Kitchen Adventures || Chipotle Stuffed Sweet Potatoes
Ah, the time of year when we gain a massive collection of clothing items that people leave after a workout. It’s cool enough that you show up in a hoodie, but as soon as you start moving in the warm up you’ve got to start losing layers and by the end of the workout, you forgot you were ever cold to begin with so the hoodie (pants, shirt, etc…) remains tossed aside on the gym floor….
This weather has been wild though. One day it’s 85, the next it’s 50…. Whatever, I’m keeping my kitchen in cold weather mode. I’ve been making everything hearty and hot. I use sweet potatoes in a lot of recipes, but until it gets cool out I tend to forget about doing stuffed sweet potatoes. I’ve posted a stuffed sweet potato recipe before, but this one is a bit different and works some greens in there too.
Give it a go! 
INGREDIENTS
4 Medium sized sweet potatoes
1.5 Lbs chicken breast
1 15 oz can black beans (drained and rinsed)
1/2 medium onion – diced
3 large handfuls of kale – stems removed – torn or chopped
2 cloves garlic – minced
Coconut oil
Chipotle Sauce:
1/2 cup light oil – I used grapeseed (avocado would work too)
3 TBSP Lime juice
1-2 tsp adobo sauce (from canned chipotle peppers in adobo) – This depends on your spice preference. I actually chopped up and added an entire chipotle pepper in addition to this.
1 TBSP chile powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1/3 tsp salt
Optional toppings to serve
Cilantro
Ranch dressing (see THIS post for a greek yogurt ranch recipe)
Avocado
Fresh jalapeno… etc…
INSTRUCTIONS
If you want to TRULY bake your potatoes, wash them well, poke holes with a fork to vent, coat in coconut oil and salt and bake at 425 for 50 – 60 minutes or until fork tender. You can also poke, wrap them in wax paper and microwave for 9-14 minutes (or until fork tender). Or insta pot… or whatever you prefer. I liked baking them for this recipe so the skins were dried and crispy.
While they are baking, the chicken also needs to be precooked. Instapot, bake (coat with olive oil, season with s&p, bake on separate sheet in oven with potatoes for appx 20 min). Cook in a skillet.. however you want to cook it, but then shred it.
Heat a skillet to medium heat and add a tablespoon of coconut oil. Once melted, cook the onion until it begins to soften and turn translucent. Add the garlic and cook for another 30 seconds, continuously stirring, until fragrant. Add the kale, season with salt and pepper and saute until kale is slightly wilted and turning dark green. Once the kale is cooked to your preference, remove the skillet from the heat.
For the sauce – I like using mason jars for sauces and dressings so all I have to do is shake the ingredients together. If you don’t have one, whisk the spices together with the lime juice, and then add the oil and a small amount of adobo sauce. Combine well and then taste it to see if the “heat” is to your liking. If you like spicier, add more adobo! If doing this in a mason jar, put it all in there, put on the lid, and shake it up!
Once your chicken is done and shredded, add it, the black beans and the sauce to the skillet. Return the skillet to low heat. Combine it all well and make sure it’s heated throughout.
Once the potatoes are done, let them cool until you can handle them. Cut them open and mash up the middle. Top with your chicken mixture and garnish with whatever other toppings you like!
These are filling, delicious, and packed with good for you stuff. I did this as a meal prep recipe and they reheat really well too. Hope you guys enjoy!