Buffalo Kale Caesar Stuffed Sweet Potatoes
DESCRIPTION
Walnut-crusted, buffalo-style chicken, roasted sweet potatoes, and a simple kale salad for an elevated girl dinner vibe.
Total Time
Prep Time
25 Mins
Cook Time
30 Mins
Total Time
55 Mins
Nutrition
Calories
1141
Total Fat
74
Saturated Fat
11
Polyunsaturated Fat
63
Cholesterol
146
Sodium
2180
Carbohydrates
85
Dietary Fiber
11
Total Sugars
11
Added Sugars
0
Protein
37
Vitamin D
0.3
Calcium
200
Iron
3
Potassium
1027
Ingredients
Sweet potatoes
- 4 medium sweet potatoes, halved lengthwise
- 2 Tbsp olive oil
- Sprinkle of kosher salt
Walnut-crusted buffalo chicken
- ¾ cup California walnuts, divided
- ⅓ cup tapioca flour (or arrowroot starch)
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 tsp garlic powder
- ¾ cup gluten-free panko, divided
- 1 large egg
- 1 Tbsp water
- 1 pound boneless, skinless chicken breast, halved or pounded into 1/2-inch thick slices
- ½ cup avocado oil, for cooking (or other neutral oil)
- ½ cup buffalo sauce
Kale caesar
- 4 oz tuscan or curly kale, very finely chopped
- ½ cup caesar dressing
- ¼ cup grated parmesan cheese, additional for topping (if desired)
Preparation
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
- Roast the sweet potatoes: Place the halved sweet potatoes on the sheet pan and drizzle with olive oil and a few pinches of salt. Use clean hands to coat the sweet potatoes evenly, then turn them cut side down on the pan. Bake on the bottom rack of the oven until fork-tender and crisp, 28 to 30 minutes. Note: cook time can vary depending on size of potato.
- Place the walnuts on a cutting board and finely chop them into very small, sand-like pieces. Reserve about a third of the walnuts and mix them in a small bowl along with 1/4 cup of the panko. When the sweet potatoes have about 5 minutes of baking time left, sprinkle the mixture around them so they can toast.
- Create a 3-part dredging station: add the tapioca flour to a low bowl or plate and mix in a generous pinch of salt, black pepper, and garlic powder. In a separate low bowl or plate, add the remaining walnuts and panko. In a third bowl, add the egg and whisk with 1 tablespoon of water. One piece at a time, coat the chicken completely in the tapioca flour mixture, then move to the egg wash to completely coat, then to the walnut-panko mixture to fully coat. Place on a tray. Repeat for each piece of chicken. (Note: for easier cooking, place the coated chicken tray in the freezer for about 15 minutes before frying so the coating sticks).
- Cook the chicken: heat a large, deep skillet over medium heat and fill with ½ cup of avocado oil. When the oil is hot, carefully add the chicken in a single layer (cook in batches if needed). Cook for about 4 minutes per side, until the panko is golden and crisp and the chicken is fully cooked through. Set aside on a wire rack or tray to cool, then cut into 1/2-inch cubes and add to a mixing bowl. Drizzle with the buffalo sauce and toss to coat.
- While the chicken cools, prepare the salad: add the kale to a mixing bowl and toss with the caesar dressing and parmesan until very well coated. Set aside.
- Assemble: flip each sweet potato half over and gently mash the insides. Top each one with the salad, pushing it into the sweet potato to stuff it as best as possible, followed by the buffalo chicken. Sprinkle the tops with the walnut-panko crumbs from the sheet pan, plus additional grated parmesan cheese, if desired, and serve.