• Preheat oven to 400 degrees F. Season the chicken breasts with salt and pepper, and roast on a foil lined baking sheet for about 25 minutes. Remove from the oven and shred in a Kitchen Aid mixer or by using two forks.

For The Sweet Potato Boats:

• Bake the sweet potatoes directly on the ovenrack at 400° F, for about an hour. Remove from the oven and let cool until you can handle them.

For the filling:

• Heat a pan over medium-high heat and coat with olive oil. Add the onion and cook but do not fry. Add the garlic and cook a little bit more.
• Add the shredded chicken and the chicken broth.
• Add the remaining ingredients and mix. Let simmer for about 10 minutes until the liquid cooks down and the texture is thick and not watery.

To assemble:

• Slice the potato down the middle and mash until you’ve created a trough. Spoon the chicken filling in the boats and sprinkle with desired toppings.

• Heat olive oil over medium heat in a paella pan or Dutch oven. Add onion, tofu, pepper and carrots, cook until tender, about 5-7 minutes. Add garlic, asparagus, tomatoes, paprika, turmeric, red pepper flakes and bay leaves, cook another 3-5 more minutes, stirring frequently.
• Add the rice, broth, and salt. Give it a good stir so the rice falls to the bottom of the pan.
• Turn up the heat to medium-high and bring to a boil. Then reduce heat to medium or medium low and let simmer for about 20 minutes, uncovered.
• Do NOT stir the rice. Keep an eye on it as it cooks, so you can add more broth or water if the pan starts to get too dry.
• After it has been simmering for about 15 minutes, add the artichoke hearts, zucchini, and green peas to the pot.
• Once the paella has cooked for the full 20 minutes, cover and turn off the heat. Let this sit for about 10 minutes.