Paleo Burrito Bowl with Guacamole
Indulge in a wholesome, flavor-packed Paleo Burrito Bowl with Guacamole—a nutritious twist on a Mexican-inspired favorite that’s both grain-free and dairy-free! This vibrant recipe features tender cauliflower rice roasted to perfection, spiced chicken and sautéed bell peppers, and a creamy homemade guacamole bursting with fresh lime, cilantro, and jalapeño zest. With just 20 minutes of prep and 25 minutes of cook time, this quick and easy meal offers the perfect balance of protein, healthy fats, and colorful veggies. Served atop a bed of crisp mixed greens, it’s a satisfying, paleo-friendly dish that’s great for lunch, dinner, or meal prep. Enjoy all the bold flavors of a burrito bowl without sacrificing your healthy lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head cauliflower
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 2 large chicken breasts
- 1 medium lime
- 2 large avocados
- 0.25 cup red onion
- 0.5 cup cilantro
- 1 medium tomato
- 1 small jalapeño
- 1 large red bell pepper
- 1 large green bell pepper
- 4 cups mixed greens
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency.
Spread the cauliflower rice on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon chili powder, and 1/4 teaspoon sea salt. Toss well to coat.
Bake in the preheated oven for 15 minutes, stirring halfway through cooking, until the cauliflower is tender.
While the cauliflower is cooking, heat the remaining tablespoon of olive oil over medium-high heat in a large skillet.
Dice the chicken breasts into bite-sized pieces. Season with the remaining chili powder, cumin, garlic powder, and a pinch of salt.
Add the chicken to the skillet and cook for 8-10 minutes, or until fully cooked, stirring occasionally.
Slice the red and green bell peppers into strips and add them to the skillet. Cook for an additional 5 minutes until tender.
In a bowl, scoop out the avocado flesh and mash with a fork. Add lime juice, diced red onion, chopped cilantro, diced tomato, and diced jalapeño. Mix until well combined.
To assemble the bowls: place 1 cup of mixed greens at the bottom of each bowl, layer with cauliflower rice, then the chicken and pepper mixture.
Top each bowl with a generous scoop of guacamole. Serve immediately and enjoy your Paleo Burrito Bowl with Guacamole!
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 3476 mg | 151% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 35.4 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5282 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
