Loaded Sweet Potatoes (Easy Meal!)
This loaded sweet potato recipe features a zesty slaw and creamy Thai peanut butter sauce. This colorful, plant-based dinner comes together in just 35 minutes for a nutritious weeknight meal the whole family will love!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: Thai
Ingredients
Scale
For the sweet potatoes and slaw
- 4 medium to large sweet potatoes (10 to 12 ounces each)
- 1/4 red cabbage (3 cups shredded)
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 green onion
- 1/4 cup chopped cilantro
- 2 tablespoons fresh lime juice (1 lime)
- 1/4 teaspoon kosher salt
- Crushed peanuts, for the garnish
For the Thai peanut butter sauce
- 1/3 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice (1 lime)
- 1 teaspoon maple syrup
- 2 tablespoons water
Protein adders: Serve with canned chickpeas, crispy tofu, brown lentils, pan seared chicken, or sauteed shrimp
Instructions
- Cook the sweet potatoes: Go to Instant Pot Sweet Potatoes, Steamed Sweet Potatoes, or Quick Baked Sweet Potatoes.
- Make the slaw: Thinly slice the red cabbage, enough for 3 cups. Thinly slice the peppers. Thinly slice the green onion. Chop the cilantro. In a large bowl, mix together the cabbage, peppers, green onion and cilantro with the lime juice and kosher salt.
- Make the Thai peanut butter sauce: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, and water. Taste and add a bit of kosher salt if desired (this depends on the salt content of the peanut butter).
- Serve: Slice the sweet potatoes in half and top them with the slaw. Drizzle with the Thai peanut butter sauce and sprinkle with chopped peanuts. (If desired, serve with one of the protein adders listed above!)
