Sweet Potato Burrito Bowls

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See original recipe at: foodiecrush.com

kept byAlicia_Grace_Dahmes
recipe byfoodiecrush.com

Notes:

"Chipotle Inspired" Burrito bowls! Freeze well - just leave off guacamole and salsa. Thaw, microwave, top with guacamole and salsa. For a healthier version, use lettuce instead of rice.

*In place of the seasonings you can also just use taco seasoning.

Categories:
- Chicken
- Dinner
- Lunch
- Mexican
- Sweet Potato

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Ingredients:

2 cups long-grain brown rice
1 cup cilantro leaves, chopped
3 teaspoons ground cumin*
4 teaspoons ground chili pepper*
2 teaspoons kosher salt*
1 teaspoons freshly ground black pepper*
2 tablespoons olive oil, divided
16 oz cubed sweet potatoes (I use Archer Farm's bagged cubed sweet potatoes)
1 red onion, sliced into ¼-inch slices
16 ounces skinless, boneless chicken breasts, trimmed and cut in half lengthwisem thawed (I use 1 package of Costco chicken tenderloins, about 1.25 lbs)
Guacamole
Salsa
Lettuce (Optional)

Cook the brown rice according to package directions, Stir in 1 cup of the cilantro and keep warm.
Preheat the oven to 450 degrees F.
Line a 9 X 13-inch baking sheet with aluminum foil and set aside.
In a small bowl or ramekin, mix the cumin, chili powder, kosher salt and pepper together.
In a medium size bowl, add the butternut squash and onions. Drizzle with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of the seasoning mix. Toss and spread out the veggies on the sheet pan.

In the same bowl, add the chicken and drizzle with the remaining olive oil.
Sprinkle with the remainder of the seasoning and toss to coat well.
Place the chicken on the foil lined sheet pan. Do not layer on the vegetables, but instead lay alongside.
Place the sheet pan on the middle rack of the hot oven and cook for 11-13 minutes. Do not disturb the vegetables or chicken so that they develop a caramelized crust.
Transfer the chicken to a plate and cover with foil, then put the baking sheet back into the oven and cook the vegetables for an additional 5-7 minutes or until desired doneness.
Slice or chop the chicken breast.
Assemble the bowls by layering the chicken with 1 cup brown rice or with lettuce, butternut squash and roasted onion.
Top with guacamole and salsa

See original recipe at foodiecrush.com