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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!