This easy-to-make and meal-prep burrito bowl is even better than takeout! You'll never miss the carbs in this protein-packed, super-flavorful meal that replaces the cilantro-lime rice with cauliflower rice. We love this with chicken but it would be just as delicious with shrimp.

Carolyn Casner
Source:, November 2017


Recipe Summary

35 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Pulse cauliflower in a food processor until chopped into rice-size pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cauliflower and 1/4 teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Cover and keep warm.

  • Position a rack in upper third of oven; preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.

  • Season chicken with the remaining 1/4 teaspoon salt. Place on the prepared baking sheet and broil for 9 minutes.

  • Meanwhile, combine the remaining 1 tablespoon oil, chipotles, garlic powder and cumin in a small bowl.

  • Turn the chicken over, brush with the chipotle glaze and continue broiling until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes more. Transfer to a clean cutting board and chop into bite-size pieces.

  • Assemble each bowl with 1/2 cup each cauliflower rice, chicken and lettuce, 1/4 cup beans, 1/4 avocado and 1 tablespoon each pico de gallo (or salsa) and cheese. Serve with a lime wedge.

Nutrition Facts

431 calories; protein 33.5g; carbohydrates 21.8g; dietary fiber 9g; sugars 3.8g; fat 24.1g; saturated fat 4.8g; cholesterol 89.8mg; vitamin a iu 2292.9IU; vitamin c 58.7mg; folate 181.9mcg; calcium 121mg; iron 2.3mg; magnesium 84.1mg; potassium 1156.3mg; sodium 486.3mg; thiamin 0.3mg.

Reviews (5)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was great! I prepped it on Sunday and took it for lunch all week and loved it every day! I did leave out the avocado because I didn't know how I could keep cut avocado fresh all week long. I put the cauliflower rice and beans (and threw in a cup of fresh raw spinach) in a microwaveable bowl and heated that up at work. Then I topped it with chopped lettuce chopped cilantro cheese and fresh salsa. Delish and filling! Read More
Rating: 5 stars
I love bowls! So much variety in one meal. This is one of my favorites. Read More
Rating: 5 stars
So good and filling! This low-carb high-protein lunch kept me full for hours. Read More
Rating: 5 stars
This was AWESOME and just as good as Chipotle. I did add fajita style onion and peppers when i fixed the riced cauliflowers. LOVED THIS Read More
Rating: 5 stars
This is one of our favorite meals. We have made it twice already. The flavors are great together and it's easy to make. The ingredients are pretty easy to keep on hand. It will definitely go in the regular rotation. Read More