Mold Detox Friendly Paleo Burrito Bowl with Cauliflower Rice
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Learn more →Ingredients
4 servings
For the beef
- 1 lb ground beef (80/20)
- 1 tbsp avocado oil
- 1 tsp chili powder
Ingredient noteDried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid chili powder, please tap it and change its rating to Red.
- 1 tsp ground cumin
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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
Ingredient noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
- 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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