Vegetarian Dairy Free Buffalo Chicken Stuffed Sweet Potatoes
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Learn more →Ingredients
4 servings
For the sweet potatoes
- 4 medium sweet potatoes (about 8 oz each)
- 1 tbsp olive oil
- ½ tsp salt
For the buffalo chicken
- 1.5 lbs boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ cup frank's redhot sauce (or other cayenne-based hot sauce)
- 2 tbsp dairy free butter, melted
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
For the dairy-free ranch drizzle
- ⅓ cup vegan mayonnaise
- 2 tbsp unsweetened dairy free milk
- 1 tbsp fresh lemon juice
- ½ tsp dried dill
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
For serving
- 3 scallions, thinly sliced
- 1 stalk celery, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Rub the sweet potatoes all over with olive oil and sprinkle with salt. Place on a baking sheet and bake for 45–55 minutes, until a fork slides through the thickest part with no resistance and the skins are slightly wrinkled.
- 2
While the sweet potatoes bake, place the chicken breasts in a large saucepan and pour in the chicken broth. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 18–22 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part.
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