Easy BBQ Salmon Stuffed Sweet Potatoes
Perfect for a healthy lunch or easy weeknight dinner, this is a quick, flavorful meal that requires zero active cooking. All you need to do is set your oven to one temperature, prep a few things, toss it all together and eat!
Ingredients
- 2 large sweet potatoes
- 16 oz. salmon
- 3 tbsp barbecue sauce of choice
- 150 grams kale about 6 cups
- 1/2 tsp red pepper flakes
- 1 tbsp olive oil
- 1 large avocado
- 1/2 large lemon for juice
- 1/4 cup fresh dill
- salt & pepper to taste
Instructions
- Preheat your oven to 425F.
- Wrap each sweet potato in foil. Place them on a baking sheet and bake for 45 minutes to 1 hour, or until they are cooked through.
- While the sweet potatoes are roasting, toss the kale in the olive oil, red pepper flakes and salt & pepper. Massage until the kale begins to wilt down. Set this aside.
- In another bowl, mash the avocado and add the fresh dill, juice from 1/2 of a lemon and salt & pepper.
- Place the entire slab of salmon on a foil lined baking sheet and brush with the barbecue sauce. Roast this for the last 15 minutes of your potato's baking time. Make sure its internal temperature is at least 135F when you remove it from the oven.
- To assemble, cut each sweet potato in half, top with the avocado mash, then the kale, and then chunks of the salmon fillet.
- Serve warm! You can also store each component separately and use as meal prep throughout the week!