These BBQ Plant Chicken Stuffed Sweet Potatoes will satisfy your cravings! Roasted sweet potatoes filled with tender, shredded BBQ Daring Plant Chicken, then topped with fresh pico de gallo, creamy guacamole, crunchy red onions, and spicy jalapeños. Packed with bold flavors and wholesome ingredients, this is a plant-based meal that’s easy to prepare and as comforting as it is flavorful.
4Serves
50 minCook
20 minPrep
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper. Wash and scrub the sweet potatoes. Using a fork poke a few holes in each potato and place them on the tray. Bake for 50 minutes depending on the size adjust the baking time.
While the sweet potatoes bake, prepare the toppings.
To make the pico:
Add all the ingredients to a bowl, stir and season well with salt and pepper. Set aside until ready to serve
To make the BBQ pulled Plant Chicken:
“Shred” the Daring Plant Chicken by cutting into thin strips. Heat stock and BBQ sauce in small sauce pot and bring to a simmer. Add the Daring Plant Chicken. Bring back to a simmer and cook until the plant chicken is tender, about 12-15 mins. Remove from heat and set aside.
To make the stuffed sweet potatoes:
Slice each sweet potato down the middle but not all the way through. Using a spoon scrape some of the top filling out and discard. Fill each potato with BBQ pulled plant chicken. Garnish with red onions, sliced jalapenos, pico and guacamole. Finish with fresh chopped cilantro.
Serve immediately and enjoy!
