Grain free • Dairy free • Gluten free • Nightshade free • Nut free
Who loves a burrito bowl! Mexican food has always been a favourite of mine but the AIP diet does not allow those hot chilli spices or rice. This AIP friendly burrito bowl is delicious, it hits those fresh flavours, and satisfies those Mexican food cravings.
BBQing chicken is quick and adds that smoky flavour and crunch. For this recipe I marinate the chicken before BBQing, and then shred it. You can also do this ahead of time.
AIP BBQ chicken burrito bowl
Cook time : 20 minutes + BBQ time
Servings : 2 people
Ingredients
BBQ Chicken :
• 1 - 2 cups shredded BBQ chicken
• 1 tsp oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp turmeric
• olive oil
Burrito Bowl :
• 1 cup sweet potato, cubed
• 1 cup iceberg lettuce, sliced
• 1/2 cup cucumber, cubed
• 1/2 avocado
• 1 tbsp red onion, finely diced
• 1 tsp lemon or lime juice
• 1 cup frozen cauliflower rice
• 1 tbsp avocado oil
• 1 tbsp coconut milk
• 1/2 tsp dried coriander
• 1/2 tsp salt
• 1/4 cup fresh coriander or herb of choice
• 1/2 tsp turmeric powder
AIP coconut dressing :
• 1/2 tsp white balsamic oil
• 1/2 tsp pure maple syrup
• 1/2 tsp dried coriander
• 1.5 tbsp natural coconut yoghurt
Instructions
Combine oregano, onion and garlic powders, turmeric and olive oil. Rub over the chicken. BBQ until cooked.
Preheat the oven to 200. Roast small cubes of sweet potato with a drizzle of olive oil for 25 min until fully cooked.
Combine lettuce and cucumber.
Combine avocado, red onion and lime juice.
Heat a small pan over low heat and add cauliflower rice and avocado oil, cook for 3 - 4 minutes. Once cooked, stir through coconut milk, salt and dried coriander and cook for 1 more minute just to heat.
While this is cooking, make the dressing. Combine all ingredients into a small bowl and stir until creamy.
Assemble ingredients individually in the serving bowls, top with fresh herbs, AIP coconut dressing and sprinkle with turmeric.
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