Fish Free Paleo Lime Chicken Enchilada Stuffed Sweet Potatoes
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Learn more →Ingredients
4 servings
For the sweet potatoes
- 2 large sweet potatoes (about 10–12 oz each)
- 1 tbsp avocado oil
- ¼ tsp salt
For the enchilada sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ½ cup 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. - 1 tbsp coconut aminos
For the chicken filling
- 1 lb 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. - 1 tbsp avocado oil
- ½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp salt
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- 1 avocado, sliced
- ¼ cup fresh cilantro, roughly chopped
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Rub the sweet potatoes all over with 1 tbsp avocado oil and sprinkle with 1/4 tsp salt. Place on a baking sheet and roast for 45–50 minutes, until a fork slides through the center with no resistance and the skins are slightly wrinkled.
- 2
While the sweet potatoes roast, make the enchilada sauce. Heat 1 tbsp avocado oil in a medium saucepan over medium heat until shimmering. Add the chili powder, cumin, smoked paprika, oregano, garlic powder, and onion powder and stir constantly for about 30 seconds, until fragrant. Add the fire-roasted tomatoes, chicken broth, coconut aminos, and 1/4 tsp salt. Stir to combine and bring to a simmer.
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