Chipotle Chicken Burger Bowls with Sweet Potato Fries
Some easy Chicken Patties, a few veggies, some simple oven-roasted purple sweet potato fries, and a drizzle of chipotle lime mayo.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Dinner
Cuisine: American
Servings: 2 servings
Author: Cassy
For the Purple Sweet Potato Fries:
- 2 medium purple sweet potatoes cut into 1/2
- 1 tablespoon bacon fat duck fat, or olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
For the Chipotle Mayo:
- 2 tablespoons mayo
- 1 tablespoon lime juice
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon fine sea salt
For the Burger Bowls:
- 4 TRIBALI Chipotle Chicken Patties
- 4 large pieces lettuce
- 1 medium tomato cut into thick slices
- chopped fresh cilantro for garnish
For the Purple Sweet Potatoes:
Preheat oven to 375 F.
Toss the sweet potatoes in the fat and spread out on a rimmed baking sheet so that no two fries are touching. Sprinkle the tops with salt and pepper.
Bake at 375 F for 35 to 40 minutes, or until they reach your desired crispiness.
For the Burger Bowls:
Place the frozen burger patties in a cold skillet (cast iron is preferred). Place the skillet over medium/high heat and cook on one side for 4 to 6 minutes, or until a white ring appears around the top of each patty. Flip the patties over and cook for an additional 4 to 6 minutes.
Fill bowls with the lettuce and tomato. Add burger patties, fries, and drizzle the top with the chipotle mayo. Garnish with the cilantro and enjoy!
Calories: 694kcal | Carbohydrates: 50g | Protein: 44g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 208mg | Sodium: 1245mg | Potassium: 2139mg | Fiber: 8g | Sugar: 12g | Vitamin A: 32818IU | Vitamin C: 17mg | Calcium: 96mg | Iron: 4mg