Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 3/4 cup uncooked brown rice
  • 2 large chicken breasts (14 oz approx)
  • 2 teaspoons olive oil
  • 2 cups shredded or chopped Romaine lettuce or kale
  • 1 cup cherry tomatoes (quartered)
  • 7 oz can corn kernels (drained and rinsed)
  • 1/2 cup shredded cheese
  • 1/2 cup salsa
  • 3/4 cup uncooked brown rice
  • 6 cups sweet potatoes (cut into 1/2 inch cubes)
  • 1.5 tablespoons olive oil
  • 1 red onion (thinly sliced)
  • 1 bell pepper (thinly sliced)
  • 19 oz can black beans (drained and rinsed)
  • 1/2 cup greek yogurt or sour cream

Instruction

  • Chicken Burrito BowlsStir together the rub and add half to the rice with cooking liquid. Cook rice according to package directions and allow to cool.
  • Heat oven to 425°F. Toss chicken in olive oil, then sprinkle with the remaining rub and toss to coat evenly.
  • Arrange the chicken on a baking sheet and bake for 10 minutes. Flip, then bake for another 10-15 minutes, until cooked through.
  • Allow chicken to cool and chop into cubes.
  • While chicken is baking, prepare the veggies and cheese.
  • To assemble, divide all ingredients between 4 2-cup capacity storage containers. Store salsa in a separate container and add to the burrito bowls just before serving.
  • Sweet Potato Burrito BowlsStir together the rub and add half to the rice with cooking liquid. Cook rice according to package directions and allow to cool.
  • Heat oven to 425°F. Toss sweet potato cubes in 1 tablespoon olive oil and spice rub, then arrange on a large baking sheet.
  • Bake for 10 minutes.
  • While sweet potatoes are roasting, prepare the onion and bell pepper slices. Toss in remaining 0.5 tablespoon of olive oil, and arrange on a second baking sheet.
  • When the 10 minutes is up, flip the sweet potatoes, and add the bell peppers and onion baking pan to the oven. Bake for another 15 minutes.
  • Allow veggies to cool before assembling. To assemble, divide all ingredients evenly amongst 4 2-cup capacity storage containers. Keep the greek yogurt in a separate small container, until you are ready to serve.