Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Chicken and Sweet Potato Burrito Bowls
NUTRITION · PER SERVING40M COOK
CAL 25%·PRO 44%
CARBS 56G45% OF CAL
8G FIBER0G ADDED0G INTRINSIC44G OTHER5G TOTAL SUGAR
FAT 21G39% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Brown rice bowls topped with roasted chicken, sweet potato, avocado, and salsa. A healthy, balanced grain bowl ready in 40 minutes.
mainmexicanbowlchicken🍪 sheet pan🔥 ovendairy freegluten free
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked brown rice
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- salt and pepper
- 1 1/3 cups chopped cooked taco chicken*
- 1 large avocado
- salsa (for serving)
At a glance
PER SERVING · TIME 40M
CAL 25%·PRO 44%
CARBS 56G45% OF CAL
8G FIBER0G ADDED0G INTRINSIC44G OTHER5G TOTAL SUGAR
FAT 21G39% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1134mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 669mg
- Calcium
- 77mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1134MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.