Gluten Free Paleo Burrito Bowl with Cauliflower Rice

Total time50 min

Prep time20 min

Cook time30 min

Gluten Free Paleo Burrito Bowl with Cauliflower Rice

Checking the ingredient list here, there's nothing that trips up a gluten free kitchen at all — this bowl is built on riced cauliflower instead of grains from the start, so you skip that concern entirely. Seasoned, browned ground beef gets its smoky depth from chili powder, cumin, and smoked paprika, then piles on top of lime-and-cilantro cauliflower rice that's pulsed fresh and cooked just until tender. Charred bell peppers and onion add sweetness and bite, while a quick homemade pico de gallo brings bright acidity from tomato, jalapeño, and lime. Sliced avocado finishes each bowl with a creamy, cooling contrast to all that spice. It's a fully loaded, colorful dinner that comes together in stages but eats like a restaurant-style burrito bowl, and it's a genuinely solid pick for a gluten free table.

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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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