Thai Stuffed Sweet Potato

Breakfast , Dinner , Lunch ,


  • Protein: 29g
  • Carbs: 24g
  • Fat: 18g

This Thai inspired dish is a great way to start your morning or prep for lunch! This Thai stuffed sweet potato is not only packed with protein and dense with flavor, it’s also vegetarian.

It’s a great choice to include into your approach due to its complexity. This Thai stuffed sweet potato allows you to diversify your diet and palette. It’s also an easy dish to customize to your liking.

The recipe macros include a serving of fantastic almond sauce. If you don’t want to add it to the dish, here are the macros:

Protein: 25g

Carbs: 19g

Fat: 10g


  • Servings: 1
  • Serving Size: 442g
  • Calories: 376


  • 1In a large pot, cover potatoes with water.
  • 2Bring water to a boil on high heat, and let boil for 30-40 minutes until tender
  • 3In the meantime, cut tomatoes in half
  • 4Make almond sauce by blending almond butter, water soy sauce, ginger, and lime in a blender. It will be liquid and will thicken over time. It’s easier to use as a dressing when it is in a more liquid state
  • 5In a skillet, scramble eggs using cooking spray to prevent sticking
  • 6Scramble eggs for about 5 minutes
  • 7Do not add salt until after eggs are finished cooking for restaurant style eggs
  • 8When potato is finished, top with slaw, tomatoes, eggs, cilantro and almond butter dressing


  • Baked Sweet Potato57g (1/2)
  • Coleslaw (green cabbage and carrots plain slaw)128g (1 cup)
  • Cherry Tomatoes64g (1/2 cup)
  • Whole Eggs100g (2)
  • Eggs Whites60g (2)
  • Peanut Sauce2 tbsp
  • Cilantro4g
  • Almond Sauce2 servings (ea. serving = 28.6g (2tbsp))
  • Almond Butter43g or 3 tbsp (no sugar added)
  • Warm Water4 tbsp
  • Soy Sauce28g (2 tbsp)
  • Grated Ginger5g (1 tsp)
  • Lime14g (1 tbsp.)