Chicken And Sweet Potato Burrito Bowl Recipe

A standard burrito bowl often consists of a burrito's innards, typically fillings such as meat, beans, cheese, and salsa, which are then layered over lettuce to make an alternative to the tortilla-wrapped version of the dish. Here, however, we're going in a different direction by combining chicken with sweet potatoes and quinoa and topping the mixture with a tahini-based dressing. Not terribly burrito-like, perhaps, but these bowls nevertheless make for what recipe developer Jennine Rye calls "a delicious, healthy, and filling dinner option filled with fresh and flavorful ingredients."

Healthy these bowls most certainly are, as quinoa is protein-packed and high in fiber. Sweet potatoes, too, are chock full of nutrients, although they're even better for you if you leave the peels on. Even the tahini in the dressing brings both calcium and fiber to the plate (or bowl) along with a flavor that Rye describes as "delicious, creamy, nutty, and savory."

These burrito bowls start with a base of lettuce. Rye tells us "For this recipe, I used romaine," but adds that "any mild lettuce you have works just as well." To top the lettuce you'll be using sweet potatoes, a red onion, chicken breasts, quinoa, kidney beans, canned corn (frozen could work, too), a sliced avocado, and some cilantro, while for the dressing you will need tahini, lime juice, cumin, garlic powder, and crushed red pepper. Additional ingredients include olive oil, fajita seasoning mix, salt, and pepper.

Preheat the oven to 350 F. As it heats up, cut the potatoes and onion into bite-sized pieces of a similar size, then toss them with the fajita mix and 1 tablespoon of the oil. Sprinkle the chicken with salt and pepper and then coat it with the remaining oil.

Bake the vegetables and chicken in 2 separate pans. At 25 minutes, the chicken should be done, but leave the vegetables in the oven for another 15 minutes (40 minutes in all).

Boil the quinoa in a pan with 1 ½ cup water, then turn down the heat and cover the pot. Let the grain steam for 15 minutes, then turn off the heat but leave the lid on. After 10 minutes, uncover the quinoa and fluff it with a fork.

Mix the tahini with the lime juice, cumin, garlic powder, red pepper, 1 teaspoon salt, and ⅓ cup water. To really emulsify the mixture, shake it in a lidded jar for about 10 to 15 seconds.

If you do not have or do not care for tahini, Rye notes, "Nut butters can make a great replacement."

Stir the potatoes and onions into the quinoa and cut the chicken up into strips. Now take the lettuce and divide it between 4 plates or bowls. Top each portion of lettuce with ¼ of the quinoa, then, in order, the chicken, beans, corn, and avocado. Pour the dressing over all of the ingredients, then use the cilantro as a garnish.