Dairy Free Paleo Burrito Bowl with Cauliflower Rice

Total time50 min

Prep time20 min

Cook time30 min

Dairy Free Paleo Burrito Bowl with Cauliflower Rice

Checking the ingredient list, there's nothing here that actually conflicts with a dairy free kitchen — no cheese, no sour cream, no crema stirred into any component. That makes this one easy to serve as-is. Lime-and-cumin cauliflower rice stands in for the usual grains, riced fine and cooked just until tender so it holds its texture under everything piled on top. Seasoned ground beef, browned until deeply savory with chili powder and smoked paprika, sits alongside charred bell peppers and onion for a little sweetness and smoke. Bright pico de gallo and slices of ripe avocado finish each bowl with the fresh, creamy contrast this dish is built on. It's a satisfying, produce-forward dinner that fits neatly into a dairy free routine without any special planning.

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Ingredients

4 servings

For the beef

1 lb ground beef (80/20)
Kroger Ground Beef 80/20 Simple Truth 80% Lean Natural Ground Beef Harris Teeter Premium 80% Lean Ground Beef SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Kroger 80/20 Ground Beef
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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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