Chicken Burrito Bowls
SERVES 4. HANDS-ON TIME: 40 MINUTES. TOTAL TIME: 40 MINUTES.
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.
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
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