Anyone else LOVE the burrito bowls at Chipotle? We sure do, and so we made it our mission to make a nutrient packed version that you could enjoy with any Mexican leftovers. Feel free to get creative with this meal and change the flavors up often. Feel free to add any additional protein of your choice to this flavorful bowl.
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Cilantro Lime Cauli Rice
1Smallcauliflowerfinely chopped or riced in food processor. Discard stalk and stem
Pulse cauliflower or use a food processor. Note: add in a little at a time, or the cauliflower won’t process evenly.
Heat a large pan to medium-high and add the coconut oil. When the oil is melted, add the onions and garlic. Cook until just translucent, then add the riced cauliflower. This is one time when overcrowding a pan and creating steam works to your advantage. For this recipe, we don’t want browned cauliflower–just gently cooked through, about 5-7 minutes. Then add in the lime zest and fresh cilantro. You may also want to add a bit of salt and pepper too; season to your preference. Mix together in the pan (enjoy the smell!) and transfer evenly to the bottom of your bowls. Squeeze the fresh lime juice over the rice. ( we fully accept that you can cheat the majority of this step by cooking up some Trader Joe's organic cauli rice and adding the lime and cilantro at the end.)
Rest of the bowl
Heat the meat and beans, then layer on top of rice.
Then begin to add any other toppings that float your palate, such as lettuce, avocado, salsa and sour cream. You may top with cheese.