Taco Chicken and Sweet Potato Burrito Bowls

• Gluten free

• Meat

  • 1 1/3 cups Taco chicken, cooked

• Produce

  • 1 Avocado, large
  • 2 Sweet potatoes, medium

• Condiments

  • 1 Salsa

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on kristineskitchenblog.com

Description

Ingredients

• 1 cup uncooked brown rice
• 2 medium sweet potatoes
• 1 tablespoon olive oil
• salt and pepper
• 1⅓ cups chopped cooked taco chicken*
• 1 large avocado
• salsa, for serving

Directions

• Preheat oven to 425 degrees F.
• Cook rice according to package directions (or follow this easy method for cooking long grain brown rice).
• Peel sweet potatoes and chop into ½-inch cubes. Place on a rimmed baking sheet and toss with olive oil. Sprinkle with salt and pepper. Roast sweet potatoes in the preheated oven until tender: check on them after 18 minutes, and then every 3-5 minutes after that until they are done. Mine took about 24 minutes to cook. (Cooking time will vary based on the size of your potato pieces.)
• Once the rice and sweet potatoes are done, assemble the burrito bowls: Divide rice between four bowls. Top with cooked taco chicken (warm as desired), sweet potatoes and slices of avocado. Serve with salsa. Enjoy!