Thai veggie stuffed sweet potatoes with spicy peanut sauce that can easily be made vegetarian/vegan by omitting the meat.
Stuffed potatoes make a simple and healthy meal any night of the week! They are naturally grain and gluten free, yet still filling and hearty as a meal.
I decided to make a chicken and veggie stir-fry with a spicy peanut sauce to top these potatoes, but you could easily omit the chicken and add some extra veggies to make this vegan/vegetarian. The sweetness of the potatoes, savory flavors in the stir-fry and the spicy/tangy peanut sauce all complemented each other very well.
I happened upon these gorgeous purple sweet potatoes at the grocery store and I just had to buy them for something! The interior is creamy and sweet when cooked and the naturally vibrant purple flesh is made by the phytochemical, anthocyanin, which also gives blueberries their antioxidant rich pigment.
They’re not the easiest to find, so feel free to use any sweet or white potato in this recipe if they don’t carry the purple variety in your grocery store.
The nice thing about vegetable stir-fries, is that you can pretty much use any veggie you have on hand. Feel free to substitute some of these for other veggies, like zucchini, squash, broccoli, or kale.
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