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VARIETY IS THE SPICE OF LIFE.
Eating the TRIBALÍ way is pure and simple. Just pick your patty, then play up the taste, texture, and visual appeal with colorful produce and a healthy dose of good fats.
Thai Stuffed Sweet Potatoes
Thai Stuffed Sweet Potatoes

Serves: 4

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!