Description
These easy chicken burrito bowls combine leftover chicken, seasoned cauliflower rice, black beans, roasted sweet potatoes, and sautéed peppers and onions for a healthy, customizable meal the whole family will love.
Ingredients
Scale
- 2–3 cups cooked chicken, shredded or chopped
- 1 bag (12 oz.) frozen cauliflower rice
- 1 tbsp avocado oil
- 1–2 tsp chili lime season salt (or favorite taco seasoning)
- 1 can black beans, rinsed and drained
- 1 cup salsa
- ¼–½ tsp cumin
- Salt, to taste
- 2–3 cups roasted sweet potatoes
- 1 tbsp avocado oil
- 1 large sweet bell pepper, sliced
- 1 medium onion, sliced
Optional toppings:
- Sour cream
- Diced avocado
- Chopped cilantro
- Shredded cheddar cheese
- Pickled banana peppers
- Sriracha sauce
- Extra salsa
- Chipotle ranch sauce
Instructions
- Cook the cauliflower rice in avocado oil until tender. Season with chili lime season salt or taco seasoning.
- Heat the black beans, salsa, cumin, and salt in a saucepan.
- Sauté the sliced pepper and onion in avocado oil until tender and lightly browned. I love to use a cast iron skillet for this step.
- Warm the cooked chicken.
- Assemble bowls with cauliflower rice, black beans, sweet potatoes, peppers and onions, and chicken.
- Add desired toppings and serve.