Warm and delicious burrito bowl made with vegan chik'n, roasted shredded carrots, beans, and an avocado cream. Perfect for meal prep or any day of the week!
Prep Time15 minutesmins
Cook Time30 minutesmins
Servings: 4
Ingredients
1package of Sweet Earth Chipotle Chik’n
3cupscooked black beans
3cupscooked brown rice
4large kale leaves
1jalapeno peppersliced
Cilantro for garnish
Roasted carrots:
4medium carrotsshredded
2tbspextra virgin olive oil
1/2tspgarlic powder
1/2tspsmoked paprika
1/2tspsea salt
Avocado cream:
1/2avocados
1tbspfresh lime juice
1/4cupfresh cilantrostems ok
1cloveraw garlic
1/2tspsalt + more to taste
2-4tbspwater
Instructions
Heat oven to 350°.
Toss the shredded carrots with oil and the spices and spread evenly into a baking dish.
Roast for 30 minutes, or until tender and slightly golden.
Place the ingredients for the avocado cream in a blender. Blend until creamy. Add more water to thin the sauce if necessary.
Heat 1-2 tbsp of oil in a skillet on medium heat.
Once hot, add the Sweet Earth Chik’n and cook for 7 minutes, stirring occasionally.
Remove from heat and assemble your bowl.
To assemble the bowl. Add a kale leaf to the bottom of each bowl. Fill with rice, beans, Sweet Earth Chik’n, and roasted carrots. Top with the avocado cream, jalapeño pepper, and cilantro.