Sweet Potato Lunch
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4 servings
- 2 medium sweet potato
- 2 stalk celery
- 2 medium carrot
- 1/2 cup peanut butter, all-natural
- 2 medium banana
Preheat oven to 400°F.
Wrap potatoes in foil; poke each several times with a fork, then bake for 40 minutes or until soft.
While potatoes bake, cut celery and carrots into sticks.
Set sweet potato aside to cool. Once potatoes are cool to the touch, cut them into wedges or mash, and then divide equally among four serving dishes.
Cut bananas in half and add one half to each serving dish along with all remaining ingredients. (Note: If packing to go, keep all ingredients separate until ready to eat).
Calories: 317kcal | Carbohydrates: 37g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Sodium: 211mg | Fiber: 6g | Sugar: 15g