(Peaceful, Easy) Southwestern Egg Roll in a (Super) Bowl

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THE LINEUP:

• 1 lb ground chicken 
• 4 Tbsp oil, divided
• 4 green onions sliced thinly, divided into white and dark green parts
• 2 (or 6) cloves of garlic, minced
• 1 bag tri-color coleslaw mix
• 1/2 tsp cumin 
• 2 tsp chili powder 
• 1 tsp onion powder 
• 1/2 tsp crushed red pepper flakes 
• 1/2 tsp salt 
• 2 Tbsp soy sauce 
• 1 c cooked and rinsed black beans  (I used canned)
• 1 c corn kernels
• 2 c fresh spinach, chopped
• 1 red bell pepper, chopped
• 1 lime, halved

Garnish Ideas: 

• 1 avocado sliced
• green onions sliced, in addition to what's listed above
• tortilla strips
• cilantro, chopped

Cholula Crema:

• 1/4 c sour cream
• Cholula, to taste 
• 2 tsp water 
• pinch of salt
• sprinkle of pepper 

THE PLAYBOOK:
1.  Heat 2 tablespoons oil in skillet. Add chicken and cook, stirring occasionally, until browned on all sides. Transfer to plate.

2.  Heat other 2 teaspoons oil and add onion, garlic, bell pepper. Cook until onion becomes translucent (about 5 minutes).

3.  Add coleslaw mix, spinach, beans, soy sauce, corn, and seasoning. Cook until coleslaw is softened. Add chicken and stir well. Squeeze juice of 1/2 lime over and toss.

4.  Blend sour cream, water, and  Cholula sauce.  Drizzle that divine stuff alllllll over the bowl.  Top with sliced avocado, green tops of the onions, tortilla chips,  ol  ranch and avocado. Drizzle over. Top with remaining sliced avocado, tortilla strips, and sliced jalapenos if desired. Serve with more lime juice.  

SUGGESTED STAND-INS:

• Seasoning variation: Substitute 1 1/2 tablespoon taco seasoning for cumin, chili powder, onion powder, red pepper flakes, and salt in egg roll mixture.
• Vegetarian: Substitute chicken with plant-based chicken substitute, faux beef crumbles, or tofu. Can also be left out entirely.

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