This Paleo Cauliflower Rice Chicken Burrito bowl with Dairy Free Cilantro Lime Crema is the perfect low carb, high protein, gluten free meal for refueling your body well.
If you guys watched my wedding diet video (check it out here), you’ll remember that I eat most of my carbs in the morning around my work-outs and then have a good hearty amount of protein and lots of veggies at dinner.
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One of my go to meals is this Paleo Cauliflower Rice Chicken Burrito Bowl because it offers all of my favourite veggies, plus lean protein and it’s easy to batch prep – simply get your chicken, sauce and “rice” ready and assemble throughout the week.
But I get it, there are some days (okay, most days) when the thought of chopping up a head of cauliflower into tiny baby pieces seems like a massive to-do. So for days like this, I have no shame in taking a little help from the store. For this, I love Mann’s new “Culinary Cuts” featuring their line of veggies cut into fun shapes. They have some awesome options for low carb pasta swaps like their sweet potato ribbons and roasted squash zigzags, but I am particularly partial to their Cauliflower Cauliettes® for making this Paleo Cauliflower Rice Chicken Burrito Bowl.
How to Make Paleo Cauliflower Rice Chicken Burrito Bowl
Not only are they low carb and packed with fibre, but these Cauliettes are actually even faster to cook than real rice. I just steam them for a few minutes in a pan with some chili pepper, olive oil and salt and ta-da, the base of my burrito bowl is ready!
Next, I make simple salsa braised chicken. If you’re looking for an amazing protein rich, no sugar added main dish that you can batch cook for the whole week, this is always my answer.
Then, I make a quick dairy free cilantro lime cream sauce that is absolutely delicious on anything, but it really adds flavour to the spicy chicken.
Finally, it wouldn’t be a proper burrito bowl without lots of fun toppings so I top my Paleo Cauliflower Rice Chicken Burrito Bowl with avocado, pineapple salsa, bell peppers, snap peas and carrots.
Obviously, the sky is the limit when it comes to making a Cauliflower Rice Burrito Bowl so if chicken isn’t your jam, go with tofu, shrimp or beef! Or if you’re feeling like adding beans, mango, edamame or broccoli, be my guest! I just love the flexibility of having the low carb cauliflower rice swap in there to add lots of nutrition and fibre.
And if you’re really running low in time, I love Mann’s new Nourish Bowls™ with fresh veggies, whole grains and sauce all ready to be warmed up and eaten in under 4 minutes. The Cauli-Rice Curry is awesome if you love the Cauliflower Cauliettes like me, but I also adore the Butternut Kale Risotto.
So now, I want to know, what would you put on top of you Paleo Cauliflower Rice Chicken Burrito Bowl?
Have you tried experimenting with low carb Cauliflower Rice yet?
Leave me a comment below with your ideas and don’t forget to share!
Disclaimer: This recipe was sponsored by Mann’s however, all opinions are genuine.
Paleo Cauliflower Rice Chicken Burrito Bowl with Dairy Free Cilantro Lime Crema
Cilantro Lime Crema:
- 1/3 cup coconut cream the solids from a refrigerated can of coconut milk
- 1/3 cup cilantro leaves
- Juice of ½ lime
- Salt and pepper to taste
- 1 cup fresh pineapple finely diced
- ¼ cup red bell pepper cored, seeded, and finely diced
- ½ jalapeno pepper seeded, deveined and finely minced
- 1 tbsp fresh lime juice
- 1 tsp honey
- Salt and pepper to taste
- ½ avocado sliced
- ½ cup carrots shredded
- ½ red bell pepper thinly sliced
- ½ yellow bell pepper thinly sliced
- 1 cup snap peas trimmed
- Cilantro leaves for garnish
- Crushed cashews for garnish
- Add two teaspoons of oil to a large nonstick skillet over medium high heat. Season the chicken on both sides with salt and chili powder and pan fry until golden brown on both sides, about 5 minutes per side. Pour in the salsa, reduce heat to medium low, cover the pan and cook until the chicken is no longer pink and shreds easily with a fork, about 25 minutes. Shred chicken and set aside
- Add the two teaspoons of oil to a medium pot over medium high heat and add in Mann’s Cauliflower Cauliettes. Stir to coat in the oil, then season with chili powder and salt, to taste. Cover and cook for about 5-7 minutes, until tender. Set aside.
- To make the crema, in a blender or food processor, puree the coconut cream, cilantro, lime, salt and pepper until smooth.
- To make the salsa, mix together the pineapple, red bell pepper, jalapeno, lime juice, honey and a pinch each of salt and pepper, to taste.
- To assemble, divide the cauliflower rice between four bowls. Top with the chicken, pineapple salsa, avocado, carrots, red bell pepper, yellow bell pepper, cilantro, cashews and a drizzle of the lime cilantro crema.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.