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BBQ Mushroom Stuffed Sweet Potato

  • $12.50

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This is a sweet and savory Whole30 feast. Chef Jona makes a truly healthy BBQ sauce and tosses all over red and green peppers, onions, and portobello mushrooms. This stuffing is then used to fill a roasted sweet potato and is topped with scallions. Homemade guacamole is served on the side. 

Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film and guacamole from the container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout.
Microwave: Remove plastic film and guacamole from container and microwave dish for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.

Sweet potato, red and green pepper, mushroom, onion, scallions, guacamole, bbq sauce: ghee, celery, garlic, red pepper flakes, chili powder, smoked paprika, chipotle peppers, pineapple juice, coconut aminos, date, liquid smoke, apple cider vinegar, vegetable stock, tomato paste, tomatoes and applesauce

Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
Nutrition facts are with chicken
  • Calories: 410
  • Fat: 12g
  • Carbohydrates: 71g
  • Protein: 10g
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.