Print Recipe

Sweet Potato Lunch

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Lunch
Cuisine: American
Keyword: dairy free, easy, gluten-free, peanut butter, sweet potatoes, vegetarian
Servings: 4 servings
Calories: 317kcal


  • 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