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BBQ Chicken Stuffed Sweet Potatoes

Mindful Living With Amanda
Gluten Free & Paleo
Course Main Course
Servings 4



  • 12 oz bag of organic coleslaw mix
  • 1/4 cup avocado mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tbsp stone ground mustard
  • 1 tsp honey
  • 1/2 tsp sea salt
  • 2 tbsp red onion, chopped
  • 2 tbsp unsalted, roasted sunflower seeds


  • 1 shredded rotisserie chicken
  • 1/2 cup sugar free, BBQ sauce*

Sweet Potatoes

  • 4 medium sweet potatoes
  • 2 tbsp coconut oil
  • 1 tsp sea salt


  • Combine all the coleslaw ingredients in a bowl, and mix until evenly coated. Store in the fridge while the rest of the meal is prepared.
  • Shred the chicken, and toss with bbq sauce.
  • Preheat the oven to 400 degrees
  • Scrub the sweet potatoes, and place onto a parchment lined baking sheet.
  • Rub the coconut oil onto the skins of the potatoes and sprinkle with sea salt.
  • Roast the potatoes for about 25 minutes until they are fork tender. This cooking time will vary depending on the size of your potatoes.
  • Slice the potatoes in half and break apart the inside. Fill with the coleslaw, and top with the chicken.
  • Garnish with avocado slices, more bbq sauce if desired, and a lime wedge.


*Primal Kitchen brand Classic BBQ Sauce is what I use for a clean option that is gluten free and Whole 30 approved
For InstantPot chicken you can add two breasts cut in half, 1 cup of chicken broth, and pressure cook x 18 minutes. 
Keyword paleo dinner, paleo recipes, whole 30 dinner