#4 Stuffed Japanese Sweet Potato with Truffle Dressing

PROTEIN OPTIONS

Animal Protein: Turkey
Vegan: Lentil/Walnut

INGREDIENTS

AP:
Japanese sweet potato, turkey Swiss chard, Celery, Olive oil, Garlic, Fresh rosemary, Fresh thyme, Salt, Black pepper, Tahini, Garlic, Lemon juice, Truffle oil, Water

Vegan:
Japanese sweet potato, lentil/walnut blend, Swiss chard, Celery, Olive oil, Garlic, Fresh rosemary, Fresh thyme, Salt, Black pepper, Tahini, Garlic, Lemon juice, Truffle oil, Water

MACROS

AP (Standard size)

  • Calories: ~510
  • Protein: ~28g
  • Carbs: ~44g
  • Fat: ~24g

AP ( Abundant size)

  • Calories: ~720
  • Protein: ~42g
  • Carbs: ~64g
  • Fat: ~34g

Vegan (Standard size)

  • Calories: ~540
  • Protein: ~20g
  • Carbs: ~47g
  • Fat: ~28g

Vegan (Abundant size)

  • Calories: ~760
  • Protein: ~29g
  • Carbs: ~68g
  • Fat: ~39g
REHEATING INSTRUCTIONS

Microwave: Remove any sauce containers. Heat the main dish on high for 2–3 minutes, or until heated through. Drizzle with truffle dressing before serving.

Oven: Preheat oven to 350°F (175°C). Place the dish in an oven-safe container and heat for 10–15 minutes, or until warmed through. Add truffle dressing after reheating.