Mexican Sweet Potato “Burrito Bowls”


Prep Time:

Cook Time:

Serves: 4–6

Ingredients

  • 4 medium sweet potatoes, scrubbed clean

  • 1 8.5 oz pouch Green Valley Organic Basmati Rice, cooked

  • 2 cups shredded or ½” cubed cooked chicken

  • 1 15.25 oz can Green Valley Organic Whole Kernel Corn, drained

  • 1 15oz can or pouch Green Valley Organic Black Beans, drained and rinsed

  • 1 16oz jar chunky salsa, divided

  • 1 cup shredded Mexican cheese blend

  • Additions: cubed avocado, sour cream, cilantro, tortilla chips

Steps

  1. Set oven broiler to high with rack closest to heat source.

  2. Pierce each potato 8 times with fork. Microwave 4 minutes on microwave-safe dish. Turn potatoes over and microwave 4 more minutes. Set aside to cool.

  3. In large bowl, mix rice, chicken, corn, beans, and 1 cup salsa together.

  4. Cut potatoes in half lengthwise and scoop out insides to form “bowl.” Add insides to chicken mixture.

  5. Fill each potato bowl with chicken mixture and set on oven pan. Top with cheese. Broil 5 minutes or until cheese is bubbly and beginning to brown.

  6. Serve with remaining salsa or your favorite burrito additions.

  7. Notes: You may substitute any Green Valley Rice in recipe. The chicken can also be substituted with cooked ground turkey or beef, grilled steak, or any vegetarian/vegan-friendly meat option.


Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.