Loaded sweet potato with pulled chicken & cashew sauce

For the sweet potatoes:

• 4 medium sweet potatoes
• 400 g chicken
• 2 tablespoons olive or coconut oil
• 200 g spinach or kale, stems removed and coarsely chopped
• 1 medium onion, thinly sliced
• 1 clove garlic, finely chopped
• 1 avocado, sliced
• Fresh coriander, for garnish

For the chipotle cashew sauce:

• 150 g raw cashew nuts (pre-soaked in water for 2 hours)
• 2 tablespoons tomato puree
• 4 teaspoons The Spice Club Potato spice mix
• 1 (chipotle) ​​pepper (canned or fresh)
• 3 tablespoons fresh lemon juice (from 2 lemons)
• 1 clove of garlic

Step 1: Prepare sweet potatoes

• Preheat the oven to 200°C.
• Poke a few holes in the sweet potatoes with a fork (or cut them open) and place them on a baking sheet. Bake for 60 minutes, until soft.

Step 2: Make Chipotle Cashew Sauce

• Place the soaked cashews, tomato puree, The Spice Club Potato seasoning mix, chipotle pepper, lemon juice and garlic in a blender.
• Add a little water and mix until smooth. Add more water if the sauce is too thick.

Step 3: Prepare the chicken

• Place the chicken fillets in a large pan.
• Add enough water so that the chicken is completely submerged.
• Bring the water to a boil over medium heat.
• Once the water boils, reduce the heat and let the chicken simmer gently. Cover the pan and cook the chicken for about 15 minutes until cooked through
• Remove the pan from the heat and let the chicken fillets rest for 5 minutes.
• Place the chicken on a cutting board and use two forks to pull the chicken into thin strips.

Step 4: Prepare vegetables

• Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft, about 5 minutes.
• Add the garlic and chopped kale or spinach and stir-fry until wilted, about 3-4 minutes.
• Add the shredded chicken and heat through briefly.

Step 5: Stuffing sweet potatoes

• Cut the baked sweet potatoes in half and place them on a plate.
• Fill each potato with the chicken and spinach or kale mixture.
• Drizzle with the chipotle cashew sauce and garnish with avocado and fresh coriander.