Thai Veggie Chickpea Stuffed Sweet Potatoes with Peanut Sauce
These sweet potatoes are stuffed with veggies and chickpeas, then topped with a delicious and easy peanut sauce! A super healthy, hearty plant based meal.
Ingredients
For the sweet potatoes
- 2 Japanese yams (or other sweet potato of your choice)
- 2 teaspoons coconut oil
- 1 red bell pepper, diced
- 1 cup shredded red cabbage
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 large handful of spinach
- 1 tablespoon sweet chili sauce
- 2 tablespoons chopped fresh cilantro
- 1 scallion, thinly sliced
- 2 tablespoons chopped peanuts
- lime wedges for serving
For the peanut sauce
- 1/2 cup creamy peanut butter
- 2 teaspoons sesame oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 1/2 teaspoons freshly grated ginger
- juice of 1 lime
- 1 clove garlic, minced
- 1/4 cup canned coconut milk
Instructions
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Preheat oven to 350℉. Poke sweet potatoes with a fork several times and place on a baking sheet. Bake for 50 minutes to 1 hour or until cooked through.
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While sweet potatoes are baking, make the peanut sauce. In a medium bowl, whisk together peanut butter, sesame oil, rice wine vinegar, soy sauce, honey, ginger, lime juice, garlic, and coconut milk until creamy. If sauce seems too thick, add a tablespoon or two of hot water or coconut milk to thin. Set aside.
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Heat a medium skillet to medium/high heat. Add the coconut oil. Once hot, add the bell pepper, and cabbage. Sauté for 2-3 minutes, then add the chickpeas and sauté for another couple minutes. Add the spinach and stir until wilted. Remove from heat.
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Once sweet potatoes are finished baking, let cool for a few minutes, then cut them down the center, not cutting all the way through, and mash the insides with a fork. Fill with veggie chickpea mixture, and drizzle with peanut sauce. Top with chopped cilantro, scallions, chopped peanuts, and a squeeze of lime!