This Paleo Burrito Bowl is packed with roasted cauliflower rice, colorful fajita-style vegetables, sweet potato, crisp lettuce, avocado, and salsa. Add shredded chicken for extra protein, or leave it out for a flavorful meatless bowl!
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I love meals like this because everyone can assemble their bowl with the ingredients and toppings they enjoy. You get plenty of different flavors and textures in every bite - from the lightly browned cauliflower rice to the smoky roasted vegetables and creamy avocado.
This version skips the traditional rice, beans, cheese, and sour cream. Instead, it uses cauliflower rice as the base and cooked sweet potato to add a little natural sweetness and a hearty texture.
Why You'll Love This Paleo Burrito Bowl
This bowl is:
- Packed with colorful vegetables
- Easy to customize with your favorite toppings
- Naturally grain-free and dairy-free
- Delicious with or without chicken
- Great for preparing ahead of time
The cauliflower rice and vegetables roast in the oven, so you can prepare the lettuce, avocado, salsa, and other toppings while they cook.
Ingredients You'll Need
Cauliflower Rice
Fresh cauliflower is pulsed in a food processor until it resembles rice, then roasted until lightly browned.
You can also use fresh pre-riced cauliflower to save time. Frozen cauliflower rice contains more moisture and may not brown as well, but it can still be used if thawed and thoroughly patted dry.
Fajita-Style Vegetables
The roasted vegetable mixture includes:
- Red bell pepper
- Carrots
- Jalapeño
- Onion
- Cooked sweet potato
- Mushrooms
- Garlic
Cut the vegetables into similarly sized pieces so they cook evenly.
The vegetables are seasoned with chili powder, cumin, smoked paprika, thyme, allspice, salt, and pepper.
Optional Chicken
Cooked shredded or diced chicken makes the bowls more filling, but it is completely optional.
This is also a great way to use leftover grilled, baked, or roasted chicken. You can substitute leftover taco meat, steak, pork, or another cooked protein.
Toppings
Finish each bowl with shredded romaine, avocado, salsa, cilantro, lime, or your favorite hot sauce.
Because salsa ingredients vary, choose one that fits your dietary preferences.
How to Make a Paleo Burrito Bowl
Prepare the Cauliflower Rice
Preheat the oven to 425°F.
Remove the leaves and thick stem from the cauliflower, then cut it into florets. Working in batches, pulse the florets in a food processor until they resemble grains of rice.
Be careful not to overprocess the cauliflower, or it can become too fine and soft.
Toss the cauliflower rice with oil, salt, and pepper. Spread it evenly over a large sheet pan.
Roast for 20 to 25 minutes, stirring halfway through, until the cauliflower is tender and lightly browned around the edges.
Roast the Vegetables
While the cauliflower cooks, combine the bell pepper, carrots, jalapeño, onion, cooked sweet potato, mushrooms, and garlic in a large bowl.
Add the oil, chili powder, cumin, smoked paprika, thyme, allspice, salt, and pepper. Toss until the vegetables are evenly coated.
Spread the vegetables in a single layer on a second sheet pan. Avoid overcrowding the pan, which can cause the vegetables to steam instead of brown.
Roast for 18 to 22 minutes, stirring halfway through, or until the vegetables are tender and lightly browned.
Assemble the Bowls
Divide the roasted cauliflower rice among four bowls.
Add the roasted vegetables and cooked chicken, if using. Top each bowl with shredded lettuce, avocado, salsa, cilantro, and a squeeze of fresh lime juice.
Serve with hot sauce for additional heat and enjoy!
Variations and Substitutions
Make It Meatless
Leave out the chicken for a vegetable-packed bowl. You can add extra mushrooms, sweet potato, or avocado to make it more substantial.
Use Another Protein
Try the bowls with leftover steak, pulled pork, ground beef, turkey, or another cooked protein.
Adjust the Spice Level
Remove the jalapeño seeds and membrane for less heat. For a spicier bowl, leave some of the seeds in or finish the bowl with your favorite hot sauce.
