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.