| 15 | 35 | 455 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 15 min | 2 |
| 2 1/2 tbsp | Almond butter |
| 1 large | Carrots (grated) |
| 2 cup | Cilantro (coriander) (chopped) |
| 2 tbsp | Cilantro (coriander) (chopped) |
| 1 tbsp | Coconut oil (melted) |
| 1 clove(s) | Garlic (coarsely chopped) |
| 2 piece, 1-inch | Ginger root |
| 1 bunch | Green onion (chopped) |
| 1 tsp | Hot pepper (chili) flakes |
| 1 whole lime(s) | Lime juice (fresh) |
| 1/4 tsp | Sea Salt |
| 1 pinch | Sea Salt |
| 1 1/2 tbsp | Sesame oil |
| 2 large potato | Sweet potato |
| 1/2 cup | Water (as needed) |
Scrub sweet potatoes, pat dry, rub with coconut oil and sprinkle with salt.
Bake at 400 F on a parchment or foil-lined baking sheet for 1 hour, or until soft and creamy inside.
To make Almond Sauce, mince garlic and ginger in a food processor. Add almond butter, lime juice, chili flakes and blend. Add remaining ingredients and blend until smooth.
Make a slit down the middle of the cooked sweet potato.
Drizzle with Almond Sauce, then top with carrots, green onions, cilantro and drizzle again.
Serve and enjoy!
| Meat Alternative | 0.6 |
| Vegetables | 5.6 |
