thai chicken stuffed sweet potatoes

I love eating this meal because I think it's so pretty. All the colors on my plate make me happy while eating my food. Sauteed red bell pepper, fresh green cilantro and a coconut-garlic-almond sauce mixed with shredded chicken. It's so much good packed in a warm sweet potato.

You can save yourself time by using a rotisserie chicken for the recipe. I cooked my chicken ahead of time and shredded it before adding to the sauce. Either way will work.

The original recipe comes from  Juli Bauer's blog PaleOMG

 

 

 

Thai Chicken Stuffed Sweet Potatoes

Ingredients:

4 sweet potatoes
1/2 cup canned full fat coconut milk
1/4 cup smooth almond butter
1 tbsp coconut aminos (or soy sauce)
1 tsp sesame oil
1 tsp honey
1/2 tsp red pepper flakes
1 minced garlic clove
pinch of salt
2 cups chopped or shredded cooked chicken (can use rotisserie)
1 red bell pepper, chopped
1/4 tsp garlic powder
salt and pepper to taste
oil to spray pan
3 green onions, chopped
handful of cilantro, chopped
handful of chopped roasted cashews (optional)

Cooking Directions:

Clean and scrub the sweet potatoes, poke holes throughout and place on a microwave safe plate. Cook for 2-3 minutes on 1 side and turn and cook an additional 2-3 minutes on the other. Cook time will depend on size of potato. Try doing 2 potatoes at a time. Poke fork into the potato to see if it is soft.

Using a blender or food processor, mix together the coconut milk, almond butter, coconut aminos (soy sauce), garlic sauce, sesame oil, honey, red pepper flakes, garlic clove and salt.

Spray a large pan with olive oil and add the chicken, red peppers, garlic powder and a pinch of salt and pepper. Saute for about 5 minutes. Add the green onions and sauce and mix well.

Slice the sweet potatoes down the middle and divide the chicken mixture between the 4 potatoes. Top with cilantro and cashews.