W30 Mexican Cauli-Rice Burrito Bowl is a Whole30 approved, gluten-free burrito bowl bursting with delicious Mexican flavours. This healthy low carb burrito bowl is made with seasoned cauliflower rice, loaded with your favourite toppings like fresh homemade pico de gallo, avocado, marinated chicken, lettuce, and jalapeños! Serve as a healthy filling lunch or dinner. Also includes W30 Mexican Cauli-Rice Burrito Bowl recipe video for easy follow-along!
It’s no secret, I’m a sucker for Mexican food and flavours! From tacos, to quesadillas, empanadas, enchiladas, nachos, chili and all the fixings like guacamole, and pico de gallo – give it all to me! I’m still unsure if its the flavours of the cuisine like onions and garlic, oregano, chili and cumin, or the vibrancy of culture that has me hooked. But, whatever it is, I am here for it!
What is Whole30 (W30)?
By no means am I a professional, however, what I can do is provide you with a brief overview of what the W30 is, as well as some resources to further assist you. It is a nutritional program designed to change the way you feel, by changing the way you eat. The goal of W30 is to understand and learn how your body responds to certain foods i.e. intolerances. First, by eliminating them and then slowly reintroducing them after 30 days. For more information, visit Cook by Color Nutrition. Stephanie is a Whole30 Certified Coach, Holistic Nutritionist, and the Owner of Cook By Color (CBC) Nutrition. She also provides an 8-week guided W30 coaching service – click this link for more information.
How to Make W30 Mexican Cauli-Rice Burrito Bowl – Recipe Video
Tips for Whole30 Mexican Cauli-Rice Burrito Bowl Variations – Vegetarian/Vegan, Keto
- Make it Vegetarian/Vegan: These bowls are also great if you’re looking for a low carb vegetarian bowl. Use beans, either red kidney or black beans or tofu in place of the chicken.
- Make it Keto: Use a different part of the chicken with a higher fat content, like chicken thighs or opt for pork, steak etc. Use MCT oil or ghee when preparing the meat and cauliflower rice.
How to Make Cauliflower Rice
Like some, I was very skeptical of cauli-rice. Before trying, I had already told myself that this once despised cruciferous veggie would taste “disgusting”. However, it was actually the opposite. It turned out to be a delicious replacement and alternative to rice in our household. I admit, the joke is on me! Like most foods, the way it’s prepared makes the difference. So below are a few tips from me to you!
Cauliflower Rice
Preparing cauli-rice is quite easy. You start by washing, thoroughly drying, and removing all outer green leaves from your cauliflower. Then, cut into smaller chunks, remove most of the thick core and toss into a food processor to further mince into rice-sized pieces. If you don’t have a food processor, you can also use the coarse side of the grater to break down the raw cauliflower.
How to Cook Cauliflower Rice
There are many ways you can prepare your cauli-rice. Some opt to eat it raw and others microwave, steam, sauté/stir-fry or roast. For this recipe, we will be sautéing. You want to ensure you do not oversteam/cook your cauliflower or it will become very mushy. All you need is a little neutral cooking oil, salt and pepper (optional), and sauté until lightly cooked. So simple!
TSS Tip: Make it a #vegan bowl by eliminating the chicken!
Grab the Burrito Bowl Grocery List (Screenshot The Recipe Ingredients Below)!
Chicken
Chicken Breasts
Olive Oil/Coconut Oil/Avocado Oil
Onion Powder
Garlic Powder
Cumin
Chili Powder
Parsley
Chipotle/Cajun Seasoning
Paprika/ Smoked Paprika
Salt to taste
Pico De Gallo
Medium Ripe Tomatoes
Red Onion chopped
Jalapeño
Cilantro
Lime Juice
Salt
Mexican Cauli-Rice
Cauliflower Rice
Olive Oil
Yellow Onion
Garlic
Red Bell Pepper diced
Tomato Paste
Oregano
Cumin
Chili Powder
Salt
Black Pepper
Cilantro
Other Ingredients
Avocado
Lettuce
Jalapeño Slices
Lime Wedges
Cilantro
More Low Carb & Keto Recipes to Try
Garlic Butter Prosciutto Wrapped Asparagus & Keto Chicken Broccoli Alfredo Bake
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W30 Mexican Cauli-Rice Burrito Bowl
Ingredients
- Chicken
- 4 Chicken Breasts sliced
- 1 tbsp Olive Oil or Coconut Oil or Avocado Oil
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- ½ tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Parsley Flakes
- 1 tsp Chipotle or Cajun Seasoning
- 1 tsp Paprika or Smoked Paprika
- ¼ tsp Salt more or less to taste
- Pico De Gallo
- 3 Medium Ripe Tomatoes diced
- ¼ Large Red Onion chopped
- ½ Jalapeño more or less to taste
- 2 tbsp Cilantro finely chopped
- 2 tbsp Lime Juice more or less to taste
- ½ tsp Salt more or less to taste
- Mexican Cauli-Rice
- 400 g Cauliflower Rice
- 1 tbsp Olive Oil
- 1 Medium Yellow Onion diced
- 3 Cloves Garlic minced
- ½ Medium Red Bell Pepper diced
- 2 tbsp Tomato Paste
- 1 tsp Oregano
- ¼ tsp Cumin
- ½ tsp Chili Powder
- ¼ tsp Salt more or less to taste
- ¼ tsp Black Pepper more or less to taste
- 2 tbsp Cilantro finely chopped
- Other Ingredients as desired
- 1 Avocado thinly sliced
- Lettuce sliced
- Jalapeño sliced
- Lime Wedges for garnish
- Cilantro finely chopped for garnish
Instructions
- In a large bowl, add chicken breasts. Drizzle with olive oil and season with onion powder, garlic powder, cumin, chili powder, parsley, chipotle/cajun seasoning and paprika; set aside.
- Pico De Gallo
- Using a sharp knife and cutting board, prepare your tomatoes, onions, jalapeños, and cilantro. Add fresh lime juice, salt and pepper. Mix well, and set aside.
- Mexican Cauli-Rice
- Start by preparing your vegetables – onion, garlic and red bell peppers; set aside.
- Heat a large skillet to medium-high heat with 1 tbsp oil. Pan fry chicken breasts until done, flipping only once at the halfway mark. Once done, remove from heat and set aside.
- In another skillet, add olive oil (see notes section). Sauté onions and garlic until it’s fragrant and starts to become transparent. Add cauli-rice then red bell peppers and sauté for another 2-3 minutes. Add tomato paste, oregano, cumin, chili powder, salt, and black pepper. Cook until desired tenderness is reached (approx. 3 minutes for al dente rice or 5 minutes for a more tender rice). Remove from heat. Mix in chopped cilantro.
- Assemble
- Slice the chicken, avocado, and lettuce.
- In a large bowl, add a serving of cauli-rice. Next, add chicken, avocado, lettuce, jalapeños then pico de gallo on top, garnishing with lime wedge, and fresh cilantro. Serve and enjoy!
Recipe Notes
Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.
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