Chicken Bur­rito Bowls

SERVES 4. HANDS-ON TIME: 40 MIN­UTES. TO­TAL TIME: 40 MIN­UTES.

Clean Eating - - RECIPES -

You might be skep­ti­cal at the thought of rice made from beets (we cer­tainly were), but trust us, it works beau­ti­fully. This taco bowl is so sat­is­fy­ing that we’re sure you’re go­ing to keep it on ro­ta­tion long af­ter your Whole30 jour­ney is over. When pur­chas­ing salsa, check that it doesn’t con­tain added su­gar.

DRESS­ING

5 tbsp av­o­cado oil, di­vided

2 cloves gar­lic, minced

6 tbsp chopped fresh cilantro

3 tbsp fresh lime juice

1 tbsp co­conut aminos (TRY: Big Tree Farms Coco Aminos)

1 tbsp av­o­cado oil may­on­naise

1/4 tsp each sea salt and ground black pep­per

BOWLS

1½ lb golden beets, peeled and cut into 1-inch chunks 2 tbsp av­o­cado oil ½ small yel­low onion, minced ½ tsp each ground cumin and chile pow­der 1/2 tsp each sea salt and ground black pep­per

3 cups chopped ro­tis­serie chicken (NOTE: Check to en­sure chicken is made with com­pli­ant in­gre­di­ents.) 2 cups shred­ded ro­maine let­tuce 1 av­o­cado, peeled, pit­ted and sliced ½ cup all-nat­u­ral salsa

1. Make dress­ing: To a small skil­let on low, add 1 tbsp oil and gar­lic.

Let siz­zle for 30 sec­onds then trans­fer to a small food pro­ces­sor. Add 4 tbsp oil, cilantro, lime juice, co­conut aminos, may­on­naise, salt and pep­per; process to com­bine. Set aside.

2. Make bowls: Place beets in a food pro­ces­sor; pulse un­til small, rice-size pieces form. (Al­ter­na­tively, make the beets into spi­rals then pulse in the food pro­ces­sor.) Trans­fer to a clean kitchen towel and squeeze out ex­cess mois­ture.

3. In a medium skil­let on medium, heat 2 tbsp oil. Add onion and cook, stir­ring oc­ca­sion­ally, un­til just be­com­ing ten­der, about 3 min­utes. Add beet rice, cumin, chile pow­der, salt and pep­per. Add 2 tbsp wa­ter and cook, stir­ring oc­ca­sion­ally, un­til veg­eta­bles are ten­der and wa­ter has evap­o­rated, about 2 min­utes more. Di­vide among bowls.

4. Top rice in each bowl with chicken, let­tuce, av­o­cado and salsa. Driz­zle each with 1 to 2 tbsp dress­ing. Serve ex­tra dress­ing along­side.

PER SERV­ING (1/4 of recipe): Calo­ries: 521, To­tal Fat: 46 g, Sat. Fat: 8 g, Mo­noun­sat­u­rated Fat: 28 g, Polyun­sat­u­rated Fat: 7 g, Carbs: 23 g, Fiber: 8 g, Sug­ars: 11 g, Protein: 21 g, Sodium: 831 mg, Choles­terol: 56 mg

Clean Eat­ing sat down with spi­ral­iz­ing mogul, New York Times best-sell­ing cook­book au­thor and cre­ator of In­spi­ral­ized, Ali Maf­fucci to pick her brain about the end­less pos­si­bil­i­ties in the world of spi­ral­ized and riced pro­duce.

Clean Eat­ing: What are your fa­vorite un­ex­pected veg and fruits to rice or spi­ral?

Ali Maf­fucci: Can­taloupe is fun if you’re mak­ing a greens salad with some goat cheese or feta; in a fruit salad; as an ap­pe­tizer with prosci­utto; or in a break­fast bowl with yo­gurt and gra­nola. Bell pep­pers and onions are al­ways crowd pleasers – ev­ery­one’s jaw drops when they see how ef­fort­less it is to per­fectly slice those veg­gies with a spi­ral­izer. And broc­coli stems are great in soups or as a pasta al­ter­na­tive!

CE: How long can spi­ral­ized or riced veg last in the fridge? AM: For op­ti­mum fresh­ness, three to four days, but you can stretch to five if stored prop­erly.

CE: What’s the best way to store spi­raled veg­gies?

AM: If you store the noo­dles in a glass con­tainer, try to fill up the con­tainer as much as pos­si­ble, so there’s not as much air. If you’re us­ing a re­us­able or plas­tic bag, squeeze out the air as you seal the noo­dles. You can store cooked or raw, but if cooked, I rec­om­mend stor­ing them with­out the sauce or else the noo­dles will get very soggy. Be smart with which veg­gies you spi­ral­ize in ad­vance. For ex­am­ple, you can’t spi­ral­ize ap­ples or pota­toes in ad­vance be­cause they’ll turn brown from ox­i­da­tion. The best veg­gies to prep in ad­vance are zuc­chini and car­rots.

CE: We heard about your tech­nique of mak­ing rice out of spi­ral­ized noo­dles. Why would you use this tech­nique over sim­ply puls­ing them in the food pro­ces­sor? AM: When you spi­ral­ize the veg­etable first, it cre­ates long, thin strands. The food pro­ces­sor cuts th­ese up into smaller pieces. Thus, you get uni­form, evenly shaped, rice­like pieces. If you just add a chopped veg­etable into a food pro­ces­sor, you’ll get all dif­fer­ent shapes and sizes – and they’ll be more cube shaped, not rice shaped. CE: How do you pre­vent veg noo­dles from re­leas­ing too much wa­ter into your dishes? AM: First, make sure you cook the noo­dles sep­a­rately be­fore adding the sauce (don’t pour the sauce into the same pan as the cooked noo­dles). Af­ter you’ve cooked the noo­dles in the pan, drain them in a colan­der to re­duce ex­cess mois­ture. Pat them dry with pa­per tow­els, too. When you’re trans­fer­ring your noo­dles into bowls, use tongs and let any ex­cess mois­ture drip. Lastly, you can try adding mois­ture-ab­sorb­ing in­gre­di­ents to your dishes, such as cheese.

CE: When do you have to cook veg noo­dles/rice? AM: The only veg­etable rice you’d eat raw would be car­rot, beet or zuc­chini. The rest, cook!

SWAP THE BEET RICE FOR:• Daikon• Plan­tain rice• Yel­low squash rice

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