Ingredients:

  • 2 large (600g) sweet potatoes, peeled and cubed into ½-inch pieces
  • 2 tbsp (30ml) avocado oil
  • ½ tsp (3g) garlic powder
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) black pepper
  • 1.5 lbs (680g) boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp (15ml) avocado oil
  • ½ cup (120ml) tomato paste
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) coconut aminos
  • 1 tsp (5g) smoked paprika
  • ½ tsp (3g) onion powder
  • 2 tbsp (30ml) water
  • 4 cups (200g) shredded cabbage
  • ½ cup (60g) shredded carrots
  • 3 tbsp (45ml) apple cider vinegar
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15g) minced shallot
  • ½ tsp (3g) sea salt

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with avocado oil, garlic powder, salt, and pepper on a baking sheet.
  2. Spread sweet potatoes in a single layer and roast for 20–25 minutes, tossing halfway through, until edges are browned and centers are tender.
  3. Heat 1 tbsp avocado oil in a skillet over medium-high heat. Add chicken pieces and cook without moving for 3–4 minutes to form a golden-brown crust.
  4. Flip chicken and cook for another 3 minutes.
  5. Lower heat to medium. Stir in whisked tomato paste, apple cider vinegar, coconut aminos, smoked paprika, onion powder, and water. Stir for 2–3 minutes until the sauce thickens and coats the chicken.
  6. In a medium bowl, whisk together apple cider vinegar, olive oil, shallots, and salt. Fold in shredded cabbage and carrots.
  7. Allow the coleslaw to sit for 10 minutes to soften. Divide roasted sweet potatoes into four bowls and top with glazed chicken and coleslaw.