Honey Lime Chicken & Avocado Stuffed Sweet Potatoes

Why You’ll Love This Recipe

I love how this recipe hits every note: the natural sweetness of the roasted sweet potatoes, the brightness of the honey-lime chicken, and the creaminess from the avocado. It’s a full meal in one bite—filling, colorful, and satisfying without being heavy. Plus, it’s easy to prep, naturally gluten-free, and customizable with whatever toppings I have on hand. It’s one of those dishes that’s perfect for weeknights but impressive enough to serve to guests.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:
2 cups cooked shredded chicken
2 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove, minced
½ teaspoon chili powder
Salt and pepper, to taste

For the Sweet Potatoes:
3 medium sweet potatoes
½ cup canned corn, drained
½ cup black beans, rinsed and drained
1 avocado, diced
2 tablespoons chopped fresh cilantro
Ranch dressing or crema, for drizzling

directions

1. I preheat the oven to 400°F (200°C). After scrubbing the sweet potatoes clean, I pierce them with a fork and place them on a baking sheet. I roast them for 45–55 minutes until they’re fork-tender.

2. While the potatoes bake, I prepare the honey lime chicken. In a skillet over medium heat, I combine the shredded chicken with honey, lime juice, olive oil, minced garlic, chili powder, salt, and pepper. I let it cook for 4–5 minutes until the chicken is heated through and coated in the flavorful sauce.

3. Once the sweet potatoes are cool enough to handle, I slice them open lengthwise and gently fluff the inside with a fork to make room for the filling.

4. I spoon in a generous amount of the honey lime chicken, then top with corn, black beans, and diced avocado.

5. I finish with a sprinkle of chopped fresh cilantro and a drizzle of ranch dressing or crema. I serve it warm and dig in.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 3 servings
Calories per serving: 430 kcal

Variations

Sometimes I mix things up by using rotisserie chicken for convenience or swapping the black beans for pinto beans. If I want extra spice, I add diced jalapeños or a dash of hot sauce to the chicken mixture. For a dairy-free version, I use a cashew-based crema or skip the drizzle entirely and add a squeeze of lime. When I’m meal prepping, I keep the components separate and assemble right before eating for the best texture.

storage/reheating

I store leftovers in separate containers—the sweet potatoes in one, and the chicken and toppings in another. They keep well in the fridge for up to 3 days. To reheat, I warm the sweet potatoes and chicken in the microwave or oven, then add the avocado and drizzle right before serving. It’s also great packed for lunch if I reassemble it just before eating.

FAQs

Can I use canned sweet potatoes instead of fresh?

I prefer roasting fresh sweet potatoes for the best flavor and texture, but if I’m in a pinch, mashed canned sweet potatoes could work as a base in a bowl-style version.

What type of chicken works best?

Any cooked shredded chicken works great—I often use leftover baked or grilled chicken, or even rotisserie for a shortcut.

Is there a vegan version of this recipe?

Yes! I’ve made it using chickpeas or tofu in place of the chicken, and maple syrup instead of honey. I use plant-based ranch or skip it entirely.

Can I make this ahead for meal prep?

Definitely. I roast the potatoes and prep the filling in advance, then assemble when ready to eat. It’s meal prep-friendly and reheats well.

What can I use instead of ranch?

I like using crema, sour cream, or a simple lime-yogurt sauce. Even guacamole or salsa adds a fun twist depending on my mood.

Conclusion

Honey Lime Chicken & Avocado Stuffed Sweet Potatoes are one of my favorite ways to turn simple ingredients into something vibrant and comforting. They’re loaded with protein, full of fresh flavor, and always leave me feeling full and happy. Whether I’m cooking for the family or prepping for the week, this recipe is a winner every time.