Stuffed Sweet Potatoes: Healthy Chicken Taco Style

Take taco night to a new and healthier level! Fill these healthy stuffed sweet potatoes with shredded chicken and your favorite taco toppings for a quick and easy dinner!

Some of our favorite toppings include: Black beans, cilantro cauliflower rice, organic fresh produce like cilantro, radishes, jalapenos, guacamole, or avocado slices, salsa fresca, roasted poblano peppers, freshly squeezed lime juice, shredded romaine lettuce, grilled (or roasted) veggies, fresh diced tomatoes, and the list goes on and on.

Stuffed sweet potatoes are basically a complete meal. You can go all-in and pile the toppings to the moon if that’s your thing! If you want to get really crazy, try putting a dollop of our Cashew Avocado Spread on top. Amazing flavor!

To cut through the heat from any of those tasty toppings (namely peppers), we highly recommended pairing with a cool beverage: To a glass, add a couple of ice cubes, a little sparkling mineral water, freshly squeezed lemon juice, and a dash of pomegranate juice (make sure it’s pure, 100% pomegranate juice). So good! So refreshing!

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Ingredients

• 4 medium sweet potatoes pierced with a fork
• 1 lb boneless, skinless chicken breasts
• 2 tsps chili powder
• 1 tsp cumin ground
• 1 tsp smoked paprika
• 2 cups organic chicken broth
• 1/2 cup organic salsa
• 1 avocado mashed
• 1/4 cup cilantro (optional), chopped
• 2 jalapeño pepper (optional), sliced

Instructions

1. Preheat oven to 400 degrees. Place sweet potatoes on baking sheet and bake for 40-45 minutes, or until cooked through.
2. Add chicken broth, chili powder, cumin, and smoked paprika to a pot on the stove. Bring to a boil. Add chicken breast. Reduce heat and poach chicken until cooked through, about 20 minutes.
3. Remove the chicken and shred it with two forks.
4. When the sweet potatoes are finished cooking, slice them down the middle and top with the shredded chicken, salsa, mashed avocado, cilantro and sliced jalapeño.
5. Enjoy!

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