Stuffed sweet potatoes have been all the rage for around a year now, and I’ve tried a few versions myself. I’m still searching for some great new recipes, but this one is basic and easy. I have a “problem” when it comes to tahini with sweet potatoes…I just think it’s awesome. Sweet potatoes are great just drizzled with tahini, but why not add a little more so it becomes a main course?
Feel free to sub the chicken with chickpeas, tofu, or tempeh if you’re looking for a vegan option. Dinner in 10 mins? Yeah, it can happen!
Chicken and Spinach Stuffed Sweet Potatoes
Serves 2
Prep and finishing time: 3-4 mins
Cook time: 5-7 mins
6 oz rotisserie chicken, diced
2 medium to large organic sweet potatoes
2 tsp tahini
6 oz fresh spinach (or feel free to cook the whole bag and have some leftovers!)
1 tbsp extra virgin olive oil
dash salt
dash pepper
dash garlic powder
fresh lime juice (optional)
Wash the sweet potatoes, and pierce the skins with a fork or tip of a knife. Place them on a microwave safe plate, and cook for 5-7 mins, depending on the size of the sweet potato (the bigger the potato, the longer to cook). You’re certainly welcome to cook the sweet potatoes in the oven, but to be honest, I’m usually working on borrowed time with small kids (including a 1 yr old) in the house, so I go for the quick route!
While the potatoes are in the microwave, add the olive oil to a large skillet or wok, and add the fresh spinach, salt, pepper, and garlic powder. Saute on medium heat until the spinach is wilted (3-4 mins). Take the pan off of the heat and set aside.
Cut off about 6 oz of rotisserie chicken, and dice into small cubes that will fit easily into the sweet potato. Place to the side. When the potatoes are done, take them out of the microwave, and cut them open lengthwise (they’ll be hot, and the plate might be too, so be careful!). Press the ends of the potato in towards the center of the potato, to open the potato nicely so you can fill it.
Scoop some of the spinach into the potato, then add the diced chicken. Drizzle the tahini over the potato, and squeeze a bit of lime over the top (optional). Enjoy!
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