• Make the cilantro lime rice or cook white rice and add cilantro and lime.
• Roast peeled and evenly diced sweet potatoes in a 425 degrees F oven on a sheet pan with a drizzle of avocado oil and salt and pepper for 15-20 minutes or until tender.
• Shred the chicken and add buffalo sauce if needed.

Assembly Instructions:

• Use a bowl that has a wide area so there is a lot of room for toppings.
• Add 1 cup of cilantro lime rice to the bottom of the bowl. Next, add ½ cup buffalo chicken. If the pieces are large, chop them into smaller pieces. Add ¼ cup of roasted sweet potatoes.
• Next, wash and peel the carrots into ribbons. Add to the rice bowl. Wash and chop the celery into a fine dice. Half the grape tomatoes and add to the rice bowl. Chop an avocado in half, remove the pit and slice. Add a few slices to the bowl.
• Next, drizzle the ranch dressing over it all. Add more buffalo sauce if wanted.
• Store any leftovers in separate containers until ready to reheat and enjoy. Leftovers will keep in the refrigerator for up to four days.