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Latin Chicken Sweet Potato ‘Toast’
with curtido / avocado crema

Active: 40 Total: 40

There are a few components to these chicken 'toasts' and each one adds a great layer of flavor and texture.
Smarts: Make a double batch of curtido tonight and use the leftovers in Thursday's meal. 



Latin Chicken Sweet Potato ‘Toast’:
  • Sweet potatoes - 1 lb , 1/2" / 1.3 cm thick slices
  • Rotisserie chicken - 1/2 , shredded
  • Cumin - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Garlic powder - 1/4 tsp
  • Salt - 1/4 tsp
  • Parchment paper - for cooking
  • Oil, cooking - 1 Tbsp
Avocado Crema:
  • Cilantro leaves - 1 Tbsp , chopped
  • Avocados - 1
  • Lime juice - 1 1/2 Tbsp
Curtido Pickled Cabbage:
  • Cabbage, red - 6 oz , very thinly sliced
  • Carrots - 2 oz , shredded (look for pre-shredded to save time)
  • Jalapenos (opt) - 1/2 , diced
  • Garlic - 1 clove , chopped
  • Oregano, dried - 1/2 tsp
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Oil, cooking - 1 1/2 Tbsp


  1. Sweet potatoes / Cabbage / Carrots / Jalapenos / Garlic - (If prepping right before cooking, get oven heating first. Double if making Thursday’s meal.) Prep as directed. Store sweet potatoes in one container. Combine cabbage, carrots, jalapenos, and garlic. (Can be done up to 5 days ahead)

  2. Rotisserie chicken - (If making Wednesday’s meal, prep chicken for that meal at the same time.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)

  3. Make spice blend - Combine cumin, chili powder, garlic powder, and salt. (Can be done up to 5 days ahead)

  4. Make curtido - (Double if making Thursday’s meal.) Whisk together oregano, vinegar, and oil (portion for curtido). Add cabbage, carrots, jalapenos, and garlic. Toss everything together to combine. (It’s messy, but the easiest way to combine everything is with your hands.) (Can be done up to 3 days ahead)

  5. Make avocado crema - If making crema by hand, finely chop cilantro (or just tear off the leaves if using an immersion blender.) Mash together avocados and cilantro. Add lime juice. Blend with an immersion blender for a very smooth crema or just mash and stir until the mixture is smooth. Add some water if the crema is too thick to easily blend. Taste and season with some salt and pepper. (Can be done 1 day ahead)

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  1. Heat oven to 400F / 204C.

  2. Line a sheet pan with parchment paper (this will help to prevent sticking). Spread the sweet potato slices out on the pan in a single layer (use a second pan if needed). Brush the tops of the potatoes with some cooking oil.

  3. Bake sweet potatoes until tender and easily pierced with a fork, 18 to 22 minutes (depending on thickness).

  4. When sweet potatoes are almost finished, heat a skillet with oil (portion for sandwiches) over medium-high heat. Add chicken and saute until chicken is turning golden in spots, 1 to 2 minutes. Stir in spice blend and cook until fragrant, ~1 minute more.

  5. Give curtido a stir and season with some salt and pepper. (Reserve half if doubled.)

  6. Assemble ‘toasts’ by spreading avocado crema on the each slice of sweet potato. Top with curtido and chicken. You’ll want to eat these with a fork and knife - they will be messy! Enjoy!



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