I like to spend a little bit of time at the beginning of the week to prep some staples. That way, when life gets crazy, it’s easy to throw a healthy meal together. This sweet potato enchilada sauce over chicken and cauliflower rice, for instance. 😋
This enchilada sauce was ridiculously easy thanks to:
- Organic jarred enchilada sauce (made with just a handful of pronounceable ingredients)
- My recent discovery that you can cook sweet potatoes in the crock pot!
Just wrap the potatoes in foil, add them to the crock pot, and cook on high for 3-4 hours. And voilà! Potatoes for the whole week.
How convenient is that?!
This particular Tuesday night was really calling for an (easy) Mexican inspired dinner. So first things first, I thawed out some frozen chicken breasts—I always stock up on well-sourced, organic and/or antibiotic-free meat when it goes on sale. (budget-stretching pro tip)
Keeping with the convenience theme, I wanted to make the rest of the meal in the food processor-slash-blender that the fine folks at Ninja sent me to try out.
Not because I dislike chopping (I actually find chopping therapeutic) but this night my goal was to let the food processor do most of the work.
Some nights you just need a break, ya know?
So, in went some raw cauliflower, which I *magically* transformed into a low-carb, nutrient dense “rice” with the touch of a button.
The cauli-rice was placed to the side, and I added in some of my already-cooked sweet potato (thank you crock pot!), some organic jarred enchilada sauce (thank you Whole Foods!), a little bit of olive oil, and a splash of broth to thin everything out a bit.
And in less than a minute we had some seriously tasty—and healthy—sweet potato enchilada sauce on our hands. Errr, not on our hands really, but, you know.
Then it was just a matter of browning the chicken breasts up. Cooking the cauliflower rice (in the same pan). And covering them both with this shortcut enchilada sauce!
Then I took it right to the peak of Flavor Town with some green onion, cilantro, avocado (always) and a fresh squeeze of lime.
Dinner in under half an hour, and minimal dishes to clean up.
AND leftover sweet potato enchilada sauce to be repurposed again…(mmm grass-fed beef enchiladas)
Because apparently crock-pot sweet potatoes are the meal prep gift that keeps on giving.
- ½ of a medium sized head of cauliflower, cut into 1-inch florets
- 2 boneless skinless chicken breasts
- 1/2 cup cooked sweet potato
- ¾ cups enchilada sauce
- ¼ cup broth (chicken or veggie)
- 3 tbs olive oil, divided
- Salt, pepper, chili powder (to taste)
- Dash of garlic powder
- Lime, cilantro, green onion, avocado (for serving)
- Place cauliflower florets into a food processor and pulse until you reach the "rice" consistency you want.Transfer cauliflower rice to a bowl and reserve.
- Rinse the food processor bowl and return it to the base. Add cooked sweet potato, enchilada sauce, 1 tbs olive oil, and broth and process until smooth. Taste and season to taste with salt and chili powder.
- Heat a pan to medium high heat and add 1 tbs of olive oil. Season chicken breasts on both sides with salt and pepper and add to the hot pan. Cook chicken for about 4 minutes on each side, until the thickest part has reached 165 degrees F. Transfer to a cutting board and allow to rest before slicing.
- Return pan to heat and add remaining 1 tbs of olive oil. Add cauliflower rice, salt, and dash of garlic powder. Cook 5 minutes, or until cauliflower is tender, stirring occasionally. Squeeze juice of ½ a lime over cauliflower right before you remove it from the heat.
- While cauliflower cooks, add sweet potato enchilada sauce to a small saucepan and warm through.
- Divide cauliflower between two plates and top with sliced chicken breast and enchilada sauce. Serve with cilantro, green onion, avocado, and lime.
Don't let me do all the talking! Let me know what you think in the comments.