This meal is honestly one of our absolute favorites! Cauliflower Rice Burrito Bowls have been a huge hit in my family. Even my 4 year old loves it, and has no clue that he is eating a vegetable in place of “real” rice. He likes to eat anything in a bowl, so we have had good luck mixing in plenty of healthy ingredients. He does pass on the radishes, but I’m pretty sure most preschoolers are not radish fans!
This Cauliflower Rice Burrito Bowl can be easily adapted to work with any allergies, as it is already gluten free. Personally, I pass on the cheese and sour cream to keep it dairy free as well. Another perk is that the cauliflower can be riced ahead of time and frozen. I always have at least one bag of frozen cauliflower rice on hand. And this marinade is healthy and seriously delicious!
The ingredients to the marinade are seen below. I like to make the full recipe, and save half as a dressing to go on top of the burrito bowl. The other half is used to marinate the chicken.
For the toppings, I like to use plenty of fresh vegetables with crunch. Romaine lettuce, radishes, jalapeño, cilantro, tomatoes, and cucumber go perfectly with this burrito bowl. I also like to squeeze some fresh lime over the top, and serve it with either fresh avocado slices, or avocado crema. Or use both toppings! You can never have too much avocado, after all.
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- 1 head cauliflower riced
- 1 Tbsp extra virgin olive oil
- salt and pepper to taste
- Chili Lime Cilantro Chicken sliced
- 4 Tbsp Chili Lime Cilantro marinade/dressing
- 4 small radishes diced
- 1 cucumber diced
- handful grape tomatoes diced
- 1 avocado sliced
- 1 can black beans cooked and seasoned with cumin and salt
- few cilantro leaves for garnish
- 4 lime slices
- monterey jack cheese grated (optional)
- salsa (optional)
- sour cream (optional)
- avocado crema (optional)
Ingredients
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- To cook the cauliflower rice, heat a large saute pan over medium heat. Add the olive oil, then the riced cauliflower. (To turn the cauliflower into rice, simply wash one head of fresh cauliflower. Chop it into large pieces, then pulse in a food processor or blender until it is finely chopped. The pieces will be slightly larger than rice). Cook until the cauliflower is somewhat soft, and season with a little salt and pepper. Warm the black beans while cooking the cauliflower.
- Place the cauliflower in the bottom of 4 bowls. Add a spoonful of black beans to each bowl. Add the sliced chicken breast.
- Top each bowl with radishes, cucumbers, tomatoes, avocado, cilantro, and any of the other toppings. Drizzle with some of the chili lime cilantro dressing.
- Enjoy!
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- 1 handful fresh cilantro washed and dried
- 1 orange juiced
- 2 limes juiced
- 2 whole garlic cloves
- 1 tsp chili powder
- 1 tsp cumin
- 3/4 tsp salt
- 1/8 cup extra virgin olive oil
- 4 boneless chicken breasts
Ingredients
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- Place all of the marinade ingredients in a blender. Pulse until the cilantro and garlic are very finely chopped.
- Use half of this to marinate 4 boneless chicken breasts. Reserve the other half of the marinade to use as a dressing.
- Allow the chicken to marinate for at least 2 hours in the refrigerator.
- Remove the chicken from the refrigerator 30 minutes before grilling.
- Grill over medium heat until the internal temperature reaches 165 degrees Fahrenheit.
- Combine all ingredients in a food processor or blender. Mix until the cilantro is mostly chopped and the mixture is creamy. If not serving right away, place in a plastic container. Cover the avocado crema directly with plastic wrap, then add the lid.
Thanks for sharing your ideas. I love simple meals as well!