- 2 lbs. sweet potatoes
- 4 tablespoons white miso
- 11⁄2 cups creamy peanut butter
- 4 tablespoons minced shallots
- 2 tablespoons fresh ginger, minced
- 4 cloves fresh garlic, minced
- 1⁄2 cup vegetable broth
- 1 tablespoon coconut oil
- 2 cups edamame
- 1 , 12 oz package organic silken tofu, diced
- 1 pinch cayenne pepper
- 1 small handful cilantro, finely chopped
- 1 bunch swiss chard
- Prepare edamame according to package directions.
- Wash sweet potatoes, trim ends, cube, and boil until soft. Pulse in food processor until chunky but mashed.
- Add miso and peanut butter to the sweet potatoes and stir until thoroughly combined.
- Heat oil in large skillet or wok. Add shallot, garlic and ginger. Sauté until soft (about 3-5 minutes).
- Add edamame and vegetable broth to skillet.
- Toss tofu, cilantro, and sweet potato mixture into skillet and mix well. (The tofu will continue to crumble while stirring, it’s OK.)
- Let cool. Wrap in chard leaves. Roll up burrito style.
TIP: You can make this dish up to 2 days prior and simply wrap in chard when ready to eat.
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