Superfood Burrito Bowl with Crispy Chicken Thighs

Prep/Cook Time: 45 minutes - includes table setting & some clean up! | Serves 4

Ingredients

• 1 lb Boneless, Skinless Chicken Thighs
• 1 lb sweet potatoes
• 1 cup rice - we use basmati or jasmine, but you can use brown if preferred
• 1/2 lb your favorite mushrooms - we use criminis or shiitakes
• 2-3 leaves rainbow chard
• 1 avocado
• 1/2 bunch cilantro
• 4 Tbsp taco seasoning, divided (below)
• 4 Tbsp olive oil, divided
• Radish and Carrot Slaw
• Longer Table Farm Hot Sauce

Radish and Carrot Slaw:

• 2 medium carrots
  
• 4 radishes
  
• 1 Tbsp rice vinegar (white or red wine vinegar will do)
  
• 1 Tbsp olive oil
  
• 1/4 tsp maple syrup 
  
• 1/2 tsp lime juice
  
• 1/4 cup cilantro, chopped
  
• salt & pepper, to taste (about 1 tsp each)

Taco Seasoning:

• 2 Tbsp ground cumin
• 3 tsp chili powder
  
• 2 tsp sea salt and black pepper
• 1/2 tsp ground paprika
  
• 1/2 tsp garlic powder
  
• 1/2 tsp onion powder
  
• 1/2 tsp crushed red pepper flakes
  
• 1/2 tsp dried oregano

Instructions

1. Add a baking sheet lined with parchment paper or foil to your oven and preheat to 425°F.
2. Dice sweet potatoes into 1/2 inch cubes and add to a mixing bowl with 1 Tbsp of your taco seasoning blend and 1 Tbsp olive oil. Mix to coat and set aside.
   
3. Remove chicken thighs from the fridge and pat dry with a paper towel.
4. Once the oven is preheated, carefully remove sheet pan from oven.
5. Arrange diced sweet potato on pan in an even layer.
6. Add chicken thighs to the bowl used for the sweet potatoes with another 1 Tbsp taco seasoning blend and 1 Tbsp olive oil. Mix to coat and add to the sheet pan.
7. Return pan to oven and cook for 30 minutes or until internal temp of the chicken reaches 165°F.
8. Cook rice: Add 1 cup rice and 1 1/2 cups water to a pot on the stove and bring to a boil. Once boiling, reduce heat to a simmer and cover. Let simmer for 15 minutes then turn off the heat and set aside until ready to serve.
9. Wash out your mixing bowl and add remaining taco seasoning blend and 1 Tbsp of olive oil.
10. Remove stems from chard, stack leaves on top of each other and cut in half lengthwise, then roughly chop the leaves and stems.
11. Add to the mixing bowl and - using clean hands - mix to coat, gently massaging olive oil into the leaves.
12. Quarter or slice mushrooms and add to the mixing bowl then mix or toss to coat. 
13. At this point, your rice will likely have about 5-8 minutes remaining on the simmer and your chicken thighs and sweet potatoes will have about 15 minutes remaining.
14. Set a sauté pan on the stove and adjust the heat to medium-high.
15. Using the same cutting board, chop cilantro bunch and add half to the rice on the stove. Mix in with 2 pinches of salt and cover again.
16. Add mushrooms and chard to the pan and sauté until the chard softens, then turn off heat.
17. Radish and Carrot Slaw: Julienne or grate carrots and radishes and add to a bowl or container with a lid, add remaining cilantro and slaw ingredients for the dressing and toss (or cover tightly with a lid and shake) to combine - store in the fridge until ready to use. Tip: use a lidded container to easily save leftovers for later!
    
18. Slice avocado and set aside for serving.
19. If time allows, wash dishes aside from your cutting board and knife - we'll use this for the chicken.
20. Remove sheet pan from oven and transfer chicken thighs to the cutting board. Let them rest for 5 minutes and then slice or chop into bite-sized pieces. While you set the table for a family-style dinner (ie build your own bowl) or plate the individual bowls.
21. To build burrito bowls: start with a base of rice, then layer or arrange sweet potato, mushrooms and chard on top, followed by chicken and finally the radish and carrot slaw, sliced avocado and hot sauce. Enjoy!