Gentle Simmer

Tag: gluten-free dinner

  • BBQ Chicken Stuffed Sweet Potatoes: Sweet, Smoky, Spectacular

    BBQ Chicken Stuffed Sweet Potatoes: Sweet, Smoky, Spectacular

    Sweet potatoes are nature’s bowl.

    Roast them. Fluff them. Pile on BBQ chicken and crunchy coleslaw. Sweet. Smoky. Creamy. Crunchy. This is a one-potato meal that hits every note. No leftovers? Make two.

    Ingredients

    Serves 4.

    • 4 medium sweet potatoes
    • 1 tbsp olive oil
    • 2 cups cooked chicken, shredded (rotisserie works)
    • ½ cup BBQ sauce (plus extra for drizzling)

    For the Coleslaw (Quick):

    • 2 cups shredded coleslaw mix
    • ¼ cup mayo
    • 1 tbsp apple cider vinegar
    • 1 tsp honey
    • Salt and pepper

    Optional toppings: Green onions, cilantro, pickled red onions

    Step-by-Step Instructions

    Step 1: Roast the Sweet Potatoes

    1. Preheat oven to 400°F (200°C).
    2. Poke sweet potatoes with a fork. Rub with olive oil and salt.
    3. Roast 40-50 minutes until tender.

    Step 2: Make the Coleslaw

    1. Mix coleslaw, mayo, vinegar, honey, salt, and pepper in a bowl. Set aside.

    Step 3: Prep the BBQ Chicken

    1. Toss shredded chicken with BBQ sauce until coated.

    Step 4: Assemble

    1. Slit sweet potatoes open. Fluff insides with a fork.
    2. Stuff with BBQ chicken. Top with coleslaw.
    3. Drizzle with extra BBQ sauce.

    Step 5: Serve

    1. Sprinkle with green onions or cilantro. Eat with a fork. Or your hands. No judgment.

    Summary

    Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes

    Yield: 4 stuffed sweet potatoes

    Difficulty: Easy

    Storage Notes

    Fridge:

    Store components separately for 4 days. Assemble fresh for best texture.

    Reheat Potato:

    Microwave 2-3 minutes. Or oven at 375°F for 10 minutes.

    Pro Tip:

    Make a batch of BBQ chicken on Sunday. Stuffed sweet potatoes all week. You’re welcome.

  • Taco Stuffed Sweet Potatoes (The Healthy Meal That Doesn’t Taste Like One)

    Taco Stuffed Sweet Potatoes (The Healthy Meal That Doesn’t Taste Like One)

    Sweet potatoes and tacos were meant to be together.

    The sweet + savory + spicy combo is unreal. You get a creamy, roasted sweet potato boat loaded with seasoned beef, beans, and all your favorite taco toppings. It’s weeknight-friendly, meal prep gold, and actually healthy.

    Ingredients

    Serves 4.

    • 4 medium sweet potatoes
    • 1 lb (450g) ground beef or turkey
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 cup frozen or canned corn
    • 1 packet taco seasoning (or homemade: chili powder, cumin, garlic, paprika)
    • 2 tablespoons olive oil
    • Salt and pepper

    Toppings:

    • 1 avocado, diced
    • ½ cup sour cream or Mexican crema
    • ¼ cup cilantro, chopped
    • ½ red onion, diced
    • Hot sauce or salsa
    • Lime wedges

    Step-by-Step Instructions

    Step 1: Roast Sweet Potatoes

    1. Preheat oven to 400°F (200°C). Poke sweet potatoes with a fork. Rub with olive oil, salt, and pepper.
    2. Roast for 40-45 minutes until fork-tender.

    Step 2: Cook Taco Meat

    1. While potatoes roast, brown ground beef in a skillet over medium heat. Drain fat.
    2. Add taco seasoning, black beans, corn, and ¼ cup water. Simmer 5 minutes.

    Step 3: Assemble

    1. Slice sweet potatoes open. Fluff the insides with a fork.
    2. Stuff with taco meat mixture.

    Step 4: Top and Serve

    1. Load with avocado, sour cream, red onion, cilantro, hot sauce, and a squeeze of lime.

    Summary

    Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes (mostly hands-off)

    Yield: 4 stuffed sweet potatoes

    Difficulty: Easy

    Storage Notes

    Fridge: Potatoes and meat keep 4 days separately. Store toppings separately. Reheat potato + meat in microwave, then add fresh toppings.

    Meal prep dream: Roast potatoes and cook filling on Sunday. Assemble all week for quick lunches.

    Freezer (filling only): Taco meat + beans + corn freeze 3 months. Thaw and reheat. Make fresh potatoes.