Chipotle Sweet Potato Burrito Bowls
15 |
50 |
676 |
Ingredients |
Minutes |
Calories |
|
Prep |
Cook |
Servings |
25 min |
25 min |
4
|
Chipotle Sweet Potato Burrito Bowls - Colorful burrito bowls loaded
Ingredients
4 cup
|
Sweet Potatoes
(large; (about 1.5 lbs.), diced (about 6 cups))
|
2 tbsp
|
Extra virgin olive oil
|
1/2 tsp
|
Chili powder
|
1 dash
|
Chili powder
(1/8-1/4 tsp. chipotle)
|
1/4 tsp
|
Cumin
|
1/4 tsp
|
Salt
(1/4-1/2 tsp; (or, to taste))
|
4 cup
|
Cauliflower crumbles/rice
|
1/4 cup
|
Black beans, canned
(or pinto)
|
4 cup
|
Lettuce, romaine
|
1 cup
|
Coleslaw mix
|
1 tsp
|
Cilantro (coriander), dried
(fresh)
|
1/2 avocado(s)
|
Avocado
(or guacamole)
|
2 tbsp
|
Salsa, ready-to-serve
(or tomatillo ranch dressing)
|
454 gm
|
Chicken breast, boneless, skinless, grilled
|
1 cup
|
Yoso Plain Unsweetened Coconut Yogurt
|
Instructions
FOR THE CHIPOTLE SWEET POTATOES:
- Preheat oven to 400 degrees F
- Cook your chicken ahead of time, then place on bowl once complete.
- In a large bowl, stir together sweet potatoes and olive oil. Sprinkle with chili powder, chipotle chili powder, cumin, and salt and stir to coat.
- Spread seasoned sweet potatoes out onto a baking sheet and roast at 400 degrees for 20-25 minutes, stirring every 10 minutes or so.
- Serve plain or build into burrito bowls.
FOR THE BURRITO BOWLS:
- Spoon rice or cauli rice, roasted sweet potatoes, and beans into a bowl.
- Add your favorite toppings–lettuce or slaw, tomatoes, avocado, peppers, corn, etc.
- Drizzle or dollop with salsa, guacamole, or tomatillo ranch dressing
Nutrition Facts
Per Portion
Calories
676
Calories from fat
267
Calories from saturated fat
59
Total Fat
29.6 g
Saturated Fat
6.6 g
Trans Fat
0.0 g
Polyunsaturated Fat
2.2 g
Monounsaturated Fat
8.9 g
Cholesterol
118 mg
Sodium
868 mg
Potassium
1498 mg
Total Carbohydrate
67 g
Dietary Fiber
13.2 g
Sugars
16.3 g
Protein
42 g
Dietary servings
Per Portion
Meat |
1.5 |
Milk Alternative |
0.4 |
Vegetables |
6.2 |
Energy sources
Meal Type(s)