Chicken And Sweet Potato Burrito Bowl Recipe
A standard burrito bowl often consists of a burrito's innards, typically fillings such as meat, beans, cheese, and salsa, which are then layered over lettuce to make an alternative to the tortilla-wrapped version of the dish. Here, however, we're going in a different direction by combining chicken with sweet potatoes and quinoa and topping the mixture with a tahini-based dressing. Not terribly burrito-like, perhaps, but these bowls nevertheless make for what recipe developer Jennine Rye calls "a delicious, healthy, and filling dinner option filled with fresh and flavorful ingredients."
Healthy these bowls most certainly are, as quinoa is protein-packed and high in fiber. Sweet potatoes, too, are chock full of nutrients, although they're even better for you if you leave the peels on. Even the tahini in the dressing brings both calcium and fiber to the plate (or bowl) along with a flavor that Rye describes as "delicious, creamy, nutty, and savory."
Gather the ingredients for the chicken and sweet potato burrito bowls
These burrito bowls start with a base of lettuce. Rye tells us "For this recipe, I used romaine," but adds that "any mild lettuce you have works just as well." To top the lettuce you'll be using sweet potatoes, a red onion, chicken breasts, quinoa, kidney beans, canned corn (frozen could work, too), a sliced avocado, and some cilantro, while for the dressing you will need tahini, lime juice, cumin, garlic powder, and crushed red pepper. Additional ingredients include olive oil, fajita seasoning mix, salt, and pepper.
Cook the vegetables and the chicken
Preheat the oven to 350 F. As it heats up, cut the potatoes and onion into bite-sized pieces of a similar size, then toss them with the fajita mix and 1 tablespoon of the oil. Sprinkle the chicken with salt and pepper and then coat it with the remaining oil.
Bake the vegetables and chicken in 2 separate pans. At 25 minutes, the chicken should be done, but leave the vegetables in the oven for another 15 minutes (40 minutes in all).
Cook the quinoa
Boil the quinoa in a pan with 1 ½ cup water, then turn down the heat and cover the pot. Let the grain steam for 15 minutes, then turn off the heat but leave the lid on. After 10 minutes, uncover the quinoa and fluff it with a fork.
Make the lime-tahini dressing
Mix the tahini with the lime juice, cumin, garlic powder, red pepper, 1 teaspoon salt, and ⅓ cup water. To really emulsify the mixture, shake it in a lidded jar for about 10 to 15 seconds.
If you do not have or do not care for tahini, Rye notes, "Nut butters can make a great replacement."
Assemble the burrito bowls
Stir the potatoes and onions into the quinoa and cut the chicken up into strips. Now take the lettuce and divide it between 4 plates or bowls. Top each portion of lettuce with ¼ of the quinoa, then, in order, the chicken, beans, corn, and avocado. Pour the dressing over all of the ingredients, then use the cilantro as a garnish.
- 2 medium-sized sweet potatoes, peeled
- 1 large red onion
- 2 teaspoons fajita seasoning mix
- 2 tablespoons olive oil, divided
- 2 large (8 to 12 ounces) chicken breasts
- salt and pepper
- ¾ cup uncooked quinoa
- ⅓ cup tahini
- 1 lime, juice only
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 pinch crushed red pepper
- 1 small head of lettuce
- 1 (14-ounce) can of kidney beans
- ½ cup canned corn
- 1 ripe avocado, peeled and sliced
- 2 tablespoons fresh cilantro
- Preheat the oven to 350 F.
- Chop the potatoes and onion into similarly-sized chunks and toss them with the fajita mix and 1 tablespoon of olive oil.
- Season the chicken with salt and pepper to taste and drizzle it with the remaining oil.
- Bake the chicken for 25 minutes and the vegetables for 40 minutes or until each of these components is cooked through.
- Boil the quinoa in a pan with 1 ½ cups water, then reduce the heat and cover the pan with a lid.
- Let the quinoa cook undisturbed for 15 minutes.
- Remove the quinoa from the heat and let it sit for 10 minutes before fluffing it with a fork.
- Combine the tahini, lime juice, cumin, garlic powder, red pepper, and 1 teaspoon salt with ⅓ cup water.
- Shake the dressing ingredients in a lidded jar for 10 to 15 seconds.
- Add the potatoes and onion to the quinoa.
- Slice the chicken into thin strips.
- Divide the lettuce between 4 bowls and top each portion with ¼ of the quinoa.
- Top the quinoa with the chicken, beans, corn, and avocado, then pour the dressing over the bowls.
- Garnish the bowls with cilantro.
| Calories per Serving | 726 |
| Total Fat | 31.6 g |
| Saturated Fat | 4.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 99.3 mg |
| Total Carbohydrates | 67.3 g |
| Dietary Fiber | 16.1 g |
| Total Sugars | 8.1 g |
| Sodium | 1,204.9 mg |
| Protein | 47.5 g |
