Burrito Bowl
Prep Time
20 min
Prep Notes
rinse/pat dry: sweet potatoes, grape tomatoes, spinach
season ground chicken
rinse then slice: leek, cilantro, jalapeno
peel/chop garlic
rinse black beans (if canned) or (if bagged) soak overnight in water then strain/rinse
set avocado aside
Cooking Time
45-60 min
Yields
2 Servings
Ingredients
1 medium sweet potatoe
1 cup of black beans mixed with the following ingredients:
- 2 cilantro stems with leaves (chopped)
- 1/2 garlic clove (minced)
2 cups of baby spinach mixed with the following ingredients:
- 1 tbsp red wine vinegar
- 1 tsp black pepper
- 1 tbsp of extra virgin olive oil
- 1 tsp Himalayan pink salt
1 lb of ground chicken seasoned w/the following ingredients:
- 2 tsp turmeric powder
- 1 tsp black pepper
- 1 tsp Himalayan pink salt
1/2 cup of diced leeks
1 tbsp of extra virgin olive oil
1 Haas avocado
1/2 jalapeno pepper (sliced)
2 cups of grape tomatoes
Directions
1. Wrap sweet potatoe in aluminum foil, bake at 375 degrees for approximately 45min until tender, cool off then cut into squares.
2. Place 1tbsp of olive oil in a pan (medium flame) add-in diced leeks + seasoned chicken, cook till brown and remove from pan.
3. Place bean-mix in a bowl and let it sit for 5 min.
4. Place spinach salad-mix in a bowl and let it sit for 5 min.
5. In a large serving bowl add:
- ground chicken
- sweet potatoes
- spinach salad mix
- bean mix
- grape tomatoes
6. Top spinach salad with jalapenos and avocado slices
Notes
Option:
Step 3 After mixing the beans, heat in a small pot for 5-7 min on a low flame.