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.
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Paleo Cauliflower Rice Chicken Burrito Bowl with Dairy Free Cilantro Lime Crema

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.
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 449kcal
Author Abbey Sharp

Ingredients

Chicken:

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

Toppings:

  • 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

Instructions

  • 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.

Nutrition

Calories: 449kcal