Stuffed Sweet Potatoes

Ingredients:

• 4 medium sweet potato; slice longwise, roast face down in coconut oil for 30-45 minutes until tender and edges start to crisp

• 1 tbs coconut oil or ghee

• 1 clove garlic, chopped

• 1/4 tsp chile powder

• 1/2 tsp cayenne pepper

• 1 tbs hot sauce *if desired*

• 3 tbs apple cider vinegar

• 1 lb chopped/shredded chicken, or ground meat of choice- cooked as desired

• sea salt

• 1 avocado, chopped

Ingredients for Tangy Cabbage Slaw:

• 1/4 cup apple cider vinegar

• 3 tbs fresh squeezed lime juice

• 2 tbs EVOO

• 1 garlic clove, minced

• 1 tsp onion powder

• 1/2 tsp sea salt

• 2 cups shredded mix of any variety: carrot, broccoli, cabbage- self-shred or bought pre done.

• handful of fresh, chopped cilantro

• sea salt

• Optional:  goat or feta cheese; full fat greek yogurt

Instructions:

1. Heat coconut oil/ghee in skillet, add chile powder, cayenne, hot sauce, ACV, allowing flavors to blend and sauce to simmer.

2. Add already cooked, shredded chicken, and sprinkle with sea salt (You can use uncooked chicken here as well, cook whole pieces and shred with a fork after cooking thoroughly).

3. Allow sauce to completely coat chicken and heat to infuse flavor- approx 5-7 minutes.

For slaw filling: 

1. Whisk vinegar, lime juice, oil, and spices together.  (Reserve some dressing to the side).  Add veggies and combine.  Sprinkle in the cilantro and sea salt to taste. 

2. Let it set to absorb flavors before serving.

3. Cut the baked sweet potatoes lengthwise, about 3/4 of the way through, open up with a fork, but don’t separate the halves. 

4. Fill sweet potatoes with shredded chicken mix, and slaw.

5. Top with avocado, more dressing, full fat greek yogurt, sea salt and pepper, and cheese as desired.