Paleo Burrito Bowl with Cauliflower Rice
Burrito bowls are one of those meals that feel indulgent but are actually built on solid, whole-food ingredients — and this version delivers every bit of that satisfying, layered experience without the rice or beans that would push it off the table. Cauliflower riced in a food processor and toasted in a hot skillet with cumin and lime juice does a genuinely impressive job standing in for the grain base, soaking up all the bold flavors piled on top. The beef is seasoned with a smoky, well-rounded spice blend — chili powder, cumin, smoked paprika, garlic powder — so every bite has real depth, not just heat. Charred bell peppers and onion add sweetness and a little smokiness, while the fresh pico de gallo brings brightness and crunch that ties the whole bowl together. Creamy sliced avocado on top makes it feel rich and restaurant-worthy without any dairy in sight. Everything here is straightforward pantry-and-produce cooking, so even on a weeknight you can have four fully loaded bowls on the table without much fuss. It's the kind of meal that makes eating this way feel genuinely easy to stick with.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the beef
- 1 lb ground beef (80/20)
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!