Grammy's Kitchen · Burritos · Chicken and Sweet Potato Burrito Bowls
One of 111 burritos recipes we measured
It ranks #4 of 111 for heat level among the burritos recipes we compared. 1 cooks on kristineskitchenblog.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 7% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 289% | 35% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 185 g | 1 cup uncooked brown rice |
| 340 g | 2 medium sweet potatoes |
| 14 g | 1 tablespoon olive oil |
| salt and pepper | |
| 187 g | 1 1/3 cups chopped cooked taco chicken* |
| 200 g | 1 large avocado |
| salsa (for serving) |
Method: 4 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just signed up for your website recipes. Thank you. I made the Taco Chicken and Sweet Potato/ Rice Bowl last night....it was absolutely delicious! Will definitely make again. And I did what you do and doubled my Taco Chicken recipe in crock pot so now I have” — a cook, 5.0★