Mexican Fiesta Bowl



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


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.