2 sweet potatoes

1 red pepper sliced

1/2 sweet onion diced

1/2 cup cabbage

1 ime

Cilantro

Pad Thai sauce: 1 tbsp fish sauce

Pad Thai sauce: 1 tbsp honey

Pad Thai sauce: 1 tbsp rice vinegar

Pad Thai sauce: 1/2 lime, juiced

Pad Thai sauce: 1/4 cup organic unsalted natural peanut butter

Pad Thai sauce: 1/4 cup warm water

Pad Thai sauce: 3 tbsp soy sauce

Cilantro to garnish Bake sweet potato at 350 F degrees for 45 minutes.  To save on time roast your potatoes the day before you want to eat them. Cut the veggies and sauté with olive oil over medium heat until soft.  Blend everything for the peanut sauce in a food processor of blender. Once everything is cooked, cut potato down the middle and fill with toppings.  Garnish with avocado and cilantro.