This Paleo Peanut Satay Stuffed Sweet Potatoes with Chicken is an easy gluten free dinner idea to get good food on the table fast!
Confession: I was having a serious chicken satay cravings this week. I just wanted to eat / drink peanut sauce all day ERR day. I was thinking about ordering UBER eats, but had to reign myself in. Man, am I the only one that gets a bill for like $60 for two people?! I guess I’m a sucker for adding on a bunch of things I don’t really need/can’t finish myself so when I can, I make the effort to cook from home and save the difference. Case in point, these Paleo Peanut Satay Stuffed Sweet Potatoes with Chicken. OMG. I’m genius.
How to Make Paleo Peanut Satay Stuffed Sweet Potatoes with Chicken
I always have sweet potatoes lying around the house (usually totally forgotten about), so this is an absolutely delicious way to use them up. The combination of a simple homemade peanut sauce, leftover chicken and easy microwave “baked” sweet potatoes is a hearty, satisfying, and surprisingly inexpensive and fast meal to pull off.
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And don’t think you need to be limited to what I used. This recipe is a fantastic way to use up any random little leftovers you’ve got in the house. If you don’t have (or like) chicken, use leftover tofu, beans, beef or pork. If you don’t have broccoli and peas, go with carrots, bell peppers or spinach. If you’re really in a pinch you can even skip the whole homemade sauce step and just use the bottled stuff. Hey, I don’t judge. The important thing is really that you’re getting a balanced meal on the table that you can enjoy with family and friends.
Now, I want to know, what are some of your go-to take out meals that you’d like to see used as inspiration for a healthy homemade dish?
What are some of your favourite fast weeknight meals for using up bits and pieces around the kitchen?
Paleo Peanut Satay Stuffed Sweet Potatoes with Chicken
- 2 large sweet potatoes pricked with a fork
- 1 tsp coconut oil
- 1 clove garlic grated
- 1 tbsp ginger grated
- ½ cup natural peanut butter
- ½ cup chicken broth
- 1 ½ tbsp reduced sodium tamari
- 1 tsp coconut sugar
- 2 tbsp fresh lime juice
- 1 tsp toasted sesame oil
- 1 cooked skinless boneless chicken breast shredded
- 1 cup broccoli finely diced
- ½ cup snap peas thinly sliced
- Sriracha for garnish
- 2 green onions light green and white parts only, thinly sliced
- ¼ cup unsalted peanuts crushed
- Preheat oven to 350 F.
- Place the sweet potatoes in the microwave on a heat proof dish on high for about 8-10 minutes, or until very tender when pricked with a fork. Once cool enough to touch, cut in half lengthwise and scoop out the insides into a bowl, leaving a thin shell around the edges.
- In a small saucepan heat the coconut oil over medium heat. Add in the garlic and ginger and stir until fragrant, about 1 minute. Add in the peanut butter, broth, tamari, coconut sugar, lime and sesame oil and reduce the heat to low. Stir until very smooth then remove from the heat.
- Add the chicken, broccoli, snap peas and ¾ of the sauce to the sweet potato flesh, along with a generous pinch each of salt and pepper, to taste.
- Stuff the sweet potato shells with the mixture, then place them in the oven for about 15 minutes until the skin gets lightly crispy and the mixture warms through.
- To serve, drizzle with the remaining peanut sauce, add sriracha to taste, and garnish with green onions and crushed peanuts.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.