Time: 60 minutes
4 Sweet Potatoes
2-3 Tribali Thai Turkey Patties, frozen (more if you’d like more protein in each sweet potato)
1 tbsp coconut oil
1 Red Bell Pepper, sliced
¼ red onion, thinly sliced
2 tbsp coconut aminos
2 Scallions, sliced
¼ cup Cilantro
2 tbsp almond butter, for drizzling
Lime wedges, for serving
Preheat oven to 400° F. Scrub the sweet potatoes then poke with a fork a few times and wrap individually in tinfoil. Place on a baking sheet and bake until soft, about 40 minutes.
While you bake your sweet potatoes, make the thai filling. Heat coconut oil in a large skillet over medium heat. Add bell pepper and onion and saute for 4-5 minutes or until softened. Remove veggies from heat, then add the frozen turkey patties to the skillet.
Once softened, use a spatula to break up the patties into small pieces, cooking for about 8 minutes. Once the turkey is cooked throughout add the cooked peppers and onions back to the skillet, along with the scallions, cilantro, and coconut aminos. Stir to combine and cook for 2-3 minutes to heat evenly throughout.
Once the sweet potatoes are cooked, stuff them each with a large spoonful of the filling, top with an almond butter drizzle and scallions if desired, and enjoy!