•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.
•Prepare rice according to directions for the number of servings
you desire.
•Place almond butter, coconut milk, garlic, ginger, tamari, rice
wine vinegar, honey, 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.
•Place sweet potato on a bed of rice.
•Top each sweet potato with cooked broccoli and edamame. (We
have also topped it with other raw veggies such as carrots,
jalapeno, and red bell pepper.)
•Drizzle generously with sauce and sprinkle with scallions and
nuts. Add salt and pepper to taste. Serve immediately. (Some
of us also top it with a drizzle of sriracha to add more heat.)
•Extra sauce can be refrigerated for a few days (it may thicken
a bit in the refrigerator, allow to warm up to room temperature
before next use).