Easy dinner! BBQ Stuffed Sweet Potatoes (Gluten-free, dairy-free)

Last night I made dinner in 30 minutes while simultaneously playing Chutes and Ladders with a boy who doesn’t know how to count spaces, keep the spinner intact or the board face up. Meanwhile, the baby was having a rock concert in his crib upstairs and I had to pee.

You know.

Easy dinner! BBQ Stuffed Sweet Potatoes with Collard Greens (gluten-free, dairy-free)I dig meals that are simple and forgiving. Today I’m going to share one of my favorites with you.

You’ll have to teach yourself how to play Chutes and Ladders.

It’s a great meal because:

1. It’s loaded with nutrient-dense vegetables. Pow!

2. You can make it vegan by doubling the beans and omitting the meat.

3. You can make it Paleo by doubling the meat and omitting the beans.

4. You can keep it “Cheapskate Flexitarian” (hehe) by using an inexpensive can of beans to stretch a pound of meat. One of my favorite tricks.

4. Bake the sweet potatoes the night before this dinner comes together in like, 30 minutes.

5. It’s different enough to be interesting, but not so different that the family refuses to try it.

Save time, money and your sanity?

Yes please.

Easy dinner! BBQ Stuffed Sweet Potatoes (Gluten-free, dairy-free)
Prep time
Cook time
Total time
Note: To bake potatoes ahead of time, prick the skin with a fork several times. Wrap tightly in foil or place in a covered casserole dish. Bake at 375F for 1-1.5 hours (depending on size). You can do this alongside another dish in the oven, or while you are eating dinner earlier in the week.
Makes: 4 servings
  • 4 medium-sized, pre-baked sweet potatoes, see note above
  • 2 Tbl. coconut oil, divided
  • ½ onion, diced
  • 2 bunches collard greens
  • 1 lb. ground pork or chicken
  • 1 15-oz. can black eyed peas, drained and rinsed
  • 12 oz. good quality BBQ sauce (I like Caveman Bob's, which has no added sugar)
  • Salt and pepper
  1. Reheat sweet potatoes while prepping the rest of the meal.
  2. Heat 1 Tbl. oil in a large skillet over medium heat. Add onion. Cook until translucent.
  3. Meanwhile, one bunch at a time, roll collards into a cylinder shape, with stem running lengthwise. Use a sharp knife to slice across the roll, making ¼” strips. It’s ok to include the stems as long as you are slicing everything very thin.
  4. When the onion is ready, add ground meat to the skillet. Break up with a spoon and cook until browned. Then add beans and BBQ sauce. Stir and allow the mixture to heat through.
  5. In another skillet, heat 1 Tbl. coconut oil and add a big handful of collards. Toss with salt and pepper and cook until slightly softened but still bright green. Do this in batches, adding more oil as needed.
  6. Assemble your meal: Open potatoes and fluff the interior with a fork. Add meat mixture. Top with collards.