Baja Burrito Bowl

February 15, 2017

Baja Burrito Bowl

Today we're sharing another incredible cleanse-friendly recipe from Valerie Fidan - her Baja Burrito Bowl! This is a much healthier version of your beloved Chipotle, and we're obsessed!

Makes 4 servings

Ingredients
  • 2 cups of quinoa, cooked
  • 2 cups of baby spinach
  • Red bell pepper, sliced
  • Yellow bell pepper, sliced
  • 1 yellow squash, cut in medallions
  • 1/2 purple onion, sliced
  • 1/4 cup purple cabbage, sliced
  • 1/2 tbsp coconut oil, melted
  • Cilantro for garnish
  • 4-3 oz chicken breast
  • Juice of 2 limes
  • 2 tbsp coconut oil
  • Sea salt, to taste
  • Pepper, to taste

Optional: Hot sauce or fresh salsa

Directions:

Preheat oven to 350F. Add red bell pepper, yellow bell pepper, yellow squash and cabbage to a baking sheet and coat with coconut oil. Season with sea salt and pepper and bake for 15-20 minutes.

In a 2nd baking sheet, arrange chicken breast and heat oven to 400°F. Spray baking dish with cooking coconut oil spray. Brush both sides of chicken with coconut oil and season with lime juice, sea salt and pepper.

Bake uncovered 25-35 minutes or until juice of chicken is no longer pink in the center.

Cool chicken 10-15 minutes and spread apart.

Heat a saucepan with 2 cups dried quinoa and 4 cups water and heat over a medium heat. Once the quinoa starts to boil, reduce to a low heat and cook for 20 minutes and cover with a lid.

In a bowl, add 1/2 cup cooked quinoa roasted veggies, chicken breast, and top with avocado. Enjoy!