Whole 30 Paleo Burrito Bowl with Cauliflower Rice

Total time50 min

Prep time20 min

Cook time30 min

Whole 30 Paleo Burrito Bowl with Cauliflower Rice

Seasoned ground beef, charred bell peppers and onion, zesty lime-cumin cauliflower rice, fresh pico de gallo, and buttery avocado slices come together in one loaded bowl that's got every burrito flavor without any of the grain-bowl filler. The beef gets a smoky hit of chili powder, smoked paprika, and cumin, while the cauliflower rice takes on brightness from fresh lime and cilantro instead of the usual heavy starch. Charring the peppers and onion right in the same skillet keeps things simple and adds real depth without a long ingredient list. Fresh pico de gallo, made right before you assemble everything, brings a cool, acidic contrast that ties the whole bowl together. It's a satisfying, protein-forward dinner that fits neatly into a Whole30 kitchen — no bread, no cheese, no beans, just bold, well-seasoned components you build yourself. Squeeze extra lime over the top and dig in.

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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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