Remaking a different version of last years top recipe I made!! š CHIPOTLE CHICKEN & VEGGIE SWEET POTATO SKINS!! itās a GREAT Fall favoriteš
The recipe:
First, we need to bake our sweet potatoes. There are two options to bake the sweet potatoes: You can microwave until tender (which takes about 5-6 minutes), or poke a fork in the potatoes and bake for 40 min (flipping the potatoes over after 20 min) at 415 degrees. Microwaving is definitely easier, but needs more hands on work because you are switching out the potatoes, but I like to cook 2-3 at a time!
While the sweet potatoes are cooking, add the shredded kale, sliced mushrooms, ground chicken and seasonings to a frying pan and cook on medium heat for about 8-10 minutes or until the ground chicken is fully cooked through.
Once the sweet potato skins are ready, scoop out the middle part so that you have just the skin and a thin layer of sweet potato left. You want to make sure that you have enough room for the filling! Now, put the skins back on the baking tray and drizzle with some olive oil. Cook for about 5-7 minutes so that they can get extra crispy.
Note: I like to keep the sweet potato that I scoop out and mash it up and use it as a side with one of my meals that week!
Once the skins are nice and crispy, then add a scoop of the ground chicken and veggie mixture in each sweet potato skin and top with a sprinkle of grated cheddar cheese. Pop back in the oven for another 5 minutes or until the cheese has melted.
Top each skin with some diced green onion and chipotle sauce! I had this amazing vegan chipotle sauce at home that I used (I added just the tiniest splash of water to be able to drizzle it on top) but you can use whatever store bought option you like best! Some sliced avocado would also be amazing on these!
Chipotle Style Chicken Sweet Potato Skins
Ingredients
- 6 mini sweet potatoes
- 1/2 pound ground chicken
- 4 cups kale, stemmed & finely chopped
- 2 cups mushrooms, sliced
- 1 shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- salt & pepper, to taste
For the Toppings
- 1/4 cup green onions, diced
- Chipotle aioli or sauce I use Veganese (I buy from Whole Foods) and add a touch of water to it. But any other store bought option you like works!
Instructions
- First, we need to bake our sweet potatoes. There are two options to bake the sweet potatoes: You can microwave until tender (which takes about 5-6 minutes), or poke a fork in the potatoes and bake for 40 min (flipping the potatoes over after 20 min) at 415 degrees. Microwaving is definitely easier, but needs more hands on work because you are switching out the potatoes, but I like to cook 2-3 at a time!
- While the sweet potatoes are cooking, add the shredded kale, sliced mushrooms, ground chicken and seasonings to a frying pan and cook on medium heat for about 8-10 minutes or until the ground chicken is fully cooked through.
- Once the sweet potato skins are ready, scoop out the middle part so that you have just the skin and a thin layer of sweet potato left. You want to make sure that you have enough room for the filling!
- Now, put the skins back on the baking tray and drizzle with some olive oil. Cook for about 5-7 minutes so that they can get extra crispy.Note: I like to keep the sweet potato that I scoop out and mash it up and use it as a side with one of my meals that week!
- Once the skins are nice and crispy, then add a scoop of the ground chicken and veggie mixture in each sweet potato skin and top with a sprinkle of grated cheddar cheese.
- Pop back in the oven for another 5 minutes or until the cheese has melted.
- Top each skin with some diced green onion and chipotle sauce! I had this amazing vegan chipotle sauce at home that I used (I added just the tiniest splash of water to be able to drizzle it on top) but you can use whatever store bought option you like best! Some sliced avocado would also be amazing on these!
