A healthier take on a burrito bowl with sweet potatoes and quinoa. Mix and match the ingredients to your liking!
Servings 6People
Ingredients
Burrito Bowl
1Tbsp.olive oil
1/2lb.Chicken breast, cubed
1 1/2CupsSweet potatoes, peeled and chopped
1CupQuinoa
1Sweet bell pepper, chopped
1Jalapeno, chopped
1CanPetite diced tomatoes
1CanBlack beans, drained and rinsed
1CupFrozen corn
2clovesGarlic, minced
1TbspChili powder
3/4tsp.Cumin
1 1/2CupsVegetable or chicken broth
Toppings
Cheddar Cheese
Tomato
Avocado
Cilantro
Green onion
Sour cream
Hot sauce
Instructions
Heat olive oil in large skillet on medium high heat. Add diced chicken and season with salt and pepper. Cook for about 6 minutes until nearly cooked. Remove from pan and put on the side.
Add sweet potatoes to the skillet and cook for 8 minutes, or until they begin to soften. Add quinoa and stir for an additional minute. (Add a drizzle of olive oil at this point if needed)
Add the remaining ingredients: sweet pepper, jalapeno, undrained tomatoes, drained black beans, frozen corn, garlic, chili powder, cumin, broth and reserved chicken.
Stir until combined. Bring to a boil and then reduce to a medium simmer and cover. Let simmer for about 15 minutes stirring once.
Let stand while you prepare your toppings. (see above) Serve warm in a bowl or in a tortilla.