2019-01-01_Clean_Eating

Chicken Burrito Bowls

SERVES 4. HANDS-ON TIME: 40 MINUTES. TOTAL TIME: 40 MINUTES.

You might be skeptical at the thought of rice made from beets (we certainly were),

but trust us, it works beautifully. This taco bowl is so satisfying that we’re sure

you’re going to keep it on rotation long after your Whole30 journey is over.

When purchasing salsa, check that it doesn’t contain added sugar.

DRESSING

5 tbsp avocado oil, divided

2 cloves garlic, minced

6 tbsp chopped fresh cilantro

3 tbsp fresh lime juice

1 tbsp coconut aminos (TRY: Big
Tree Farms Coco Aminos)

1 tbsp avocado oil mayonnaise

1⁄4 tsp each sea salt and
ground black pepper

BOWLS

1½ lb golden beets, peeled and
cut into 1-inch chunks

2 tbsp avocado oil

½ small yellow onion, minced

½ tsp each ground cumin
and chile powder

1⁄2 tsp each sea salt and
ground black pepper

3 cups chopped rotisserie chicken

(NOTE: Check to ensure

chicken is made with

compliant ingredients.)

2 cups shredded romaine lettuce

1 avocado, peeled,

pitted and sliced

½ cup all-natural salsa

1. Make dressing: To a small skillet
   on low, add 1 tbsp oil and garlic.
   Let sizzle for 30 seconds then transfer
   to a small food processor. Add 4 tbsp
   oil, cilantro, lime juice, coconut aminos,
   mayonnaise, salt and pepper; process to
   combine. Set aside.


2. Make bowls: Place beets in a food
   processor; pulse until small, rice-size
   pieces form. (Alternatively, make the
   beets into spirals then pulse in the food
   processor.) Transfer to a clean kitchen
   towel and squeeze out excess moisture.


3. In a medium skillet on medium, heat
   2 tbsp oil. Add onion and cook, stirring
   occasionally, until just becoming tender,
   about 3 minutes. Add beet rice, cumin,
   chile powder, salt and pepper. Add 2 tbsp
   water and cook, stirring occasionally,
   until vegetables are tender and water
   has evaporated, about 2 minutes more.
   Divide among bowls.


4. Top rice in each bowl with chicken,
   lettuce, avocado and salsa. Drizzle each
   with 1 to 2 tbsp dressing. Serve extra
   dressing alongside.

PER SERVING (1⁄4 of recipe): Calories: 521, Total Fat: 46 g,

Sat. Fat: 8 g, Monounsaturated Fat: 28 g, Polyunsaturated

Fat: 7 g, Carbs: 23 g, Fiber: 8 g, Sugars: 11 g, Protein: 21 g,

Sodium: 831 mg, Cholesterol: 56 mg

P Q GF 30 W