Spicing up meal time one stuffed sweet potato at a time! Each sweet potato is stuffed with chicken – kale – homemade chipotle sauce – black beans – cheese. Or, customize it to whatever meets YOUR nutrition needs. The recipe lends itself to meal prep and/or make ahead meals. Then, throw them together and warm them up right before you are ready to eat.
There are a couple steps to make this recipe happen. Don’t let that deter you. I promise they are either super easy steps, or fix it and forget it steps. Throw the potatoes in the oven. Simmer the chicken. Make the sauce in the blender. Then, throw it all together.
Expect some extra sauce leftover from this recipe. Add more to the top of the stuffed potatoes. Save some and pour over roasted veggies + rice bowls, salmon or white fish, tacos, or just eat it with a spoon.
If you’ve really got your stuff together, make an extra potato <medium or two small> so you can make these Sweet Potato Almond Butter Bars too.
Chipotle Chicken & Kale Sweet Potatoes
6 medium sweet potatoes
1 1/2# chicken breasts, boneless & skinless
2 cups chicken broth
2 cups chopped, fresh kale
1/2 Tbsp avocado oil, or oil of choice
6 – 8 garlic cloves, smashed
1/4 cup avocado oil, or oil of choice
14.5 oz can fire roasted tomatoes
2 chipotle peppers in adobo sauce + 2 Tbsp sauce
1/4 cup cilantro, washed – don’t bother chopping, just rip the stems off
zest of 1 lime
juice of 1 lime
1/2 tsp salt
1 can black beans, drained
cheese <I used shredded white cheddar>
- Preheat oven to 425 degrees. Wash potatoes <rub a little oil over potatoes, if you wish>. Place on a baking sheet with parchment paper <easier clean up> & pierce with a fork or knife. Bake for 45 – 60 minutes or until soft to the touch.
- In a large skillet with a lid, add chicken + chicken broth. Cover and bring to a simmer. Simmer for 15 – 20 minutes or until chicken is cooked through. <Once done, remove chicken from broth and allow to cool. Then, shred with 2 forks.>
- Meanwhile, make the sauce.
- Heat 1/4 cup oil in a small skillet over medium high heat. Add smashed garlic cloves and saute until browned, flipping so both sides are browned. Remove from heat.
- In a blender or food processor, combine the oil + garlic + remaining sauce ingredients <tomatoes, chipotle peppers + sauce, cilantro, lime, lime zest, & salt.> Blend until well combined. Set aside.
- In a small bowl, combine kale + 1/2 Tbsp oil + pinch of salt. With your clean hands, massage oil and salt into kale.
- In a large bowl, combine shredded chicken + kale + 1 cup chipotle sauce. Stir. Add more sauce if needed, but save some for a topping.
- Time to assemble the potatoes: slice a cooked sweet potato, squeeze it open a little, stuff with ~3/4 cup chicken + kale mixture, top with black beans + cheese + cilantro + more chipotle sauce. Enjoy!
- This recipe makes a decent amount of sauce. You likely won’t need it all in the chicken – kale mixture, so don’t just dump it all in!
- You can definitely make this plant based by using tofu instead of chicken and leave out the cheese.
- You can prep this ahead of time and put into individual containers for lunches. The items will save in the refrigerator for 3 – 5 days.
Athletes: Grab the biggest sweet potato you can find and stuff that full of chicken & beans! This meal provides all the elements needed to fuel up athletes – complex carbohydrates <potato>, protein <chicken, beans, cheese>, healthy fats <avocado oil>, antioxidants <kale, tomatoes> and flavor!
Healthy Eating: Adjust this meal to your nutrition needs. Buy different size potatoes for the different appetites in your family. Stuff with more or less chicken depending on your personal nutrition needs. Go heavy or light on the cheese. You get the idea.
Kids: Allow them to help build their own dinners. Even better – add them into the prep to increase their odds of trying new foods.