Warm Kale & Chicken Caesar Salad Stuffed Sweet Potatoes

These paleo + Whole30 stuffed sweet potatoes are packed with a warm kale & chicken caesar salad that's to die for!

A paleo + Whole30 dinner perfect to feed a family. This homemade caesar dressing is amazing over sautéed kale and stuffed in savory sweet potatoes.



Caesar dressing:


  1. Preheat oven to 400 degrees
  2. 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
  3. 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
  4. Meanwhile, start assembling the ingredients for the dressing
  5. 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
  6. Place a large pan on stovetop over medium-high heat. Add the 2 tablespoons olive oil, then the kale
  7. 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
  8. Once the chicken and sweet potatoes are finished, diced the chicken breasts and add to the caesar kale
  9. Slice open each sweet potato then stuff with the caesar kale chicken
  10. Sprinkle with more pepper if desired and serve immediately


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.