Mediterranean Diet Friendly Paleo Burrito Bowl with Cauliflower Rice

Total time50 min

Prep time20 min

Cook time30 min

Mediterranean Diet Friendly Paleo Burrito Bowl with Cauliflower Rice

This bowl builds its flavor in layers, starting with cauliflower pulsed into rice-sized pieces and sautéed with cumin, lime juice, and fresh cilantro until it's tender and bright. Bell peppers and onion get their own turn in the skillet, cooked until soft and charred at the edges for that smoky, slightly sweet depth. A quick pico de gallo — diced Roma tomatoes, white onion, jalapeño, cilantro, and lime — brings the fresh, acidic contrast the bowl needs, and a fan of ripe avocado finishes everything with creamy richness. Avocado oil carries the cooking throughout, keeping the flavors clean and the produce front and center. It's a vibrant, vegetable-forward bowl with warm spices and citrusy brightness in every component, and it's a smart pick for a Mediterranean-style plate. Serve it with extra lime wedges and cilantro for an even fresher finish.

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Ingredients

4 servings

For the beef

1 lb ground beef (80/20)
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken Mary's Organic 93% Lean Ground Chicken, 16 oz
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Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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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