Anti Inflammatory Paleo Burrito Bowl with Cauliflower Rice

Total time50 min

Prep time20 min

Cook time30 min

Anti Inflammatory Paleo Burrito Bowl with Cauliflower Rice

Cauliflower gets riced fine, then sautéed with cumin and a bright hit of lime and cilantro until it's tender and fluffy — a satisfying, grain-free base that soaks up every bit of flavor in the bowl. Ground beef is browned with chili powder, smoked paprika, garlic, and onion powder until deeply savory, then piled alongside bell peppers and onion cooked until soft and lightly charred at the edges. Fresh pico de gallo adds a cool, juicy contrast, and thick slices of avocado bring richness without any dairy involved. Every component here is whole-food based, built from real vegetables, herbs, and simply seasoned protein rather than processed shortcuts. It's a colorful, well-balanced bowl that comes together in stages but rewards the effort with big, layered flavor. This one's an easy addition to an anti-inflammatory meal rotation, whether you're meal-prepping for the week or serving it fresh at the table.

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Ingredients

4 servings

For the beef

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
1 tbsp avocado oil
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper

For the peppers and onion

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
1 tbsp avocado oil
½ tsp salt

For the cauliflower rice

1 medium head cauliflower, cut into florets (about 4 cups riced)
1 tbsp avocado oil
½ tsp ground cumin
½ tsp salt
2 tbsp fresh lime juice (about 1 lime)
2 tbsp fresh cilantro, chopped

For the pico de gallo

3 medium roma tomatoes, diced
¼ medium white onion, finely diced
1 jalapeño, seeded and finely diced
2 tbsp fresh cilantro, chopped
1 tbsp fresh lime juice
¼ tsp salt

For serving

2 ripe avocados, halved, pitted, and sliced
lime wedges, for serving (optional)
fresh cilantro sprigs, for serving (optional)

Instructions

1
Make the pico de gallo: combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and salt in a mixing bowl. Stir to combine and set aside at room temperature while you prepare the rest of the bowl.
2
Rice the cauliflower: working in batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 pulses. Do not over-process — the pieces should be roughly the size of grains of rice, not a paste.

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