Stoked at Home

0 1. Roast the Sweet Potatoes:• Preheat the oven to 425°F (220°C).• In a large bowl, toss the diced sweet potatoes with olive oil, salt, and pepper until evenly coated.• Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.• Roast for 25-30 minutes, flipping halfway through, until tender and lightly browned.
1 2. Prepare the Chicken:• Season the chicken breasts with paprika, onion powder, garlic powder, salt, and pepper.• Place the seasoned chicken in an Instant Pot.• Pour the hot honey + hot sauce over the chicken.• Secure the lid on the Instant Pot and set it to cook on high pressure for 10 minutes.• Once cooking is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release.• Remove the chicken and shred it using two forks. Toss the shredded chicken in the remaining sauce from the pot to keep it moist and flavorful.
2 3. Prepare the Hot Honey Coleslaw:• In a large bowl, combine the coleslaw mix, chopped cilantro, and sliced red onion.• In a separate small bowl, whisk together the avocado mayonnaise, hot honey, Dijon mustard, salt, and pepper until smooth.• Pour the dressing over the coleslaw mixture and toss thoroughly to combine.• Refrigerate the coleslaw for at least 15 minutes to allow the flavors to meld.
3 4. Assemble the Meal Prep Bowls:• Divide the roasted sweet potatoes evenly among your meal prep containers.• Add a portion of shredded hot honey chicken to each container.• Top with a serving of hot honey coleslaw.• Seal the containers and refrigerate. These bowls can be stored in the refrigerator for up to 4 days.
4 To reheat, I just like to reheat it all in the microwave for 2 minutes. Some people don't like warm coleslaw, so you can set it on the side or just remove it and add it to the lid of your container when you go to reheat!