Sautéed in a bit of oil, shredded sweet potato cooks in a flash and is a lower-carb alternative to rice in these nutritionally charged burrito-style bowls. Employ a box grater to shred your orange spuds—or make quick work of it with a shredding blade on a food processor. You can use chicken you've cooked yourself, or press the easy button and bring home a rotisserie bird from the supermarket.
- 1 tbsp canola oil
- 2 sweet potato, peeled and shredded
- 2 clove garlic, minced
- ¼ tsp table salt
- 4 cup baby spinach
- ½ cup reduced-fat sour cream
- 1 avocado
- 1 tbsp lime juice
- ½ tsp cumin
- 16 oz chicken breast, cut into 1/2-inch strips
- 1 15 oz can black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 cup kernels corn kernels, frozen
- ⅓ cup sun-dried tomatoes
- ¼ cup jalapeno pepper, diced
- ⅓ cup cilantro
- ¼ cup pumpkin seeds
- Heat oil in a skillet over medium heat. Place shredded sweet potato, garlic, and salt in pan. Cook for about 5 minutes, stirring regularly, until potato shreds are tender. Stir in spinach and remove skillet from heat.
- In a blender or food processor, blend together until nearly smooth the sour cream, avocado, lime juice, cumin, and pinch of salt.
- To assemble bowls, place sweet potato mixture in large serving bowls and top with chicken, black beans, red pepper, corn, sun-dried tomato, and pickled jalapeño. Top with avocado sauce and sprinkle on cilantro and pumpkin seeds.