| 1 | unit | avocado |
| 0.31 | lb | Cheddar Cheese |
| 0.75 | lb | Chicken breast |
| 0.67 | tbsp | chili powder |
| 3 | unit | chipotle chiles |
| 1 | cup | cilantro |
| 0.25 | tsp | cumin seeds |
| 1 | tsp | cumin seeds |
| 2 | clove | garlic |
| 3.5 | unit | lime |
| 2 | tbsp | lime juice |
| 2 | tbsp | olive oil |
| 0.25 | cup | olive oil |
| 1 | tsp | oregano |
| 0.75 | cup | quinoa |
| 0.25 | cup | red onion |
| 0.25 | cup | Salsa |
| 0.25 | tsp | salt |
| 2 | cup | spinach |
| 3 | unit | sweet potatoes |
| 1.25 | cup | water |
FOR NON-VEGETARIAN:
Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and greek yogurt if desired.
FOR VEGETARIAN:
Preheat oven to 400 degrees F (204 C). Poke a few holes in the sweet potatoes with a sharp knife to allow steam to escape.
Once oven is hot, bake sweet potatoes directly on oven rack (with a baking rack below to catch any drippings) for 45 minutes - 1 hour, or until tender to the touch. Time will vary depending on size of potato.
In the meantime, heat a small saucepan over medium-high heat. Once hot, add rinsed quinoa and toast for 3-5 minutes, or until all water is evaporated and quinoa is fragrant and slightly toasted.
Add water, a pinch of sea salt, lime juice and bring to a simmer. Then reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed and the quinoa is fluffy.
Remove quinoa from heat and season with another healthy pinch sea salt and 1/4 tsp ground cumin. Stir, adjust seasonings as desired, and set aside, slightly covered.
To prepare dressing, add all ingredients besides water to a blender or food processor and blend. Add only enough water to encourage blending. Scrape down sides as needed.
Taste and adjust seasonings as needed, adding more lime, salt, cumin or sweetener as desired. Set aside.
Prepare any remaining toppings, such as chopped onion, cilantro or crushed tortilla chips (optional).
To serve split open baked potatoes and gently press in on both ends to allow room for toppings. Fill each potato with 1 Tbsp salsa, and 1/4 - 1/2 cup cooked quinoa.
Top with a healthy drizzle of avocado-cilantro sauce, and any other desired toppings (hot sauce, extra cilantro, and tortilla chips).