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Pulled chicken hash_bowl no toppings
Dana Ketter

Pulled Chicken & Sweet Potato Hash Bowls

Yes. There are at least three renditions or ways you can serve this "same" meal!
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Prep Time 15 minutes
Cook Time 15 minutes
Pulled Chicken 2 hours
Total Time 2 hours 30 minutes
Servings: 7 people
Course: Breakfast, Main Course
Cuisine: American
Calories: 601
Ingredients Equipment Method Notes

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)

Equipment

  • knife, cutting board, steamer or pot with a steamer insert, skillet, stove, large bowl or corning ware, spoon, baking sheet

Method
 

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.
    1. 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.
    2. 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.
    3. 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
    1. Wash, prep and roll the beet greens, then slice into thin strips.
    2. Chop the onion into diced pieces or thinly slice it.
    3. On medium heat, saute the beet greens and onion in the avocado oil and spices. (Spare the olive oil).
    Creating the "Bowls"
    1. 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.
    2. Add the chicken-sweet potato-beet green mixture back into each potato "bowl".
    3. 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!
    .
    *This refers to the monthly grocery bill if TWO PEOPLE ate cumulatively 4,000 Calories per day, and only ate this meal all month long. If you're running calculations for one person, divide "monthly cost" in half.