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Baby Bok Choy & Chili Chicken Stuffed Sweetpotatoes

Baby Bok Choy & Chili Chicken Stuffed Sweetpotatoes feature tender baked sweetpotatoes filled with spiced chili chicken, sautéed baby bok choy, and red bell pepper. Finished with a drizzle of fig balsamic and crunchy roasted cashews.
Created by a registered dietitian for NCSC Recipe Contest with the Academy of Nutrition and Dietetics
Prep Time15 minutes
Cook Time1 hour
Course: Main Course, Side Dish
Cuisine: Asian
Keyword: bok choy, healthy, healthy meals, RD approved, sweet potato
Servings: 6
Calories: 478kcal

Ingredients

  • 6 medium sweetpotatoes
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoons cinnamon
  • 1 teaspoon unsweetened cocoa
  • 2 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 4 chicken thighs
  • 3 cups loosely packed coarsely chopped baby bok choy
  • 1 red bell pepper chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fig balsamic vinegar
  • Garnish with ½ cup roasted cashew pieces

Instructions

  • Preheat oven to 400° Scrub sweetpotatoes with vegetable brush, wrap in aluminum foil, then bake for one hour, or until soft. In a medium bowl, mix smoked paprika, chili powder, cinnamon, cocoa, garlic powder, black pepper and salt together. Stir in 2 tablespoons olive oil, then toss in chicken to generously coat.
  • Set broiler on high and move sweetpotatoes to lower rack in oven. Place seasoned chicken on broiling pan 6 inches under broiler. Cook for 5 – 10 minutes per side, or until there is no pink inside the thigh and outside has darkened. Be sure to reset the oven back to 400°F after and move potatoes to middle of oven. Set chicken aside to rest and come to room temperature. Once cooled, cut into small pieces.
  • Chop bok choy and red bell pepper and place in medium bowl. In a small bowl, mix 2 tablespoons olive oil with 2 tablespoons fig vinegar. Toss with vegetable mixture. Add the chicken and toss again.
  • To assemble, slice the sweetpotatoes open lengthwise and mash the insides slightly. Scoop out 1/3 cup of each sweetpotato, then scoop 1/3 cup of the bok choy/chicken mixture into the middle of each sweetpotato. Sprinkle with nuts for garnish. Note: For an extra stuffed sweetpotato, keep the 1/3 cup mashed sweetpotato or mix in with bok choy/chicken mixture.

Notes

Nutrition Facts
Baby Bok Choy & Chili Chicken Stuffed Sweetpotatoes
Serving Size
 
1
Amount per Serving
Calories
478
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
12
g
Cholesterol
 
74
mg
25
%
Sodium
 
462
mg
20
%
Potassium
 
1017
mg
29
%
Carbohydrates
 
52
g
17
%
Fiber
 
9
g
38
%
Sugar
 
12
g
13
%
Protein
 
18
g
36
%
Vitamin A
 
38683
IU
774
%
Vitamin C
 
84
mg
102
%
Calcium
 
217
mg
22
%
Iron
 
3
mg
17
%
Net Carbohydrates
 
43
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1 | Calories: 478kcal | Carbohydrates: 52g | Protein: 18g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 462mg | Potassium: 1017mg | Fiber: 9g | Sugar: 12g | Vitamin A: 38683IU | Vitamin C: 84mg | Calcium: 217mg | Iron: 3mg | Net Carbohydrates: 43g