The concept of a burrito bowl is genius! A bunch of delicious Mexican flavors wrapped up in a bowl instead of a tortilla. Who needs all that flour or corn? Without the tortilla a burrito is lower in fat, lower in carbs and you get more of the good stuff… the filling! With just a few minor tweaks to the traditional recipe the genius-ness of this paleo burrito bowl is the perfect lunch or dinner!
A traditional burrito bowl has rice and beans. But for this Paleo version, I toasted riced cauliflower to achieve the nutty flavor that rice adds to a burrito. I also added already cooked sweat potato to get that creamy unctuous texture that refried beans give to a burrito. And there you have it, a deliciously satisfying Paleo Burrito Bowl.
Part 1 – Toasted Cauliflower Rice
- 1 large head of cauliflower
- 2 Tbsp of coconut oil cooking spray
- 1 Tbsp salt
- 1 Tbsp of coarse black pepper
- Preheat the oven to 400 F.
- Spray a half sheet pan with coconut oil cooking spray
- Remove the stem and leaves from the cauliflower. Chop into smaller pieces to fit into a food processor.
- Working in batches process cauliflower until it has a riced texture. (Warning: You can over process, so error on the side of larger pieces because they will shrink during roasting.)
- Dump each batch onto the oiled pan. After all the cauliflower is on the pan spread out into an even layer. You will be toasting this to achieve the same nutty flavor that rice has so it is important to not over-crowd the pan.
- Sprinkle evenly with salt and pepper. Place on the lower middle oven rack for 5 minutes.
- At 5 minute intervals check the rice and toss around the pan to ensure even browning. It usually takes me 15-20 minutes to get all the riced cauliflower evenly toasted.
- Once it is evenly toasted remove the oven and let cool. (Note: The cauliflower will dramatically reduce in size. If you are making for a crowd I recommend 1 head of cauliflower per 2 people).
Part 2 – Fajita Veggies
- 1 red bell pepper, chopped
- 1-2 medium carrots, chopped
- 1 jalapeno (or spicy pepper of your liking), minced
- 1/2 medium onion, chopped
- 1/2 cooked and diced sweet potato
- 5-6 medium to large button mushrooms, chopped
- 4 cloves of garlic, minced
- 1 Tbsp coconut oil cooking spray
- 1 1/2 Tbsp of Mexican chili powder
- 1 Tbsp ground cumin
- 1 Tbsp smoked paprika
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp ground allspice
- While the cauliflower rice is toasting, chop and dice all of the vegetables.
- Place in a bowl with a spray of coconut oil, garlic, salt, chili powder, paprika, thyme and allspice.
- Toss to coat veggies evenly with the seasoning.
- Put on a sheet pan that has been lightly sprayed with the coconut oil.
- Once the toasted cauliflower rice has been removed from the oven, crank up the heat to broil.
- Place the seasoned vegetables on the top rack with the oven door cracked.
- Check the vegetables often. You are trying to get nice browned edges on the veggies without over cooking or burning them. Depending on your oven, it should take about 5-8 minutes to get perfect fajita veggies.
- Remove from the oven and let slightly cool.
Part 3 – Burrito Bowl Assembly
- 1 medium avocado diced (optional)
- 1/4 head cilantro, chopped (optional)
- 1/2 lime, sliced (optional)
- 1 cooked, shredded or diced chicken breast (optional)
- 1 jar/can of your favorite salsa
- 1/2 head of romaine or head lettuce, shredded
- In a bowl, place 1 scoop of the toasted riced cauliflower.
- Next layer with shredded chicken (if using) and 1 scoop of fajita veggies.
- Then layer with shredded lettuce and avocado (if using).
- Top with your favorite salsa or hot sauce and garnish with cilantro and lime.
The Paleo Burrito Bowl is delicious, easy and fast. It is also easily customizable. If you have left over taco meat, steak or pulled pork you can definitely add that to the mix. Or, if you want a meat free meal omit all together, it is still incredibly flavorful and filling.
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