Chicken Burrito Bowl

By debrcovey

Ingredients

• Dressing
• 5 tbsp Avocado oil, divided
• 2 cloves garlic, minced
• 6 Tbsp chopped fresh cilantro
• 3 Tbsp fresh lime juice
• 1 Tbsp coconut aminos
• 1 Tbsp avocado oil mayonnaise
• 1/4 tsp sea salt and pepper
• Bowls
• 1 1/2 lb golden beets, peeled and cut into 1in chunks
• 2 Tbsp avocado oil
• 1/2 small yellow onion, minced
• 1/2 tsp each cumin and chili powder
• 3 cups chopped rotisserie chicken
• 2 cups shredded romaine lettuce
• 1 tsp each ground cuin and chili powder
• 1 avocado, peeled, pitted and sliced

Preparation

Step 1

Make Dressing. add 1 Tbsp oil and garlic to a skillet and sizzle for 30 sec. Add to a small food processor. Add 4 Tbsp oil, cilantro, lime juice, coconut aminos, mayonnaise, salt and pepper; process to combine. Set aside.

Make bowls: place beets in a food processor; pulse until small and rice size pieces form. Transfer to a clean towel and squeeze the water out. (You can also spiralize them.) In a medium skillet on medium, heat 2 Tbsp oil. Add onion and cook, stirring occasionally, until just tender, about 3 min. Add beet rice, cumin, chili powder, salt and pepper. Add 2 Tbsp water and cook, stirring occasionally, until vegetables are tender and water has evaporated, about 2 minutes more.
Top each rice bowl with chicken, lettuce, avocado and salsa. Drizzle each with 1 to 2 Tbsp dressing.
Makes 4 bowls