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Healthy Cauliflower Rice Burrito Bowls


  • Cilantro Lime Cauliflower Rice (recipe below)
  • Chipotle Chicken (recipe below)
  • Canned Black Beans, drained and rinsed
  • Corn or Corn Poblano Salsa (recipe below)
  • Pico de Gallo
  • Shredded Lettuce
  • Shredded Cheddar or Monterey Jack Cheese
  • Guacamole

for the Cilantro Lime Cauliflower Rice

  • 1/2 red onion, chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 head cauliflower, riced*
  • Kosher salt
  • 1/4 cup chopped cilantro
  • 1 lime, zested and juiced

for the Chipotle Chicken

  • 1 pound boneless, skinless chicken breast
  • 2 tablespoons olive, canola, or vegetable oil
  • 2 teaspoons adobo sauce (from a can of chipotles in adobo sauce)**
  • 1 tablespoon ancho chili powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder

for the Corn Poblano Salsa

  • 2 cups frozen corn, thawed
  • 1/3 cup finely chopped red onion 
  • 1 poblano pepper, seeds removed, finely chopped
  • ¼ cup fresh cilantro finely chopped
  • 1 lime, juiced
  • Kosher salt
  • Chopped cilantro


  1. Layer bowls with cilantro lime cauliflower rice, chipotle chicken, beans, corn salsa, pico de gallo, guacamole, lettuce, and cheese (or whatever toppings you’d like).  Devour!

for the Cilantro Lime Cauliflower Rice

  1. Heat olive oil in a skillet over medium heat.  Cook onions, stirring occasionally, until softened, about 4-5 minutes.  Add garlic and cook, stirring frequently, for 1 minute.  Add riced cauliflower, season generously with Kosher salt, and cook, stirring occasionally to avoid sticking, 5-7 minutes or until cauliflower is softened to a “rice” consistency.  Remove from heat and stir in cilantro, lime zest, and lime juice.

for the Chipotle Chicken

  1. Add all ingredients except chicken to a medium mixing bowl or ziploc bag and combine.  Add chicken and coat in marinade.  Let marinate in fridge for at least 4-6 hours, preferably overnight.  Cook according to desired method (grill, bake, etc.) and chop into bite-sized pieces.

for the Corn Poblano Salsa

  • Combine all ingredients in a medium mixing bowl and season with Kosher salt.  Allow to sit for at least 30 minutes (up to 1-2 days in the refrigerator) to allow flavors to meld.


*you can “rice” cauliflower a few different ways.  The easiest, by far, is to go to a store like Trader Joe’s and buy it already riced.  To do it yourself, you can either grate a head of cauliflower on a box grater or give it a whirl in a food processor until it resembles rice sized kernels.

**you can freeze the rest of can of chipotles in adobo for future use!

  • Prep Time: 30 (plus marinating time)
  • Cook Time: 20