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W30 Mexican Cauli-Rice Burrito Bowl

W30 Mexican Cauli-Rice Burrito Bowl

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!
Servings: 0
Author: Taneisha Morris

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!

Notes

You can use the same skillet used to prepare the chicken. Remove all burnt and browned pieces prior to adding cauliflower. // You can tailor this recipe to your liking by choosing to omit/add ingredients as you wish. If you're not doing W30, you may choose to add sour cream, cheese, beans, corns.