This Paleo recipe can be turned vegan. It’s so versatile you can serve it in three different delicious ways!
Below you’ll find all three variations in their own recipe format: Bowls, Wraps and Salads.
Each version serves seven. Maybe you only need 6 servings; use the bonus seventh serving for lunch or breakfast. You can also divide the meal up into more or less servings to meet your tribe’s specific needs. Have fun!
First up, a hearty comfort food with an extra dose of beta-carotene and creamy yum. The Bowl:
Pulled Chicken & Sweet Potato Hash Bowls
Servings: 7 people
Calories: 601kcal
Cost: $2.43
Yes. There are at least three renditions or ways you can serve this "same" meal!
Print Recipe
Equipment
- knife, cutting board, steamer or pot with a steamer insert, skillet, stove, large bowl or corning ware, spoon, baking sheet
Ingredients
- 4 lbs Sweet Potato
- 2 cups Beet Greens
- 1 Onion chopped
- 1 tsp Chopped Garlic
- 1 tbsp Fresh Rosemary
- 1 tbsp Avocado Oil
- 2 tbsp Extra Virgin Olive Oil
- 2 Avocados (clean 15)
- 1 recipe Pulled Chicken
- 1 recipe Coconut Verde Sauce
- ⅓ cup Cilantro (garnish)
Vegan/ Vegetarian Subs
- 2 cans Organic Great Northern Beans (sub out Pulled Chicken recipe)
Instructions
Begin the "Pulled Chicken" recipe about 90 minutes – 2 hrs before you plan to serve.
Sweet Potato "Bowls" – start when "Pulled Chicken" has about 45 minutes left to cook.
- A note on how many sweet potatoes: Try to buy at least half as many sweet potatoes as the number of people you are serving. (This way each person gets at least one half or one "bowl".) If the sweet potatoes are small, buy as many as you have guests.
- Preheat the oven to 400°F. Wash the sweet potatoes, poke them 5-8 times with a knife (to allow heat to penetrate), and place them on a foil-lined baking tray into oven. Bake for 30-45 minutes or until soft.
- Once done, cut each in half and allow to cool just enough to touch them.
The Saute – start after the potatoes are in the oven
- Wash, prep and roll the beet greens, then slice into thin strips.
- Chop the onion into diced pieces or thinly slice it.
- On medium heat, saute the beet greens and onion in the avocado oil and spices. (Spare the olive oil).
Creating the "Bowls"
- Scoop out about half or two-thirds of the inside of each potato half. Break the scooped-out portion apart into a bowl (or cut on a cutting board) and mix with the chicken and beet-green saute mixture and toss together with the Olive Oil.
- Add the chicken-sweet potato-beet green mixture back into each potato "bowl".
- Place sliced avocado on top and then drizzle with the "Coconut Verde Sauce" to cover.
Notes
WHOLE RECIPE:
Total Calories: 4,200 kcal . Total Cost – $17.00 . Grade – B . *Monthly Cost – $536
Programming Notes:
- YES! This recipe is Paleo, Wheat & Gluten Free, lactose/dairy free & can be made Vegan or Vegetarian.
- Note the high amount of fiber — this lightens the carb load significantly!
- If you don’t have beet greens – use swiss chard or collard greens instead!
Nutrition
Nutrition Facts
Pulled Chicken & Sweet Potato Hash Bowls
Amount Per Serving
Calories 601
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 2g13%
Sodium 172mg7%
Potassium 1258mg36%
Carbohydrates 62g21%
Fiber 13g54%
Sugar 12g13%
Protein 25g50%
Vitamin A 37543IU751%
Vitamin C 17mg21%
Calcium 101mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
What I love about the “Bowls”
- Simple and easy to make
- Fun and unique serving style
- Comfort food in a nourishing package
- Extras are easy to make (add more sweet potatoes and beet greens!)
- Serving Sizes are easy to adjust: eat just one half of a potato or make a larger one for your teenage athlete. (Live in Texas? I know first hand that HEB has 2+ pound spuds.)
Pictured: bowl without Coconut Verde Sauce or avocado
$ – SAVVY: Napa Cabbage is a member of the “Cabbage” family, which is on the EWG’s “Clean – 15” list. SO! From a pesticide perspective, you can feel better about buying napa cabbage inorganic and save some money.
Need a “fancy” twist to this easy savory meal? Wrap it up!
Pulled Chicken & Sweet Potato Hash Wraps
Servings: 7 people
Calories: 612kcal
Cost: $2.57
Yes. There are at least three renditions or ways you can serve this "same" meal!
