A healthy, vegan recipe for sweet potatoes stuffed with broccoli, edamame, and a creamy Thai peanut sauce makes for a quick and easy weeknight dinner.
Wow, it’s been over a week since my last post. Lame Chris. Really lame.
This past week has been a total whirlwind. Cramming in a bunch of private music lessons after school (it’s NYSSMA prep time here in NY, which is an adjudicated solo festival for student musicians). Traveling to Tortola BVI (that’s British Virgin Islands) to chaperone the high school band trip. And now trying to play catch up on life and getting our house ready to put on the market.
I’ll share more details about the high school band trip and the whole selling the house thing soon. But it’s 6am and my brain is just barely in function mode. I’d rather have coherent thoughts to share all about my international adventures and domestic purging of a whole lot of crap we had no idea we even owned.
I’ve literally had this post sitting in my drafts for a month. I kinda wanted to space it out and give it some breathing room from that very similar looking dish using spaghetti squash.
Goodbye squash. Hello sweet potato.
And really, you can never go wrong with Thai peanut sauce. It’s da bomb. Please excuse my usage of da bomb. Like I said, it’s early… and I’m running on fumes from a lack of sleep. Da bomb. Sorry.