bowl, combine PB2, Greek yogurt, garlic, soy sauce, rice vinegar, sugar, and crushed red pepper. Mix well. If sauce is too thick, thin with 1-2 Tablespoons of water.
- Make a slit at the top of each cooked potato.
- Stuff with equal amounts of broccoli, turkey, and edamame. Drizzle with peanut sauce. You will likely have extra sauce. Season with salt and pepper.
