¼ to ⅓ cup apple cider vinegar (depends on how tangy you like it)
Salt and pepper to taste
Crunchy Coleslaw
1 ½ cups red cabbage, shredded
1 ½ cups green cabbage, finely shredded
1 medium carrot, finely shredded
Garnish
1-2 Tbsp hot sauce (optional)
2 green onions, thinly sliced
¼ cup pumpkin seeds
How to make it
Preheat the oven to 375F
Wash and lightly scrub sweet potatoes and poke with a knife to vent. Coat evenly in a little oil and season with garlic powder, salt and pepper. Place on a parchment lined baking sheet and bake for 45-60 minutes, or until fork tender.
In a small bowl combine dressing ingredients until creamy.
Shred cabbage and carrot.
In another small bowl, combine shredded chicken with BBQ sauce.
After cooling just a little, halve cooked potatoes and scoop out inside.
Top scooped potatoes with tangy chicken and bake for 10 minutes to heat through.
Top hot potatoes with creamy, crunchy coleslaw. Garnish with hot sauce, green onion and pumpkin seeds. Serve and enjoy!
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Ingredients
4 small sweet potatoes
1 Tbsp canola oil
1 tsp garlic powder
Salt and pepper to taste
BBQ Chicken
2 cups cooked chicken, shredded
½ cup BBQ sauce (more if you like it saucy!)
Apple-Dijon Dressing
¾ cup Greek yogurt
¼ cup mayonnaise
2 Tbsp Dijon mustard
2 Tbsp honey
¼ to ⅓ cup apple cider vinegar (depends on how tangy you like it)
