This Thai Loaded Sweet Potato recipe is a quick meal when you’re running low on options. It has five main ingredients, one of which is rotisserie chicken to make things super easy. It’s also paleo and Whole30, so is a healthy dinner option when you’re craving Thai food. Put it on your dinner menu and see for yourself!
Sometimes you just crave Thai food, and nothing else will do. But what do you do when you’re on a Whole30? Make this Thai Loaded Sweet Potato, that’s what.
I was really wanting some Thai food, but I’m in the middle of a Whole30 and finding compliant Thai food in a restaurant was not a task I wanted to take on. So instead I thought about which dish I was craving the most. Swimming Rama came to the top of the list.
Normally Swimming Rama is made with peanut sauce, which of course is a no go on a Whole30. There are a bunch of peanut sauce-like recipes out there, but one of my hands down favorites is Mel Joulwan’s Sunshine Sauce. It’s tangy and creamy and just really delicious. But, I understand that sometime you’re in a hurry and just want something prepared. For those of you in that situation, you can use Yai’s Thai Almond Sauce. It’s Whole30 approved and also very delicious.
Really this dish couldn’t be easier, which makes it great for a weeknight. You cook the sweet potatoes in the microwave, throw the spinach and leftover chicken in a pan with some oil and garlic, combine everything and pour some sauce over it, and boom, you’re done.
If you’ve never cooked a potato in a microwave before, it will change your life. So simple and great for a quick dinner. Feeling like you need more details? Here’s a step by step instruction on how to cook sweet potatoes in the microwave.
What’s really great about this dish is that the sweet potato takes over for some of the sweetness that’s missing with a typical peanut sauce. Except it’s not cloying and you’re actually getting vitamins from the potato instead of just sugar that’s in some pre-made peanut sauces. Win-win.
So next time you’re craving Thai for dinner, particularly if you’re on a Whole30, try this recipe out. And stop longing for compliant Thai food.
Looking for more easy Whole30 recipes? Check these out!
If you try this Swimming Rama Loaded Sweet Potato recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. It totally makes my day to hear how a recipe worked out for you.
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Recipe for Thai Loaded Sweet Potato
Thai Loaded Sweet Potato
- 2 medium sweet potatoes less than 1 lb each
- 1 tablespoon avocado oil or olive oil
- 2 cloves garlic
- 8 cups baby spinach
- 2 cups shredded chicken
- 2 tbsp ghee
- salt to taste
- 1/2 cup almond or sunshine sauce or peanut sauce if not on a Whole30
- A fork
- A sharp knife
- Paper towels
- A medium sized plate
- A large pan
- A wooden spoon or tongs
- A measuring cup
For the potatoes:
- Wash and scrub the outside of the sweet potatoes to clean them.
- Using a fork or a sharp knife, poke holes into the sweet potato on each side. 12 to 15 holes is enough.
- Wet two paper towels, squeezing out any excess moisture, then wrapping each sweet potato in a paper towel.
- Place one sweet potato at a time on a plate in the microwave. Set the timer and cook for 4 minutes, then turn the sweet potato over and cook another 4 minutes. Check the potato for doneness by poking with a fork or sharp knife - the utensil should easily pierce into the middle of the potato. If it doesn't, continue cooking in 1 minute increments, checking the potato after each minute.
- Set aside the first potato and repeat the process with the second.
- When the potatoes have cooled slightly, use a sharp knife to slice them open. With a fork, mash up the inside a bit to make for easier eating. Place 1 tablespoon of ghee in each potato to melt, and season with salt as desired.
For the filling:
- While the potatoes are cooking, heat the avocado oil in a large pan over medium heat.
- Press the garlic into the pan and stir for 30 seconds with a wooden spoon or tongs. Be sure to stir constantly so the garlic doesn't burn.
- Place the baby spinach into the pan and start to stir around.
- After the spinach has cooked down some (but not all the way - about 2 minutes), place the shredded chicken in the pan and mix it in. Cook the mixture until the spinach is all the way cooked, another 2-4 minutes.
- Once the mixture is finished cooking, place half on top of each sweet potato.
For the sauce:
- Place the sauce into a microwavable container (or use a microwavable measuring cup) and cook for 15-20 seconds, enough to warm the sauce up.
- Pour half of the sauce onto each sweet potato and serve.
- This recipe can easily be scaled down to 1 person, or up to however many you need.
- You can buy your own sauce or make your own sauce. If you want to make it, one of the best sauces I've had is Mel Joulwan's Sunshine Sauce: http://meljoulwan.com/2009/07/21/sunshine-sauce/