The Bohlson household kept our dinners super healthy this week. Go us!!! We enjoyed a tasty enchilada quinoa bake Tuesday and Wednesday and tonight I made Thai chicken stuffed sweet potatoes. There were tons of leftovers so we plan on having this for 2 more meals. Never would have I imagined a year ago that I would be cooking with ingredients like quinoa, almond butter and coconut oil. I’m not going to lie, it did take me a bit to get used to these “hippy” ingredients but I think its helped us choose healthier meal options in our own kitchen on a weekly basis. This weeks recipe could basically be classified as Paleo. Some ingredients aren’t considered strict Paleo such as the soy sauce that I used instead of coconut aminos which the recipe called for. Mike gave it two thumbs up and couldn’t believe how much food he could eat! Enjoy 🙂
Ingredients: (serves 6)
6 medium sized sweet potatoes
1 cup canned coconut milk
1/2 cup almond butter
2 teaspoons honey
2 teaspoons sesame oil
1 teaspoon read pepper flakes
2 tablespoons soy sauce ( gluten free if you have it or coconut aminos if you’re strict Paleo)
2 tablespoons chili garlic sauce
2 garlic cloves, minced
couple tablespoons of coconut oil ( if you have it)
4 cups shredded chicken ( I used 2 rotisserie chickens)
2 red bell peppers, chopped
1/2 tsp garlic powder
salt and pepper to taste
a few tablespoons of roasted cashews, chopped
bean sprouts for topping
squeeze of lime juice per potato
Scroll to the bottom for complete cooking directions.
Peanut sauce ingredients in prior to blending 2 ingredients that will def stay a staple in our cabinet.Post blending That’s coconut oil incase you didn’t know. I was brand new to it tonight as well. Pretty cool if you ask me. Just don’t leave the jar on the stove like I did because then it melts 🙂
1) Preheat oven to 400 degrees
2) Poke holes in each potato with a fork multiple times. Wrap desired number of sweet potatoes in foil. Remember this recipe makes 6 servings. I only baked 2 sweet potatoes tonight. Place in preheated oven for approx an hour and 15 minutes or until sweet potatoes are soft and tender.
3) While sweet potatoes are roasting chop and dice chicken, garlic, red peppers, green onion, cilantro. Roast a few handfuls of cashews in your 400 degree oven for 5-10 minutes, stirring half way through. I toasted ours in our toaster oven. Remove nuts from oven, cool and then chop to desired size.
4)When there is about 15-20 minutes left on your sweet potatoes make peanut sauce. Combine coconut milk, almond butter, soy sauce, garlic chili sauce, sesame oil, red pepper flakes, honey, minced garlic and salt to taste in blender. Blend till well combined and smooth.
5)Heat a few tablespoons of coconut oil on medium heat in a large saute pan. Toss in shredded chicken, red peppers and garlic powder. Salt and pepper to taste. Stir to combine and saute for approx 4-5 mintutes. Add peanut sauce and green onion. Combine.
6)Remove potatoes from oven. Careful! Hot potato! Unwrap foil and let it cool for a few minutes. Slice potatoes down the middle. Place approx 1/6 of chicken mixture into middle of each potato. Top with roasted cashews, bean sprouts, cilantro and a squeeze of lime juice.
Recipe adapted from: http://paleomg.com/thai-chicken-stuffed-sweet-potatoes/