Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

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.

Source: EatingWell.com, November 2017

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Recipe Summary

total:
45 mins
active:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

1 bowl
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.

4 lean-fat protein, 3 1/2 fat, 1 1/2 vegetable, 1/2 starch

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