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Winter Burrito Bowl
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!
Servings: 4
Ingredients
- 1 package Sweet Earth Chipotle Chik’n
- 3 cups cooked black beans
- 3 cups cooked brown rice
- 4 large kale leaves
- 1 jalapeno pepper sliced
- Cilantro for garnish
Roasted carrots
- 4 medium carrots shredded
- 2 tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
Avocado cream
- 1/2 avocado
- 1 tbsp fresh lime juice
- 1/4 cup fresh cilantro can include stems
- 1 clove garlic
- 1/2 tsp salt + more to taste
- 2-4 tbsp water
Instructions
- Heat oven to 350°F.
- 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.
Nutrition
Calories: 570kcal | Carbohydrates: 83g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 855mg | Potassium: 1338mg | Fiber: 20g | Sugar: 7g | Vitamin A: 11564IU | Vitamin C: 22mg | Calcium: 173mg | Iron: 6mg