Confession: The first time I did the Whole30, I didn’t last a whole 30. I thought I’d pass with flying colors by doing the lazy-person’s version: eating scrambled eggs and avocado for every breakfast, salad with chicken and veggies for lunch, and a protein with two vegetable sides at dinner. I felt good but I was bored, my taste buds were snoozing, and my husband was wondering when we were ever going to eat something flavorful again. So we caved at day 22 and went out for juicy burgers and beers. #fail

A year later, I decided to do it right. I was committed to making really good food that would help me enjoy the Whole30. News flash: If you actually search for kick-ass Whole30 recipes (and there are thousands), the plan is so much easier than you think. The recipes I made were so addictive that I ended up doing the Whole60. #win

But there’s one recipe I have to credit with getting me through all 60 days (and my post-Whole30 life): stuffed sweet potatoes with buffalo chicken and a “blue cheese” dressing from one of my favorite blogs, Against All Grain. I don’t know if it’s because I’m obsessed with sweet potatoes or love feeling like I’m at a sports bar devouring buffalo chicken, but there’s something that makes it the best Whole30 recipe I’ve ever had.

I made a couple tweaks to the recipe, so I’m sharing my version here, but make sure you visit the site for the original recipe and directions.

Buffalo Chicken Stuffed Sweet Potatoes With Creamy Dressing

Recipe by: Against All Grain
Makes: 4 servings


2 medium sweet potatoes*
1 tablespoon ghee or coconut oil, melted
1 teaspoon coarse sea salt or kosher salt
2 cups arugula*


3 boneless, skinless chicken breast or thighs, about 1 pound
1/2 cup Frank’s Red Hot sauce
1/3 cup ghee or coconut oil (I use a combo of both)
1 teaspoon coarse sea salt
2 teaspoons white vinegar
1/2 cup celery, diced*
1/2 cup carrots, diced*


1/2 cup Whole30 mayonnaise (I use Whole30 mayo from brands such as Primal Kitchen)*
1/4 cup coconut milk
2 garlic cloves, crushed
2 teaspoons lemon juice
1/2 teaspoon onion powder
1/2 teaspoon sea salt

Head over to Against All Grain for directions.

*I tweaked some of the quantities to make the recipe work best for me:

  • I up the amount of carrots and celery because it gives the dish more without being too filling.
  • I only eat half of a sweet potato per serving instead of a full one (I just get way too full when I eat a whole tater!).
  • I top the baked sweet potato with arugula first and then add the buffalo chicken to get a hefty serving of greens in there too.