All the bold, smoky flavors of enchiladas come through here without a tortilla in sight — just tender roasted sweet potato halves loaded with spiced, saucy chicken and finished with creamy avocado and bright cilantro. The homemade enchilada sauce is built from fire-roasted tomatoes, a warm blend of chili powder, cumin, and smoked paprika, and a splash of coconut aminos in place of soy sauce, keeping every component completely grain- and legume-free. Searing the chicken before shredding it gives the filling real depth, and tossing it back in the sauce with fresh lime juice ties everything together with a citrusy punch. Sweet potatoes pull double duty as both the vessel and the starch, so there's nothing missing from this plate — it's genuinely satisfying and filling for four. The whole process runs mostly hands-off while the potatoes roast, which makes the active cooking feel surprisingly manageable for a weeknight. Topped with sliced avocado and a squeeze of lime, each half looks as good as it tastes.
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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.
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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