Mexican burrito rice bowls with shredded chipotle chicken, sweet potato, beans, salsa and avocado dressing

These Mexican style rice bowls are easy to make and a good one to let everyone build their own at the table.

I am not a lover of coriander but I know it is very traditional in this type of food. I have used parsley instead but realise it’s probably not as well suited to these flavours but it still works as a nice, herby substitute.

If you don’t use all of the dressing, store it in the fridge and eat within a day or two. Leftovers of everything else are nice eaten cold.

Mexican burrito rice bowls with shredded chipotle chicken, sweet potato, beans, salsa and avocado dressing

SERVES

4-5

INGREDIENTS

For the sweet potatoes:

2 sweet potatoes
Olive oil
Paprika
Salt and pepper

For the rice:

250g brown rice

For the salsa:

250g tomatoes
1 spring onion
1 green chilli
Juice ½ lime
Handful of chopped fresh coriander or parsley
Salt to taste

For the avocado dressing:

2 ripe avocados
Juice of half a lime
Handful of fresh coriander or parsley
½ tsp. cumin
Extra virgin olive oil
Salt and black pepper (to taste)

For the chicken:

330-400g chicken breast, chopped into cubes
2 spring onions, chopped finely
2 shallots, chopped finely
1-2 small cloves garlic, minced
1-2 tsp. chipotle spice mix
Oil of choice for frying

More additions:

1 can of black-eyed beans or kidney beans
Sweetcorn
1 avocado
2 limes
Natural Greek yoghurt or sour cream

METHOD

Peel and slice the sweet potatoes into cubes. Toss with oil, paprika and salt and put in the oven for 35-40 minutes until tender.

Meanwhile, rinse the rice and then put it in a large saucepan with salted water. Bring to the boil then reduce the heat and simmer until the rice is cooked (about 30 minutes.)

While the rice cooks, make the salsa. Slice the tomatoes in half, deseed them and then slice them finely. Deseed the chilli and slice it very finely, then slice the spring onion finely and add them both to the tomatoes. Add the juice of half a lime and salt to taste. Set aside.

To make the dressing put the avocados, lime juice, herbs and cumin into a blender and blend until smooth. Add olive oil until it is a consistency that you are happy with. Season with salt and pepper to your taste and add more lime if you think it needs it. Set aside.

Heat some oil in a pan and add the garlic, spring onions and shallots. Cook over a medium heat until they begin to turn golden. Add the chicken (and a touch more oil if it is looking dry) and 1-2 teaspoons of chipotle spice (depending on how hot you like it). Cook until the chicken is done. When the chicken is cooked, use a fork to shred it up and set aside.

Mix the rice with as much of the dressing as you would like (any leftovers can be stored in the fridge for a couple of days), then divide into your bowls. Top with the warm chicken, sweet potatoes, beans and sweetcorn. Bring the salsa, the yoghurt, sliced avocado and more lime to the table so that people can help themselves.

2 thoughts on “Mexican burrito rice bowls with shredded chipotle chicken, sweet potato, beans, salsa and avocado dressing

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s