Chicken Taco Loaded Sweet Potatoes

I had the hardest time figuring out what to call these. It's as if I had all the means for chicken tacos except for the tortillas. This recipe calls for two servings, so I suggest cooking for a pal or save one to eat the next day as they reheat well in the oven. 

Some of the ingredients I used are part of what I make for meal prep during the week like roasted cabbage and sprouted black beans (here's a guide to properly preparing your own dry beans, btw). 


  • 2 small sweet potatoes

  • 1 chicken breast

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon celtic sea salt

  • 1/2 cup sprouted black beans cooked

  • 1 small avocado

  • 1/4 cup roasted red cabbage

  • 1 lime

  • 1 teaspoon avocado oil or ghee

  • optional: tomatillo sauce, dairy-free sour cream, chopped parsley or cilantro


Preheat oven to 400°F. Scrub the skins of 2 small sweet potatoes to remove dirt.

Poke a few holes in the sweet potatoes and wrap each in parchment paper. To keep the parchment in place, twist the paper at the ends of the sweet potato to seal. Think of this like how a tootsie roll is wrapped. Bake for 75 minutes or until soft all the way through. 

When the sweet potato is almost done cooking, heat a cast iron skillet on a medium flame with avocado oil or ghee. 

Rinse chicken breast and pat dry. Season on both sides with smoked paprika and celtic sea salt. Add chicken breast to the skillet and cook 3-5 minutes on each side until lightly brown. To test if the chicken is done, poke with a fork. If the juice runs clear, it's done. If it's pink, keep cooking. 

When the sweet potatoes are done, slice down the middle and open up to create a "boat". Mash lightly with a fork and season with celtic sea salt and a squeeze of lime. Fill with sprouted black beans, sliced chicken breast, roasted cabbage, diced avocado, and another squeeze of lime.