- 4 medium sweet potato
- 1 bunch broccoli
- 1 cup edamame, shelled
- 1/2 cup almond butter
- 1 cup coconut milk, unsweetened
- 2 clove garlic
- 1 1/2 teaspoon ginger root, fresh
- 1 tablespoon soy sauce, low sodium
- 1/2 tablespoon vinegar, rice
- 1/2 tablespoon sugar
- 1/2 teaspoon red pepper/chili flakes
- 1 medium lime
- 1/2 cup peanuts
- 2 cup grapes
- Preheat oven to 400°F. Pierce each potato with a fork and place in a baking dish. Bake for 45-60 minutes or until tender.
- While potatoes bake, cut broccoli into florets and place in a microwave safe dish with a small amount of water. Cover and cook for 2-3 minutes, longer if a softer texture is desired. Cover and set aside. Edamame may be heated or used at room temperature, whichever is preferred.
- Cool potatoes for 5 minutes. Cut down the center.
- Whisk nut butter, coconut milk, garlic cloves, freshly grated ginger, soy sauce, vinegar, sugar, red pepper flakes (if desired), and juice of lime together in a blender.
- Add broccoli and edamame to center of potatoes. Drizzle with sauce and sprinkle with nuts.
- Serve with grapes.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie