Colorful Sweet Potato Taco Bowl
26.3g
Net Carbs
34.3g
Protein
31.5g
Fat
5.2g
Fiber
537
Calories
Ingredients:
- 1/8 teaspoon Salt
- 1/2 cup Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
- 2 tablespoons Red Salsa
- 1 ounce Chorizo
- 1 cup Red Cabbage, raw, shredded
- 14 grams Mexican blend cheese, shredded (7 g= 1 Tbsp)
- 3 ounces Ground Chicken
- 1/2 tablespoon Olive Oil
- 2 tablespoons Red Onion, raw chopped
- 1/2 cup Sweet potato, frozen, unprepared, cubed (176 g= 1 cup)
- 1/4 teaspoon Chili powder
Directions:
- 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.
- 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.
- Scrape into a bowl, sprinkle with cheese, top with salsa, and serve warm.
