Colorful Sweet Potato Taco Bowl Recipe


Atkins Colorful Sweet Potato Taco Bowl
26.3g
Net Carbs
Prep Time: 10 Minutes
Style:Mexican
Cook Time: 20 Minutes
Phase: Phase 4
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

34.3g

Protein

31.5g

Fat

5.2g

Fiber

537.4cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 cup Red Cabbage, raw, shredded
  • 3 oz GROUND CHICKEN
  • 0 1/2 cup Sweet potato, frozen, unprepared, cubed (176 g= 1 cup)
  • 1 oz CHORIZO
  • 0 1/8 tsp SALT
  • 0 1/2 Tbsp OLIVE OIL
  • 0 1/2 cup Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
  • 2 Tbsp Red Onion, raw chopped
  • 0 1/4 teaspoon CHILI POWDER
  • 14 grams Mexican blend cheese, shredded (7 g= 1 Tbsp)
  • 2 Tbsp RED SALSA

DIRECTIONS

  1. In a 10-inch skillet over medium heat, brown the ground chicken and chorizo, stirring to break up, until cooked through, about 7 minutes. Remove meat to a bowl and set aside.
  2. Add oil to the skillet and sauté the onion until fragrant, about 1 minute. Add frozen sweet potato, cauliflower rice, and cabbage. Sprinkle with chili powder and sauté until sweet potatoes are warmed through and cabbage is wilted and tender, about 10 minutes. Add the meat back into the skillet, stir to evenly distribute and warm through.
  3. Scrape into a bowl, sprinkle with cheese, top with salsa, and serve warm.

Cooking Tip