Print Recipe
Equipment
- knife, cutting board, steamer or pot with a steamer insert, skillet, stove, large bowl or corning ware, spoon
Ingredients
- 4 lbs Sweet Potato
- 2 cups Beet Greens
- 1 Onion chopped
- 1 tsp Chopped Garlic
- 1 tbsp Fresh Rosemary
- 1 tbsp Avocado Oil
- 2 tbsp Extra Virgin Olive Oil
- 1 recipe Pulled Chicken
- 1 recipe Coconut Verde Sauce
- 2 Avocados
Napa Cabbage
- 1 lbs Napa Cabbage for WRAPS
Vegan / Vegetarian Substitution
- 2 cans Organic Great Northern Beans (sub out Pulled Chicken recipe)
- ⅓ cup Cilantro (garnish)
Instructions
Begin the "Pulled Chicken" recipe about 90 minutes to 2 hrs before you plan to serve.
Steaming / Baking Sweet Potato – after chicken begins, start here!
- Wash and peel the sweet potato, and chop it into 1" cubes (or so).
- Add one inch of water to a steamer or pot with a steamer insert, and add the sweet potato. Cook on medium-high heat for 10-15 minutes, or until just soft. Better to stop early than have mushy sweet potatoes.Don't worry if you over-steam them: these will work for the wrap or stuffed sweet potato "bowls" option.
If you'd rather, feel free to bake the sweet potato in the oven:
- Brush cubed sweet potato with 2 tbsp of ghee or coconut oil and sprinkle with a pinch of salt (optional). Bake in a preheated oven at 400°F for 25-35 minutes or until soft. Stir once.*if you brush with oil – this adds about 85 Calories to each plate. You may want to divide portions into seven (7) servings instead of 6.
The Saute – start second
- Wash, prep and roll the beet greens, then slice into thin strips.
- Chop the onion into diced pieces or thinly slice it.
- On medium heat, saute the beet greens and onion in the avocado oil and spices. (Spare the olive oil).
"WRAPS" version:
- Wash and trim the napa cabbage leaves.
- Fill each with 3 – 4 tablespoons of the chicken – sweet potato – beet green hash.
- Place thinly sliced avocado on top and drizzle with the "Coconut Verde Sauce".
- **If you want to leave these as "scoops" – don't fold them into wraps.**
- Creating Wraps: Napa cabbage is forgiving and "snaps" well into a wrap. Fold each end of the leaves over the filling and overlap the ends. (It's kind of like folding a piece of paper into thirds to place into an envelope.) Allow them to "SNAP" or break: they'll sit better and still hold the filling. Feel free to drizzle more "Coconut Verde Sauce" on top.
Notes
WHOLE RECIPE:
Total Calories: 4,284 kcal . Total Cost – $18.00 . Grade – B . *Monthly Cost – $558
Programming Notes:
- Yes! This recipe is Paleo, Wheat & Gluten Free, lactose/dairy free & can be made Vegan or Vegetarian.
- Note the high amount of fiber — this lightens the carb load significantly!
- If you don’t have beet greens – use swiss chard or collard greens instead!
Nutrition
Nutrition Facts
Pulled Chicken & Sweet Potato Hash Wraps
Amount Per Serving
Calories 612
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 2g13%
Sodium 178mg8%
Potassium 1412mg40%
Carbohydrates 61g20%
Fiber 14g58%
Sugar 13g14%
Protein 27g54%
Vitamin A 37749IU755%
Vitamin C 34mg41%
Calcium 151mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
What I love about the “Wraps“
- Hand-held and fun to eat
- Easy to make into “scoops” instead of snapping into a wrap
- Napa Cabbage is crisp and refreshing without all the “green” taste of other cruciferous veggies
- Serving Sizes are simple to change – add more/ less stuffing and more/ less leaf wraps.
- Appetizer-worthy! You can cut the Napa leaves in half (horizontally) and add just 1-2 tbsp of filling for “scoops“!
Pictured: wraps and a “scoop” without the avocado
Need a meal that’s faster than the “wrap” but just as refreshing? Go for the Salad version!
Pulled Chicken & Sweet Potato Hash Salads
Servings: 7 people
Calories: 637kcal
Cost: $2.76
Yes. There are at least three renditions or ways you can serve this "same" meal!
Print Recipe
Equipment
- knife, cutting board, steamer or pot with a steamer insert, skillet, stove, large bowl or corning ware, spoon
Ingredients
- 4 lbs Sweet Potato
- 2 cups Beet Greens
- 1 Onion chopped
- 1 tsp Chopped Garlic
- 1 tbsp Fresh Rosemary
- 1 tbsp Avocado Oil
- 2 tbsp Extra Virgin Olive Oil
- 2 lbs Napa Cabbage (about 1 head of cabbage)
- 2 tbsp Extra Virgin Olive Oil for the salad
- 2 Avocados
- 1 recipe Pulled chicken
- 1 recipe Coconut Verde Sauce
- ⅓ cup Cilantro (garnish)
Vegan / Vegetarian Substitution
- 2 cans Organic Great Northern Beans (sub out Pulled Chicken)
Instructions
Begin the "Pulled Chicken" recipe about 90 minutes to 2 hrs before you plan to serve.
