If you’re anything like me, you’re always on the hunt for meals that are healthy, easy to throw together, and still taste amazing. This Buffalo Chicken Stuffed Sweet Potato hits all the marks. It’s my go-to for a quick single-serving lunch or dinner. The sweet potato brings natural sweetness and fiber, while the buffalo chicken adds that creamy, spicy kick you crave. Topped with avocado, fresh green onion, and cilantro.
Why You’ll Love This Recipe
- Meal Prep Friendly
- High Protein
- Gluten-Free & Dairy-Free
- Packed with Flavor
- Ready in Under 30 Minutes
Ingredients
Sweet potato
Shredded Chicken
Buffalo Sauce
Avocado
Green Onion
Cilantro
Salt
Pepper
I recommend buying a store bought organic rotisserie chicken to minimize the prep time for this recipe. Make sure you check the ingredients to ensure there aren’t any additives. My favorite is from Whole Foods.
My favorite Buffalo Sauce to Use is Primal Kitchen. It is dairy free and made with simple ingredients!
How to Make It
- Wash your sweet potato thoroughly and poke holes all over it with a fork (this prevents it from bursting).
- Place it on a microwave-safe plate and wrap it in a damp paper towel—this helps steam it and keeps it moist.
- Microwave on high for 5–8 minutes, flipping it halfway through. Time may vary based on the size of the potato and your microwave strength.
- Start with 5 minutes, then check for softness. Add 1–2 more minutes at a time if needed.
- Once it’s soft to the touch and easily pierced with a fork, it’s done!
- Carefully unwrap (it’ll be hot!), slice it open, and fluff the inside with a fork.
- Mix your shredded chicken with the buffalo sauce in a small bowl.
- Top your sweet potato with the buffalo chicken, cubed avocado, green onion, cilantro, and a sprinkle of salt.
Extra Tips: Buffalo Chicken Sweet Potatoes
One of my favorite ways to make weeknight meals a breeze is by keeping a batch of shredded chicken in the fridge. It’s a protein powerhouse and works perfectly in recipes like this one—or tossed into salads, soups, wraps, or bowls. For this recipe, I recommend adding the buffalo sauce right before serving to keep it creamy and fresh.
You can also bake your sweet potato in the oven if you don’t want to use the microwave. Start by preheating the oven to 400°F. Then prep your sweet potato by first using a fork to poke holes all around it. Then wrap it in foil and bake on a baking sheet for about 45 minutes, or until soft all the way through.
Love the Buffalo Chicken Sweet Potatoes? Try these recipes next:
Buffalo Chicken Sweet Potatoes
Ingredients
- 1 medium sweet potato
- 4 oz chicken shredded
- 1 tbsp buffalo sauce @primalkitchen
- 1/4 avocado cubed
- 1 green onion chopped
- 2 tbsp cilantro
- 1/4 tsp salt
Instructions
- Poke holes all over the sweet potato using a fork
- Place it on a microwave-safe plate and wrap it in a damp paper towel—this helps steam it and keeps it moist.
- Microwave on high for 5–8 minutes, flipping it halfway through. Time may vary based on the size of the potato and your microwave strength. Start with 5 minutes, then check for softness. Add 1–2 more minutes at a time if needed.
- In a small bowl, mix shredded chicken with buffalo sauce
- Halve sweet potato and top with chicken, avocado, green onion, cilantro and salt