Grain-Free Burrito Bowls with Shredded Mexican Chicken
Ingredients
The Chicken
-
1 batch
Shredded Mexican Chicken
The Sweet Potatoes
-
1
medium
sweet potato, sliced into ¼-inch rounds
-
1
tsp
avocado oil
The Beans
-
1
15-ounce can
black beans, slightly drained
-
¼
tsp
ground cumin
-
¼
tsp
chili powder
-
¼
tsp
sea salt
The Vegetables
-
1
medium
red bell pepper, thinly sliced
-
1
medium
red onion, thinly sliced
-
to taste
sea salt
The Cauliflower Rice
-
1
medium head
cauliflower, riced
-
1
tsp
avocado oil
-
½
tsp
ground cumin
-
½
tsp
chili powder
-
to taste
sea salt
-
2
Tbsp
lime juice (optional)
For Serving
-
1 batch
Garlicky Guacamole (or store bought)
-
to taste
tortilla chips
-
to taste
red salsa (or store-bought)
-
to taste
hot sauce (or store-bought)
-
to taste
fresh cilantro
Instructions
- Prepare the shredded chicken if using and keep warm.
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Toss the sliced sweet potatoes with oil and bake for 20-25 minutes until tender.
- Heat the black beans in a saucepan with spices and salt until bubbly and hot.
- Sauté the peppers and onions in a skillet with oil and salt until fragrant and golden brown.
- Prepare the cauliflower rice in a food processor or using a box grater, then sauté with oil, spices, and salt until slightly tender.
- To serve, divide the cauliflower rice between bowls and top with sweet potatoes, chicken, black beans, peppers, onions, and any desired garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
394
Total fat
11.4g
Total carbohydrates
38.8g
Total protein
35.8g
Sodium
1014mg
Cholesterol
80mg
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