Rating: 3 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Source: EatingWell.com, March 2018


Recipe Summary test

50 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in the upper third of oven. Preheat to 400 degrees F.

  • Using a spiral vegetable slicer or a julienne or regular vegetable peeler, cut sweet potatoes lengthwise into long, thin strands.

  • Whisk 2 tablespoons oil, chili powder, cumin, garlic powder and 1/2 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.

  • 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 1/4 teaspoon salt; cook, stirring, until tender and the water has evaporated, 4 to 6 minutes.

  • 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.

  • To serve, place about 3/4 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 Facts

1 1/2 cups
400 calories; protein 31.7g; carbohydrates 27.6g; dietary fiber 4.9g; sugars 10.5g; fat 18.1g; saturated fat 4.6g; cholesterol 96.1mg; vitamin a iu 14159.2IU; vitamin c 21.4mg; folate 34.1mcg; calcium 159.9mg; iron 1.9mg; magnesium 66.8mg; potassium 900.4mg; sodium 773.8mg; thiamin 0.2mg.

3 1/2 lean protein, 2 fat, 2 vegetable, 1 starch, 1/2 high-fat protein