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Stuffed Sweet Potato with Miso Chicken and Cabbage Cilantro Slaw

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Kiarra

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Stuffed Sweet Potato with Miso Chicken and Cabbage Cilantro Slaw

Recipe by KiarraCourse: Dinner, Lunch
Servings

4

servings
Prep time

20

minutes
Cooking time

50

minutes

Ingredients

  • SWEET POTATOES

  • 4 medium sweet potatoes

  • avocado oil

  • salt

  • pepper

  • MISO GLAZED CHICKEN

  • 1.5 lbs boneless skinless chicken thighs (or breasts)

  • 1 1/2 tbsp white miso paste

  • 1 tbsp honey

  • 1 tbsp soy sauce or coconut aminos

  • 1 tsp rice vinegar

  • 1 tsp sesame oil

  • 1 clove garlic, grated (optional)

  • 1 tbsp olive oil

  • CABBAGE CILANTRO SLAW

  • 2 cups shredded cabbage or coleslaw mix

  • 1 cup of roughly chopped cilantro

  • 1 tbsp rice vinegar

  • squeeze of lime

  • pinch of salt

  • SPICY PEANUT DRIZZLE

  • 2 tbsp peanut butter

  • 1 tsp soy sauce or coconut aminos

  • 1 tsp honey

  • 1 tsp rice vinegar

  • 1–2 tbsp warm water (to thin)

  • chili crisp or sriracha to taste

  • OPTIONAL TOPPINGS

  • scallions

  • sesame seeds

Directions

  • Preheat oven to 400°F. Rub sweet potatoes with avocado oil and season with salt and pepper. Roast 45–50 minutes until soft and caramelized.
  • In a bowl, whisk miso, honey, soy sauce, rice vinegar, sesame oil, ginger, and garlic. Add chicken and marinate for 30 minutes.
  • Heat avocado oil in a skillet over medium heat. Sear chicken 3–4 minutes per side until golden.
  • Toss cabbage, rice vinegar, lime, and salt for the slaw.
  • Whisk peanut butter, soy sauce, honey, rice vinegar, warm water, and chili crisp until smooth and pourable.
  • Split sweet potatoes open and fluff the inside. Top with sliced miso chicken, crunchy slaw, and a generous drizzle of peanut sauce. Finish with scallions and sesame seeds.

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