With fall in full swing, I find myself craving more hearty foods like winter squashes and soups! Enter these stuffed sweet potatoes! This is an easy meal and makes great leftovers. This recipe is really versatile-you could use acorn squash or a zucchini boat as the base and use any veggies or protein you have on hand for the stuffing :)
2 medium sweet potatoes
1 cup shredded red cabbage
1 cup shredded brussels sprouts
1 cup spinach
Sea salt to taste
1/2 tsp garlic powder
Diced red onion
Leftover shredded chicken or other protein (like my shredded beef!)
Cut sweet potatoes in half and use a fork to poke a few holes. Drizzle with avocado oil and bake at 400 for 30 mins or until fork tender.
In the meantime cook cabbage and brussels in avocado oil in a pan over medium heat. Season lightly with salt and garlic powder and cook until veggies soften, about 3-5 mins.
Add spinach and leftover chicken and heat through.
When sweet potatoes are done, scoop out the middle part of the flesh. Fill with the cabbage, brussels sprouts, and shredded chicken.
Top with avocado, diced onion, a sprinkle of additional sea salt and serve!