Happy day (???) of quarantine!
I am deeply struggling with how I should spend my days. Every day I apply for jobs, clean my perfectly clean apartment, sometimes workout, annoy Fifi (and Josh) and I am running out of productive things to do! I feel like this is a major problem most people are having right now. God bless Pinterest and cooking shows/HGTV to occupy my “down time” because I at least can watch other people do cool things.
Was scrolling through Pinterest and got some inspo for some stuffed sweet potato bowls.
If it were up to lazy Taylor, I would eat Banza noodles and shrimp everyday. I love that I am forced to be creative while cooking for two and try new things because it’s something I look forward to when I wake up each morning.
Here’s what we are working with tonight –
2 Sweet Potatoes
1 large chicken breast (like 1 lb)
A few spoonfuls of blended chipotle peppers in adobo sauce
Sauteed spinach (let’s call it three big handfuls?)
1/4 cup frozen corn
(Black beans would have been added in here but the grocery store didn’t have any, womp.)
Sun-dried tomatoes – about 2 tablespoons chopped up
A few cloves of garlic chopped up
Cheese of your choosing (I am using Chihuahua cheese because it melts super nice and I have some already. Pepper Jack, cheddar, colby jack, etc. all work great too.)
Fresh cilantro to top (optional)
Plain greek yogurt to top (optional)
Salt, pepper, garlic salt, olive oil to season
Method: Preheat your oven to 425 degrees. The sweet potatoes will take the longest to cook so start those right away. Poke holes all over the sweet potato with a knife or fork. Wash your sweet potato and roll around in some sea salt. The skin is going to be so yummy and crisp to eat once cooked! Place in the center rack of your oven for about 50 – 60 minutes, depending on the size.
While the potatoes are in the oven – bring out your chicken breast and rub a little oil on the pan and season with salt, pepper, garlic salt and pour a little of that chipotle sauce over top. Put the chicken in the oven for the remaining 20 minutes along with the potatoes.
While the chicken and potatoes are finishing in the oven – work on the corn and spinach filling. Sautee both in a pan with a little olive oil, garlic, salt, pepper and add in the sun-dried tomatoes. pull off the heat once the spinach is wilted.
Once everything is done in the oven – slice the potatoes in half and let them cool a bit. Scoop out just a little bit of the filling so we have room to build our sweet potato bowls. You may add back in the sweet potato mix in the next step or eat it seperate, whatever you want to do with it! Slice/shred the chicken and add it to the corn and spinach. Spoon the chicken, spinach and corn mix inside the sweet potato bowls and top with cheese. Broil for 5 minutes until your cheese is nice and melty! Top with greek yogurt and cilantro and there you have it.
xx
Taylor
foodierunion.com 