Save Time with Prepared Ingredients
Use fresh pre-riced cauliflower, pre-chopped vegetables, or leftover roasted vegetables to make assembly faster.
Paleo Burrito Bowl Recipe
A customizable Paleo Burrito Bowl made with roasted cauliflower rice, fajita-style vegetables, sweet potato, avocado, salsa, and optional chicken.
Ingredients
Roasted Cauliflower Rice
- 1 large head cauliflower, cut into florets
- 1 tablespoon avocado oil, olive oil, or melted coconut oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Fajita-Style Vegetables
- 1 red bell pepper, cut into ½-inch pieces
- 1 large carrot, cut into small pieces
- 1 jalapeño, finely chopped
- ½ medium onion, chopped
- ½ medium cooked sweet potato, diced
- 5 to 6 button or cremini mushrooms, chopped
- 4 cloves garlic, minced
- 1 tablespoon avocado oil, olive oil, or melted coconut oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Pinch of ground allspice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For Assembly
- 2 cups cooked shredded or diced chicken, optional
- 4 cups shredded romaine lettuce
- 1 medium avocado, diced
- 1 cup salsa, or as desired
- ½ cup chopped fresh cilantro, optional
- 1 lime, cut into wedges
- Hot sauce, optional
Instructions
Make the Cauliflower Rice
- Preheat the oven to 425°F.
- Working in batches, pulse the cauliflower florets in a food processor until they resemble grains of rice. Do not overprocess.
- Place the cauliflower rice on a large sheet pan. Add the oil, salt, and black pepper, then toss to coat.
- Spread the cauliflower into an even layer. Roast for 20 to 25 minutes, stirring halfway through, until tender and lightly browned.
Roast the Vegetables
- Add the bell pepper, carrot, jalapeño, onion, sweet potato, mushrooms, and garlic to a large bowl.
- Add the oil, chili powder, cumin, smoked paprika, thyme, allspice, salt, and black pepper. Toss until evenly coated.
- Spread the vegetables in a single layer on a second sheet pan.
- Roast for 18 to 22 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
Assemble the Burrito Bowls
- Divide the cauliflower rice among four bowls.
- Top with the roasted vegetables and cooked chicken, if using.
- Add the shredded lettuce, avocado, salsa, and cilantro. Serve with lime wedges and hot sauce.
Notes
- Avoid overprocessing the cauliflower; it should resemble grains of rice rather than a paste.
- Spread the cauliflower and vegetables out well so they roast and brown instead of steaming.
- Remove the jalapeño seeds and membrane for a milder bowl, or leave some in for more heat.
- For meal prep, store the hot ingredients separately from the lettuce, avocado, salsa, and other cold toppings.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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McCormick Black Peppercorn Grinder, For Freshly Ground Pepper While Cooking & Tableside, 2.5 oz -
Simply Organic Allspice, 3.07 Ounce
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HQOExpress | Organic Thyme Leaf | 7 oz. Chef Jar
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McCormick Gourmet, Smoked Paprika, 1.62 oz
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Badia Spices inc Spice, Cumin Seed Ground, 16-Ounce
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McCormick Gourmet Organic Hot Mexican Chili Powder, 1.75 oz
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Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and Marinades
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 582Total Fat: 31gSaturated Fat: 12gUnsaturated Fat: 20gCholesterol: 115mgSodium: 1265mgCarbohydrates: 40gFiber: 18gSugar: 15gProtein: 42g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
More Delicious Salad Recipes
Looking for more fresh and flavorful recipes? Try one of these next:
- Easy Chinese Cucumber Salad with Chili Crisp - Crisp cucumbers tossed with garlic, green onions, and flavorful chili crisp.
- Greek Grilled Chicken Salad - Juicy grilled chicken thighs served with crisp vegetables, feta cheese, and a lemon-oregano dressing.
- Chinese Shredded Chicken Cucumber Salad - Tender shredded chicken and crisp cucumbers tossed in a sesame-vinegar dressing.
- Chinese Smashed Cucumber Salad (拍黃瓜) - A traditional Chinese cold dish with crunchy cucumbers and a savory, tangy garlic dressing.
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