Servings: 2
Ingredients
- 2 sweet potatoes
- 1 Tbsp extra virgin olive oil
- 1 red bell pepper Sliced.
- ½ sweet onion Diced.
- ½ cup cabbage
- ½ avocado garnish
- cilantro garnish
Pad Thai Sauce
- 1 Tbsp fish sauce
- 1 Tbsp raw organic honey
- 1 Tbsp rice vinegar
- ½ lime Juiced.
- ¼ cup organic unsalted natural peanut butter
- ¼ cup warm water
- 3 Tbsp liquid aminos
Instructions
- Bake potatoes at 350° F for 45 minutes.
- To save time, roast your potatoes the day before you want to eat them.
- Heat oil in a saute pan over medium heat. Add bell pepper, onion and cabbage, cooking until soft.
- Blend everything for the Pad Thai sauce in a food processor or blender.
- Cut potatoes down the middle lengthwise, scoop out the flesh and combine it with the veggie mixture.
- Fill the potato shells with the mixture and top with sauce, avocado and cilantro.
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