The best part of making these burrito bowls at home is that you can customize them as much as you want. Add any toppings you like!
Ingredients
3 cup
Cauliflower crumbles/rice
(for rice)
2 leaf
Bay leaf
(for rice)
2 tbsp
Cilantro (coriander)
(tbsp fresh; for rice)
1 tbsp
Lemon juice
(for rice)
1 tbsp
Lime juice (fresh)
(for rice)
227 gm
Chicken, ground, lean
2 clove(s)
Garlic
(for chicken)
1/2 tsp
Oregano, dried
(for chicken)
1/4 tsp
Cumin
(for chicken)
1/2 tbsp
Avocado oil
1 medium
Red onion
(cut into strips)
1 medium pepper(s)
Green bell pepper
(cut into strips)
1 medium pepper(s)
Red bell pepper
(cut into strips)
1 tsp
Oregano, dried
1/4 tsp
Red pepper flakes
(optional)
1/2 tsp
Sea salt, fine
1/4 tsp
Black pepper
1 head
Lettuce, romaine
(shredded; for topping)
4 tbsp
Guacamole
(store bought or homemade; for topping)
4 tbsp
Salsa, ready-to-serve
(or pico de gallo; store bought or homemade; for topping)
Instructions
Microwave cauliflower rice for 2-5 minutes or sauté in a pan for 5 minutes. Once the rice is cooked, mix in the cilantro, lemon juice and lime juice. Set aside.
Brown chicken in pan for 15 minutes over medium-high heat.
Sprinkle garlic, oregano and cumin onto the chicken and cook for 10 minutes until chicken is cooked.
Heat oil in a large skillet. Add red onion to the skillet and sauté for 3 minutes over medium/high heat.
Add peppers and cook for 5 more minutes.
Add the oregano, red pepper flakes, salt and black pepper and continue cooking until the vegetables are soft (about 2 minutes).
To assemble the bowls, simply divide the rice, chicken and vegetables between 4 bowls and add the toppings.
Notes:
For a vegetarian option
grill chickpeas instead of chicken and use vegetable broth instead of chicken broth
