Almond Ginger Stuffed Sweet Potato

Eating seasonally connects us with Mother Nature aligning us with the natural rhythms of the earth. It also plays an important role in boosting our immunity and vitality because the nutrition in these foods is at its peak. When we flow with the seasons, we adjust to the Earth the same way the animals do, in harmony with all the surrounding elements. The cycle of the seasons is designed to fully support and nourish our health in the most miraculous ways. In the summer time, nature provides us with cooling and hydrating foods. In the fall and winter, there’s an abundance of heavier starches to help us stay warm. In the spring, we are provided with endless greens to help us alkalize in preparation for summer.  

I find that the farmers market is the best place to shop for seasonal and local foods. With its magnificent and abundant variety of fresh produce, I leave feeling deeply nourished not only from the sensorial beauty, but also from engaging in a community-oriented experience. I love to speak with vendors and local farmers about the journey those foods took to get to where they are today, bringing a reminder of the love, energy, and plant intelligence that went into the creation of our food.

This recipe is a staple in my home but shifts concurrently with the seasons. I love stuffing squashes of all sorts: potatoes, pumpkins, apples and even pears. There’s something about baking these nutrient dense beauties that brings out their richness and layered essence. Combining elements of flavor, texture and density creates a harmonious and deeply nourishing meal. 

The recipe itself is quite simple, but can be layered with healthy toppings and mix-ins to your hearts desire. For me, sauce is what ties the whole dish together. It’s fun to make variations of sauces and play with combinations. 

Let nature be your guide in creating this beautiful and satisfying dish! 



makes 4 servings


4 Organic Sweet Potatoes 

2 Baby Bok Choy 

1 Bunch of Kale 

1 Bunch of Broccoli 

2 Tbsp. Virgin Coconut Oil 


Himalayan Sea Salt 

Coconut Aminos



Micro greens (I love cilantro, kale & basil) 

Pumpkin Seeds (toasted if you’d like) 

Chopped Cilantro 

Optional add ins – 

Garlic, onions, green onions- pretty much anything from the allium family!

Any other veggies that you’d like. 


Hemp Seeds. 

Brown rice or Quinoa .

Kelp or Dulse Flakes 



1-2 cups Raw Almond butter

1/2 cup lemon juice

1-2 small cloves of garlic

1/4 cup ginger juice

1 cup water

2 Tbsp. tamari or coconut aminos

1-2 Tsp sea salt salt

1 Tbsp. Raw honey, Maple syrup or Sunroot sweetener

1/2 bunch Organic Cilantro

1/2 bunch Organic Basil

Optional – 1 jalapeno (remove seeds)




Preheat the oven to 425°F. 

Wash the sweet potatoes and then poke them in a few places with a fork. Place on a baking sheet with parchment paper and bake, until soft, 45 minutes-1 hour.

While the sweet potatoes are baking, heat the coconut oil in a medium pan and add the broccoli, then bok choy, Cook until soft but not overdone roughly 3-5 minutes. Then add the kale & at the last moment – add a few dashes of coconut aminos and a pinch of Himalayan sea salt. Cover & Remove from heat.

Cut tempeh in to small squares and in a separate pan, toast tempeh until lightly browned on all sides. Remove from heat and combine with greens mixture. 

Remove the sweet potatoes from the oven. Slice each sweet potato down the middle to create even halves. Scoop out a small amount of the cooked sweet potato, fill with the greens & tempeh mixture, and pop back in the oven for 10-15 minutes. 

**For the sauce: simply place all ingredients in the Food Processor & blend until smooth.

Add toppings, plus sauce of choice & enjoy!