Steaming / Baking Sweet Potato – after chicken begins, start here!
- Wash and peel the sweet potato, and chop it into 1" cubes (or so).
- Add one inch of water to a steamer or pot with a steamer insert, and add the sweet potato. Cook on medium-high heat for 10-15 minutes, or until just soft. Better to stop early than have mushy sweet potatoes.Don't worry if you over-steam them: these will work for the wrap or stuffed sweet potato "bowls" option.
If you'd rather, feel free to bake the sweet potato in the oven:
- Brush cubed sweet potato with ghee or coconut oil and sprinkle with a pinch of salt (optional). Bake in a preheated oven at 400°F for 25-35 minutes or until soft. Stir once.
The Saute – start second
- Wash, prep and roll the beet greens, then slice into thin strips.
- Chop the onion into diced pieces or thinly slice it.
- On medium heat, saute the beet greens and onion in the avocado oil and spices. (Spare the olive oil).
Making the Salad and Plating:
- Wash and chop the napa cabbage as for a salad and toss with 2 tbsp Olive Oil..
- Plate each dish with a couple handfuls of napa cabbage. Add about 1 cup of the chicken-sweet potato – beet green hash on top.
- Place thinly sliced avocado on top and drizzle plentifully with the "Coconut Verde Sauce".
Notes
WHOLE RECIPE:
Total Calories: 4,459 kcal . Total Cost – $19.30 . Grade – B . *Monthly Cost – $552
Programming Notes:
- YES! This recipe is Paleo, Wheat & Gluten Free, lactose/dairy free & can be made Vegan or Vegetarian.
- Note the high amount of fiber — this lightens the carb load significantly!
- If you don’t have beet greens – use swiss chard or collard greens instead!
Nutrition
Nutrition Facts
Pulled Chicken & Sweet Potato Hash Salads
Amount Per Serving
Calories 637
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 3g19%
Sodium 184mg8%
Potassium 1566mg45%
Carbohydrates 63g21%
Fiber 15g63%
Sugar 14g16%
Protein 29g58%
Vitamin A 37955IU759%
Vitamin C 52mg63%
Calcium 201mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
What I love about the “Salad“
- An all-in-one refreshing and comforting plate
- Easy way to get in extra cruciferous greens in
- Leftovers are super simple & quick to throw together
- Napa Cabbage stays crispy even a couple days after chopping it!
- While keeping it in an air-tight container can help, once cut, it does lose nutrients like vitamin C over time faster than if left in the whole leaf form.
- That said, if you don’t have time to chop the next day – rest assured it’ll stay crispy for you over night.
Pictured: complete salad with Coconut Verde Sauce & avocado
Did You Know?
Napa cabbage is in the power-house veggie family called cruciferous vegetables!
These veggies contain “isothyocianates” (ITCs) that, when eaten, activate a phase-2 enzymatic process in the body to help fight disease causing free-radicals!
Genetics and Veggies: Research suggests that about half of the population does not break down ITCs as well because of a genetic mutation: GSTM and T1 null .
This mutation gives the null population a health advantage, however!! When individuals with the “null” mutation eat cruciferous veggies (or other glucosinolates containing ITC), their bodies UP-regulate the antioxidant phase-2 enzymes that help quench free radicals! Consequently, they have an even greater reduction in colon cancer risk when eating cruciferous veggies than people without the null mutation.
Other cruciferous veggies: Broccoli (super!) and its broccoli relatives, cauliflower, kale, spinach, the cabbages, garden cress, bok choy, swiss chard, collard greens, arugula, watercress, radishes and many more.
Photo Credit: HEB.com
Research supports incorporating cruciferous veggies in the diet for boosting colon health.
The “salad” version delivers about eight cups of Napa cabbage in total, or over 1 cup per person. The “wrap” version provides at least half a cup of free-radical fighting veggies per person!
Costing out dinner for the masses? We got you:
Here’s a table with external links for each recipe ingredient (plus a few alternate ingredient ideas). As previously mentioned, prices vary per region, season, city, store and personal preference for brand or specific type of food item.
| Sweet Potato | Fresh Rosemary |
| Beet Greens (freebie with beets!) | Chopped Garlic (minced) |
| Onion | Avocado Oil or Costco (bulk for less) |
| Napa Cabbage | Extra Virgin Olive Oil |
| Avocado | Pulled Chicken |
| Organic Great Northern Beans (V) (or TJ’s for less $) | Coconut Verde Sauce |
TJ’s – Trader Joe’s
