1 large head of broccoli, cut into bite-sized florets, steamed
1 cup cooked edamame beans
1/2 cup peanut butter
1 cup coconut milk (from a can, not a box)
2 cloves garlic
1/2 tablespoon fresh ginger (about the same size as the 2 cloves garlic)
1 tablespon soy sauce
1/2 tablespoon rice wine vinegar
1/2 tablespoon sugar
1/2 teaspoon crushed red pepper flakes
1 lime, juiced
1 bunch scallions, chopped, for garnish
1/2 cup chopped peanuts, for garnish
Freshly ground black pepper
Preheat oven to 400° F. Pierce each sweet potato several times with a fork. Place the sweet potatoes on an aluminum-foil lined baking sheet. Bake until tender, about 45-60 minutes, depending upon size of sweet potato.
Let cool slightly, then make a slit in the top of each sweet potato.
Place peanut butter, coconut milk, garlic, ginger, soy sauce, rice wine vinegar, sugar, crushed red pepper flakes, and lime juice into a blender. Blend on high until completely smooth. Add a little more coconut milk if a thinner consistency is desired.
Top each sweet potato with cooked broccoli and edamame. Drizzle with peanut sauce and sprinkle with scallions and peanuts. Serve immediatley.
Extra peanut sauce can be refrigerated for a few days (it may harden a bit in the fridge, thaw before next application). Use as a sauce for poultry and meat, or as a dressing for salad.