dinner gluten-free

Mexican Fiesta Bowl

April 9, 2013

One of the biggest things I miss about New York is easy access to delicious and authentic Mexican food. True, Toronto definitely has a growing Mexican foodie scene but most of the restaurants are uber trendy and impossible to get into (i’m looking at you Playa Cabana and La Carnita).

I’m talking about about the classics like Arroz con Pollo and pork tamales. Not to mention the fact that I’m a bit of a guacamole princess. I know the good stuff…So since moving back to Toronto, when i’m yearning for some Mexican food I always seem to end up whipping up a dish at home.

If you haven’t noticed by now my blog tends to consist of healthy recipes I create in my kitchen and indulgent food I eat in others 🙂 Since this is Mexican de la cocina de Davida I opted for a healthy recipe. By no means can I claim this as an authentic dish but if you’re having a craving for Mexican food this will definitely hit the spot.

This meal does require a bit of prep. Make sure you prepare a cups worth of cooked rice and one chicken breast (omit if vegetarian or vegan) ahead of time. If you get these two out of the way you can whip this dish up in no time!
One thing to note, don’t skip out on the Cholula Hot Sauce. Unless you have a serious aversion to all things spicy don’t be hesitant to coat this stuff on. If you haven’t tried Cholula, go get it now! But if you can’t find it at your grocery store Frank’s Red Hot or Sriracha Sauce should do the trick. Seriously though, Cholula is addictive!
Print

Mexican Fiesta Bowl

  • Prep Time: 10 minutes
  • Total Time: 30 minutes
Scale

Ingredients

For the Mexican Fried Rice:

  • 1 cup of already prepared white or brown rice
  • ½ bell pepper
  • ½ yellow onion
  • 1.5 T coconut oil
  • 1 garlic clove
  • 1 tsp chili powder
  • ½ tsp cumin
  • 1/8 tsp allspice
  • 1 T parsley
  • Juice of 1 lime
  • salt and pepper to taste

For the roasted sweet potatoes:

  • 1 large sweet potato, diced (option to remove skins)
  • Olive oil spray
  • Sea salt

For the bowls:

  • 1 large piece of already prepared chicken breast, shredded
  • 2 Roma tomatoes, chopped
  • 1 avocado, diced
  • 8 large pieces of lettuce- to be used as wraps or shredded if making a salad
  • Cholula sauce-do not skimp on this, it makes the dish

Instructions

For Sweet potatoes:

  1. Preheat oven to 425 degrees.
  2. Dice sweet potatoes and spray with olive oil. Sprinkle with sea salt.
  3. Roast in oven for 25-30 mins or until golden brown.

For Mexican Fried Rice:

  1. Sautee bell pepper and onion in coconut oil over medium heat for 5-10 mins or until soft. Add in garlic and sautee for another minute.
  2. Add in rice and stir to combine.
  3. Mix in spices and salt and top with parsley.

To assemble bowls:

  1. If making wraps lay out 8 pieces of lettuce. If making a salad shred lettuce.
  2. Top each wrap/salad bowl with fried rice, diced avocado, chopped tomato, roasted sweet potato and chicken.
  3. Drizzle generously with Cholula sauce, depending upon spice level.

Nutrition

  • Serving Size: 4

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