Stuffed Sweet Potatoes with Avocado Green Goddess Dressing

As I brainstormed for this month’s Recipe ReDux challenge I wanted to develop a recipe that was obviously healthy and satisfying (the goal of Recipe ReDux challenges). But equally important, I wanted a recipe that would make enough to get me through the week.

Stuffed Sweet Potatoes with Avocado Green Goddess Dressing | Zestful Kitchen

Making four (very) stuffed sweet potatoes, this recipe will make enough for lunch or dinner all week long. Plus, with an oven already preheated, it’s easy to prep other food for the week such as extra chicken breasts, roasted veggies, homemade granola and more.

 Stuffed Sweet Potatoes with Avocado Green Goddess Dressing | Zestful Kitchen


April’s Theme: Limpin’ Along for Lunch

Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question head-on with creative ideas. Please share your healthy lunch recipe – so we can swap it into our own rotation.

 Stuffed Sweet Potatoes with Avocado Green Goddess Dressing | Zestful Kitchen

 Stuffed Sweet Potatoes with Avocado Green Goddess Dressing | Zestful Kitchen

Stuffed Sweet Potatoes with Avocado Green Goddess Dressing
 
Prep time
Cook time
Takes
 
Author:
Makes: 4 servings
Ingredients
  • 4 sweet potatoes
  • 2 skinless, boneless chicken breasts
  • 3 cups small broccoli florets
  • Cooking spray
  • 1 (15.5 oz.) can chickpeas, rinsed and drained
  • 2 teaspoons chopped chives
  • ½ teaspoon lemon zest
  • Salt and pepper to taste
  • Avocado Green Goddess Dressing (recipe below)
  1. Preheat oven to 375°F with rack set in middle position.
  2. Pierce each sweet potato several times with a fork then wrap each individually with foil. Set potatoes directly on racks and bake until fork tender, 45 to 60 minutes.
  3. Meanwhile, line a baking sheet with parchment paper and coat with cooking spray. Pat chicken breasts dry and transfer to baking dish. Brush with olive oil; season with salt and pepper.
  4. When finished baking, remove sweet potatoes from oven and increase temperature to 400°F. Bake chicken until it reaches 165°F, 25–30 minutes. Remove chicken from oven, tent with foil and rest for 5 minutes.
  5. Turn oven to broil and line a baking sheet with foil. Arrange broccoli florets in a single layer and evenly coat with cooking spray; season with salt and pepper. Broil broccoli until lightly charred and crisp-tender, 8–10 minutes.
  6. Cut chicken into bite–sized pieces and combine with broccoli florets, chickpeas, chives, and lemon zest in a large bowl.
  7. Cut a slit length–wise down each sweet potato, making sure not to cut through the bottom or sides, creating a pocket. Gently press ends of sweet potatoes to open the “pocket”. Fluff the flesh of the sweet potatoes, removing some flesh to make room for the filling (reserve for a other use).
  8. Spoon chicken filling into each sweet potato and drizzle with Avocado Green Goddess Dressing.

 Stuffed Sweet Potatoes with Avocado Green Goddess Dressing | Zestful Kitchen Stuffed Sweet Potatoes with Avocado Green Goddess Dressing | Zestful Kitchen

Avocado Green Goddess Dressing
 
Author:
Makes: 1⅔ cups
Ingredients
  • 1 avocado
  • ½ cup plain greek yogurt
  • ⅓ cup water
  • ¼ cup chopped fresh parsley
  • 3 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • 2 tablespoons chopped fresh tarragon
  • ¾ teaspoon anchovy paste
  • ½ teaspoon minced fresh garlic
  • ½ teaspoon honey
  • 2 tablespoons chopped chives
  • Salt and pepper to taste
  1. Blend all ingredients except chives in a food processor, until smooth; 2 minutes, scraping down the sides as needed. Transfer dressing to a bowl and stir in chives; season with salt and pepper.
Notes
Remaining dressing can be refrigerated, in an airtight container, for up to 4 days.

 Stuffed Sweet Potatoes with Avocado Green Goddess Dressing | Zestful Kitchen

 Stuffed Sweet Potatoes with Avocado Green Goddess Dressing | Zestful Kitchen

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