Grain-Free Burrito Bowls with Shredded Mexican Chicken

CHICKEN

• 1 batch Shredded Mexican Chicken* (if vegan or vegetarian, omit and double quantity of beans)

SWEET POTATOES

• 1 medium sweet potato, sliced into 1/4-inch rounds
• 1 tsp avocado oil (or other neutral-flavored oil with high smoke point)

BEANS

• 1 15-ounce can black beans, slightly drained (NOT rinsed)
• 1/4 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp sea salt (adjust to taste)

THE REST

• 1 tsp avocado oil (or other neutral-flavored oil with high smoke point)
• 1 medium red bell pepper, thinly sliced (stems / seeds removed)
• 1 medium red onion, thinly sliced
• sea salt to taste

CAULIFLOWER RICE

• 1 medium head cauliflower (riced)
• 1 tsp avocado oil (or other neutral-flavored oil with high smoke point)
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• sea salt to taste
• 2 Tbsp lime juice (optional)

FOR SERVING optional

• 1 batch Garlicky Guacamole (or sub store bought)
• tortilla chips (we like Siete brand or Plantain Chips for grain-free)
• red salsa (or sub store-bought)
• hot sauce (or sub store-bought)
• fresh cilantro