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You might be skeptical at the thought of rice made from beets (we certainly were), but trust us, it works beautifully.
Swap the Beet Rice For:
- Plantain rice
- Yellow squash rice
1. Make dressing: To a small skillet on low, add 1 tbsp oil and garlic. Let sizzle for 30 seconds then transfer to a small food processor. Add 4 tbsp oil, cilantro, lime juice, coconut aminos, mayonnaise, salt and pepper; process to combine. Set aside.
2. Make bowls: Place beets in a food processor; pulse until small, rice-size pieces form. (Alternatively, make the beets into spirals then pulse in the food processor.) Transfer to a clean kitchen towel and squeeze out excess moisture.
3. In a medium skillet on medium, heat 2 tbsp oil. Add onion and cook, stirring occasionally, until just becoming tender, about 3 minutes. Add beet rice, cumin, chile powder, salt and pepper. Add 2 tbsp water and cook, stirring occasionally, until vegetables are tender and water has evaporated, about 2 minutes more. Divide among bowls.
4. Top rice in each bowl with chicken, lettuce, avocado and salsa. Drizzle each with 1 to 2 tbsp dressing. Serve extra dressing alongside.
- Serving Size ¼ of recipe
- Calories 521
- Carbohydrate Content 23 g
- Cholesterol Content 56 mg
- Fat Content 46 g
- Fiber Content 8 g
- Protein Content 21 g
- Saturated Fat Content 8 g
- Sodium Content 831 mg
- Sugar Content 11 g
- Monounsaturated Fat Content 28 g
- Polyunsaturated Fat Content 7 g