Make the Enchilada Sauce & Chicken

In a medium sauce pan, heat the olive oil over medium heat. Add the tomato paste and mix together with the olive oil. Sprinkle the flour into the pot and stir until fully saturated. Slowly add the chicken broth into the pot until fully incorporated with the flour mix. Add the chili powder, chipotle in adobo sauce, cumin, garlic powder, oregano, and salt. Bring to a light boil and then reduce the heat until the sauce thickens slightly ~ 2 to 3 minutes.

Place the chicken into the bowl of a slower cooker and pour the enchilada sauce over the chicken. Cook on low for about 6 hours or on high for about 4 hours. When cooked through, remove and shred with two forks on a cutting board, tearing along the grain of the chicken. Return to the slow cooker and stir until the chicken fully absorbs the enchilada sauce. Keep the chicken on the “warm” setting while cooking the vegetables.

Cook the Vegetables

Preheat the oven to 500°F. Prepare two baking sheets with parchment paper, if desired, for easier clean up.

In a small bowl, whisk together the miso, coconut oil, ground chipotle pepper, salt, cayenne pepper, and black pepper. On one half of one baking sheet, toss the miso sauce with the sweet potatoes and spread out the sweet potatoes across about two-thirds of the baking sheet.

On the other third of the same baking sheet, spread the bell peppers and toss with the olive oil, lime juice, chili powder, and salt.

On the second baking sheet, spread out the cauliflower florets. Do not add any olive oil to the cauliflower.

Place the baking sheet of sweet potatoes and peppers on a rack in the middle of the oven and the baking sheet with the cauliflower on a rack just below the middle rack.

Cook for about 25 to 30 minutes, tossing several times, until the sweet potatoes are soft and the cauliflower lightly charred.

Make the Dressing

Meanwhile, make the dressing. In a small food processor, add the cotija, avocado, sour cream cilantro, lime zest, and lime juice. Process until smooth. Season to taste with salt and pepper, processing again to thoroughly combine the salt and pepper into the dressing.

Dish

Dish the cauliflower and sweet potatoes into the bottom of your bowls. Top with the bell peppers then the chicken. Scoop a dollop of the dressing on top and serve immediately.

Enjoy!