Chicken and Sweet Potato Bowls

July 26, 2021

Chicken and Sweet Potato Bowls

Recipe: Chicken and Sweet Potato Burrito Bowls

Author: Allie Riebe, Hamama Customer Happiness Team Manager

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Makes: 4 Servings

I am a filling-glutton so burritos never work out well for me :D I prefer to start with a base of my favorite rice and beans, then load on the rest of the burrito fillings! I don’t have to worry about the tortilla breaking and can enjoy as much of the good stuff as I want! This burrito bowl is totally customizable - load it up with your favorite fillings and toppings!

Ingredients:

  • About 2 cups of prepared brown or white rice (or any grain you like, such as quinoa) I add cilantro, garlic, diced green chilis and lime juice to my mexican rice!
  • 1 cup black beans, seasoned (I use salt, pepper, cumin, cayenne pepper, smoked paprika, and garlic powder) 
  • 3 ears of grilled/charred corn on the cob (or about 2 cups of canned or frozen corn. I’d use a fire-roasted variety). 
  • Handful of cherry tomatoes, sliced in half
  • 1 avocado, diced 
  • 2 chicken breasts, grilled/baked/pan fried, seasoned & shredded (to save time, I used a fresh rotisserie chicken. I just shredded and seasoned it with my favorite taco seasoning & smoked paprika)
  • 1 large sweet potato, diced, seasoned, and roasted until tender (I toss with olive oil and season with cumin, salt, pepper, smoked paprika and garlic powder before roasting). 
  • Cotija cheese (can sub shredded cheddar or pepper jack cheese) 
  • Tortilla Chips for serving if desired
  • Additional toppings: Fresh cilantro, green onions, your favorite Hamama microgreens, hot sauce/salsa, sour cream & sliced fresh or pickled jalapenos! 

Instructions:

  1. First you will want to start with the rotisserie chicken. For the rotisserie you will start by shredding it and then toss the shredded rotisserie in the taco seasoning and smoked paprika until well combined.. 
  2. Next you will want to prepare the rice. Put on a pot of water, let it boil and add the rice in until cooked. (follow the instructions on the box)
  3. After you have your rice going you will want to dice the sweet potatoes up small, toss with coconut oil, salt, pepper, smoked paprika, garlic powder and roast at 425 until tender - about 15 -20 min depending on size of the dice. You want them in a single layer as well.
  4. Open a can of beans and place them in a small saucepan with the bean liquid. Season and cook until heated through.
  5. Get your grill ready and char 3 ears of corn, or until roasted to your liking, about 10 minutes.
  6. When everything is ready, layer rice, beans, sweet potatoes, chicken, and corn into a bowl. Top with tomatoes, avocado, microgreens, cilantro, cheese and whatever other toppings you want and enjoy!

Make this recipe today!



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