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Healthy Cauliflower Rice Burrito Bowls

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Ingredients

for the Cilantro Lime Cauliflower Rice

for the Chipotle Chicken

for the Corn Poblano Salsa

Instructions

  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

Notes

*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!