Sweet Potato Rice and Chorizo Bowls are a fun twist on a traditional taco rice bowls, the sweet potato rice saves calories and adds so much flavor!
- 4 sweet potatoes medium size
- 2 Tbsps olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- kosher salt, pepper
- 1/2 cup chopped cilantro leaves
- 1 to 2 Tbsps lime juice
- 1 pound ground chorizo
- Toppings of choice: shredded cheese, sour cream, salsa, avocado, tortilla chips, hot sauce
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Cut the sweet potatoes into inch cubes (remove the skin). Place the sweet potato cubes in a food processor and pulse about 10 times or until it becomes a "rice" consistency.
Note: This may need to be done in two separate batches depending on the size of your food processor.
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Set a large skillet over medium heat and add the olive oil. Once the olive oil is hot add the sweet potato rice, chili powder, garlic powder, cumin, kosher salt, and pepper. Cook over medium heat for 8 minutes, stirring occasionally.
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Stir in the chopped cilantro and lime juice, put the rice in a large bowl and set aside.
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In the same skillet cook the chorizo over medium heat 5 to 7 minutes, breaking it apart as it cooks.
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To make the bowls, divide the sweet potato rice and chorizo evenly between four bowls or containers (if meal prepping), add additional toppings of choice such as shredded cheese, sour cream, salsa, avocado, tortilla chips, and/or hot sauce.