I whipped this dish up while cleaning out my fridge and pantry before my next grocery run. I'll walk you through each ingredient I used, but this is a very versatile dish so almost any veggies you have on hand would work! This also is a great reminder that you can prepare a lot of vegetables in advance to make easy and impressive meals throughout the week in 10 minutes or less.
Yields: 1 serving
1 sweet potato, roasted
1 cup of mushrooms
1/2 red onion, sliced
1/2 zucchini, sliced into half-moons
1/2 cup of baby spinach
1 cup of shredded chicken, I always buy a Rotisserie chicken from Central Market and shred it for different lunch recipes throughout the week
1/2 cup of BBQ Sauce (I used Primal Kitchen which doesn't quite taste like BBQ sauce, but does have all clean ingredients and no sugar)
Roasted pumpkin seeds
Slice the sweet potato in half and scoop out the flesh - you can set this aside for mashed sweet potatoes or sweet potato muffins later on.
Season the sweet potato boats with salt and pepper and set aside.
In a skillet over medium heat, carmelize the onions and mushrooms. Don't touch them for a good 5 minutes to allow them to brown. Then add salt and stir to evenly distribute.
Add in the zucchini and season with salt and pepper. Sauté until the zucchini is cooked, about 3 minutes.
Add the shredded chicken and baby spinach and cook until warmed through and the spinach has wilted.
Turn off the heat and add the bbq sauce. Stir until combined and scoop the filling into your sweet potato boats. Top with pumpkin seeds and enjoy!