Want to keep your New Year’s resolution and still chow down at the Big Game? Try this healthier game day recipe for Vegan Thai Peanut Sweet Potato Skins!
It’s that time of year again. For one day and one day only, I actually care about a
foosball football game. Not so much to root for a specific team or to care if the balls are actually inflated all the way. Ahem… Patriots.
For me, it’s all about seeing if the halftime show will actually be decent (probably not), if I can overcome my lifetime losing streak in the football pool at work (fat chance), and of course, to watch the creative commercials and enjoying a large consumption of food.
For this year though, that large consumption of good eats has to be healthy game day food. Because this guy wants to fit back into his skinny jeans and modern fit shirts (i.e. my regular clothes that my fat butt doesn’t fit into anymore) AND get his football grub on at the same time.
Case in point? Potato skins. Just because I’ve got some extra squishiness (is that a word?) going on doesn’t mean I don’t want me some ‘tater skins. But this year, I’m going in a different healthier direction with these Vegan Thai Peanut Sweet Potato Skins.
That’s right. You heard that correct. These puppies are vegan friendly. Sweet potatoes. Broccoli. Edamame. Scallions. Peanut sauce. Boom.
Side note… does anyone else wish it was socially acceptable to actual drink peanut sauce from a glass? I’m asking for a friend, of course.Print
Vegan Thai Peanut Sweet Potato Skins
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 10 Sweet Potato Skins 1x
- 5 medium sweet potatoes
- Olive oil
- Kosher salt
- 1 large head broccoli, cut into bite-sized florets
- 1 cup cooked edamame beans
- 1 bunch scallions, chopped
- ½ cup chopped peanuts, for garnish, if desired
- Peanut sauce (recipe below)
for the Peanut Sauce
- ½ cup peanut butter
- 1 cup coconut milk (from a can, not a box)
- 2 cloves garlic
- ½ tablespoon fresh ginger (about the same size as the 2 cloves garlic)
- 1 tablespon soy sauce
- ½ tablespoon rice wine vinegar
- ½ tablespoon granulated sugar or coconut sugar
- 1 lime, juiced
- Sriracha, if desired
- Preheat oven to 400° F. Wash your sweet potatoes and pierce each one several times with a fork. Lightly brush sweet potatoes with olive oil and sprinkle with Kosher salt. Place the sweet potatoes on an aluminum-foil lined baking sheet and bake until tender, about 45-60 minutes, depending upon size of sweet potato. Slice cooked sweet potaotes in half and let cool for about 10 minutes.
- Meanwhile, cook broccoli by either steaming or oven roasting. I prefer oven roasted broccoli. Simply place florets on an aluminum foil lined baking sheet and drizzle with olive oil and sprinkle generously with Kosher salt. Toss to coat and roast in 400°F oven for approximately 15-20 minutes.
- Scrape some of the sweet potato out of each peel, leaving a medium size layer of flesh inside the peel so that it can maintain its structure (reserve the scooped out flesh for another use). Lightly brush skins with olive oil (too much olive oil and skins will be soggy) and bake for about 10 minutes until crisp. Remove skins from oven and stuff with cooked broccoli and edamame, scallions, and chopped peanuts (if using). Drizzle with peanut sauce and devour immediately.
for the Peanut Sauce.
- Place peanut butter, coconut milk, garlic, ginger, soy sauce, rice wine vinegar, sugar, lime juice, and a squeeze of sriracha (if desired) into a blender. Blend on high until completely smooth. Add a little more coconut milk if a thinner consistency is desired.
- Extra peanut sauce can be refrigerated for a few days (it may harden a bit in the fridge, thaw and stir before next application). Use as a sauce for poultry and meat, or as a dressing for salad.
If you prefer, you can substitute a large pinch of garlic powder and ginger powder for the fresh garlic and ginger in the peanut suace.