Chicken Burrito Bowls with Sweet Potato Rice

Chicken Burrito Bowls with Sweet Potato Rice

1 Review
From:, March 2018

Tired of cauliflower "rice" but looking for a low-carb swap for regular rice for your burrito bowl? Try sweet potato. Creating sweet potato "rice" is a two-step process. First, cut the sweet potatoes into long thin strands using a spiralizer or vegetable peeler. Then, pulse the sweet potato strands into small, ricelike pieces in a food processor.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 medium sweet potatoes, peeled
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt, divided
  • 1 pound boneless, skinless chicken breasts, cut into ½-inch strips
  • 3 cups sliced onions ( ½ inch thick)
  • ¼ cup water
  • ¼ teaspoon ground pepper
  • ½ cup prepared pico de gallo salsa
  • ½ cup shredded Mexican cheese blend
  • ¼ cup chopped fresh cilantro
  • Lime wedges for serving


  • Prep

  • Ready In

  1. Position rack in the upper third of oven. Preheat to 400°F.
  2. Using a spiral vegetable slicer or a julienne or regular vegetable peeler, cut sweet potatoes lengthwise into long, thin strands.
  3. Whisk 2 tablespoons oil, chili powder, cumin, garlic powder and ½ teaspoon salt in a large bowl. Add chicken and onions; toss to coat well. Spread on a large rimmed baking sheet. Roast on the top rack for 12 minutes.
  4. Meanwhile, place the sweet potato strands in a food processor and pulse until about the size of rice grains. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sweet potato "rice," water, pepper and the remaining ¼ teaspoon salt; cook, stirring, until tender and the water has evaporated, 4 to 6 minutes.
  5. After the chicken has roasted for 12 minutes, turn broiler on high. Broil until the chicken is cooked through and the onions are browned in spots, about 5 minutes more.
  6. To serve, place about ¾ cup sweet potato "rice" in each of 4 shallow bowls. Top with equal amounts of the chicken-onion mixture, salsa, cheese and cilantro. Serve with lime wedges.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 400 calories; 18 g fat(5 g sat); 5 g fiber; 28 g carbohydrates; 32 g protein; 34 mcg folate; 96 mg cholesterol; 10 g sugars; 0 g added sugars; 14,159 IU vitamin A; 21 mg vitamin C; 160 mg calcium; 2 mg iron; 774 mg sodium; 900 mg potassium
  • Nutrition Bonus: Vitamin A (283% daily value), Vitamin C (35% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3½ lean protein, 2 fat, 2 vegetable, 1 starch, ½ high-fat protein

Reviews 1

February 15, 2019
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By: kyle54coh
Fabulous dish. Instead of spiralizing the sweet potato, I cut in small cubes and then pulsed in the food processor. The resulting "rice" was perfect. The flavors are wonderful. I made this with chicken and then again with pork tenderloin. Both were fantastic. Very easy to put together and loved by all.
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