Thai Twice-Baked Sweet Potatoes with My Favorite Peanut Sauce

For the Sweet Potatoes

1. 4 medium sweet potatoes
2. 4 scallions
3. 1 head broccoli
4. 4 Tbs plain Greek yogurt
5. ½ tsp garlic powder
6. ¼ tsp ginger powder
7. Pinch of salt and pepper
8. 1 Lime (for garnish)

For the Protein

1. 1 package very firm tofu OR 1 lb chicken breasts (if short on time you could even use a rotisserie chicken)
2. 1 tsp Thai garlic chili paste

For the Peanut Sauce

1. ¼ cup chunky peanut butter (natural only i.e. ingredients should only be peanuts and salt)
2. ¼ cup hot water
3. 1 and ½ tsp low-sodium soy sauce
4. ½ tsp apple cider vinegar
5. ½ tsp garlic powder or 1 tsp minced garlic
6. ½ tsp ground ginger
7. Pinch red pepper flakes

Instructions

1. Wash and dry sweet potatoes; then, using a fork, prick sweet potatoes. If baking sweet potatoes in the oven, preheat to 400°F.
2. When oven is pre-heated, bake for 45-60 minutes, or until soft. If you are short on time, place sweet potatoes in the microwave (I did two at a time) and cook 5-7 minutes, or until soft. Set aside. While sweet potatoes are cooking, prepare your protein.
3. If using tofu, drain and press tofu for at least 10 minutes and up to 30 minutes. Heat skillet to medium-high heat and coat with olive oil cooking spray. Cut tofu into small 1-inch cubes and toss with Thai garlic chili sauce. Pour into skillet and cook until browned on all sides (about 10 minutes).
4. If using chicken, place in saucepan and pour water to cover. Bring water to a boil then reduce heat to a simmer. Cover and cook 10-12 minutes or until chicken is cooked through. Shred cooked chicken then toss with 1 tsp Thai garlic chili paste.
5. While protein is cooking, steam broccoli then chop into small florets. Place broccoli in large mixing bowl.
6. Dice the white ends of the scallions and place in bowl with broccoli. Save the green ends of the scallions for garnish later.
7. When the sweet potatoes are done cooking and have cooled a bit, cut in half length-wise and scoop out the insides, being careful not to tear the skin. Place flesh of the sweet potato in the mixing bowl along with the broccoli and scallions. Add in Greek yogurt, ground ginger and garlic, and then salt and pepper to taste. Mix well. At this point, make sure to taste your mixture, and adjust seasonings as needed.
8. Finally, add in your protein to the mixture. If using tofu, gently fold it into the mixture. Scoop filling back into the sweet potato skins (you may have some left over).
9. Place sweet potatoes back in the oven for 10 minutes or microwave for an additional 3 minutes.
10. While the stuffed sweet potatoes cook, whisk together ingredients for the peanut sauce.
11. Once the sweet potatoes are done, remove from oven and plate. 1. Drizzle each sweet potato half with peanut sauce and garnish with green scallions and lime juice. Enjoy!

Notes Nutrition per 2 sweet potato halves (with tofu): 300 calories, 13-g fat, 2-g saturated fat, 29-g carbohydrate, 6-g fiber, 7-g sugar, 18-g protein

With chicken: 375 calories, 9-g fat, 1-g saturated fat, 26-g carbohydrate, 5-g fiber, 7-g sugar, 37-g protein

Source is from The Healthy Toast.

bon appetit