These Whole30, paleo compliant warm kale & chicken caesar salad stuffed sweet potatoes are a staple when dinner calls and you need something a little more creative. A healthy, homemade, smooth caesar dressing is the perfect match for topping sautéed kale, and fluffy baked sweet potatoes
My kiddos love sweet potatoes (thankfully they take after mom and not dad). My husband on the other hand? I he could have Kraft mac and cheese for breakfast and lunch, followed by a frozen pizza for dinner, he’d be perfectly content. I’ll be sure to apply to be on the next season of Real Housewives of Husbands Who Are Pickier Than Your Toddlers.
As a foodie, I take that as a challenge with pride to create recipes that he enjoys. And when he requests a tried-and-true Physical Kitchness meal instead of whipping out the freezer-burned pepperoni pizza?!? A million little angels dance in my head.
I take full advantage of these requests, and bring my A game when cooking up a requested recipe. As he feasts I beam with food blogger joy with a win for the home team. Post meal, I might even Insta story a dancing reel with Queen’s “We are the Champions”.
I am convinced that these warm kale & chicken caesar salad stuffed sweet potatoes will be next on his request list after trying. With a homemade caesar dressing tossed over warm kale and soft sweet potatoes, you’ll wanna snuggle up and eat every last bite of warmed goodness.
Warm Kale & Chicken Caesar Salad Stuffed Sweet Potatoes
This warm kale & chicken caesar salad stuffed sweet potatoes recipe is a wonderful paleo and Whole30 compliant dinner. An added bonus is this healthy dinner is packed with vitamin c, beta-carotene from sweet potatoes, and vitamin a and k from the kale. Also, a perfect way to switch it up for the salad lovers, and perfect for non-salad lovers (husbands included).
Time Saver Meal Prep Tip
Make the squeaky clean homemade caesar dressing beforehand, so you can throw everything together for a quick meal with little prep! Save the leftover dressing to pair with other meals during the week.
You can also make the chicken and/or sweet potatoes beforehand and simply reheat when ready to serve!
Warm Kale & Chicken Caesar Salad Stuffed Sweet Potatoes
A paleo + Whole30 dinner perfect to feed a family. This homemade caesar dressing is amazing over sautéed kale and stuffed in savory sweet potatoes.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 8–10 cups kale, roughly chopped and stems removed
- 2 tablespoons olive oil
- 2–3 chicken breasts
- 4 medium sweet potatoes
Caesar dressing:
- 2 tablespoons paleo or homemade mayonnaise
- 2 tablespoons lemon juice
- 5 anchovies
- 1 teaspoon dijon mustard
- 1/2 clover minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 400 degrees
- Wash and pat dry the sweet potatoes. Spear each potato with knife a few times to create tiny little slits. Lightly coat the sweet potatoes with olive oil then place them on a parchment-lined baking sheet and into the oven. Set the oven timer for 45 minutes. *Alternatively you can make the sweet potatoes in an Instant Pot
- Once the oven timer reaches 25 minutes left to cook, place chicken breasts on a parchment-lined baking sheet and lightly coat the chicken with olive oil. Place into the oven for 20-25 minutes until chicken is fully cooked, 165 degrees internal temperature
- Meanwhile, start assembling the ingredients for the dressing
- Combine the mayonnaise, lemon juice, anchovies, dijon, garlic, salt, and pepper in a small food processor or mini chopper. Process until well combined and creamy
- Place a large pan on stovetop over medium-high heat. Add the 2 tablespoons olive oil, then the kale
- Toss to coat and sauté for roughly 4 minutes, until kale is slightly wilted. Remove from the heat and add in the caesar crossing, tossing to coat
- Once the chicken and sweet potatoes are finished, diced the chicken breasts and add to the caesar kale
- Slice open each sweet potato then stuff with the caesar kale chicken
- Sprinkle with more pepper if desired and serve immediately
Notes
Prep the dressing beforehand and store in the refrigerator until ready to assemble the meal. You can also cook the sweet potatoes and chicken beforehand to save on time, and simply reheat when ready to serve.
Sounds delicious! Adding this to the rotation! Just curious if you could use anchovie paste instead of the actual anchovies. And if so, how much would you use?
I bet this is super yummy subbing in your tahini dressing! Chicken tastes so good with that dressing!