Chicken Burrito Bowls with Sweet Potato Rice
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
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size: 1 1/2 cups
Per Serving:
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.
Exchanges:
3 1/2 lean protein, 2 fat, 2 vegetable, 1 starch, 1/2 high-fat protein