Paleo Burrito Bowl with Guacamole

Satisfy your cravings with this flavorful Paleo Burrito Bowl with Guacamole, a vibrant and nutrient-packed alternative to traditional burrito bowls! This grain-free recipe swaps out rice for tender roasted cauliflower “rice” and pairs it with perfectly seasoned chicken, sautéed bell peppers, and crisp mixed greens. The star of the show? A creamy, homemade guacamole bursting with fresh lime, zesty cilantro, and a hint of jalapeño for just the right kick. Ready in under 45 minutes, this dish is perfect for a wholesome weeknight dinner or meal prep. Packed with protein, healthy fats, and bold Tex-Mex flavors, it’s a paleo-friendly meal that’s as healthy as it is delicious.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head cauliflower
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 0.5 teaspoon garlic powder
• 0.5 teaspoon sea salt
• 2 large chicken breasts
• 1 medium lime
• 2 large avocados
• 0.25 cup red onion
• 0.5 cup cilantro
• 1 medium tomato
• 1 small jalapeño
• 1 large red bell pepper
• 1 large green bell pepper
• 4 cups mixed greens

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency.

Step 3

Spread the cauliflower rice on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon chili powder, and 1/4 teaspoon sea salt. Toss well to coat.

Step 4

Bake in the preheated oven for 15 minutes, stirring halfway through cooking, until the cauliflower is tender.

Step 5

While the cauliflower is cooking, heat the remaining tablespoon of olive oil over medium-high heat in a large skillet.

Step 6

Dice the chicken breasts into bite-sized pieces. Season with the remaining chili powder, cumin, garlic powder, and a pinch of salt.

Step 7

Add the chicken to the skillet and cook for 8-10 minutes, or until fully cooked, stirring occasionally.

Step 8

Slice the red and green bell peppers into strips and add them to the skillet. Cook for an additional 5 minutes until tender.

Step 9

In a bowl, scoop out the avocado flesh and mash with a fork. Add lime juice, diced red onion, chopped cilantro, diced tomato, and diced jalapeño. Mix until well combined.

Step 10

To assemble the bowls: place 1 cup of mixed greens at the bottom of each bowl, layer with cauliflower rice, then the chicken and pepper mixture.

Step 11

Top each bowl with a generous scoop of guacamole. Serve immediately and enjoy your Paleo Burrito Bowl with Guacamole!

Nutrition Facts

Serving size	(2082.7g)

Amount per serving	% Daily Value*
Calories	2044.5

Total Fat 118.2g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat 3.2g
Cholesterol 328.7mg	0%
Sodium 3476.2mg	0%
Total Carbohydrate 113.0g	0%
Dietary Fiber 55.1g	0%
Total Sugars 35.4g
Protein 150.0g	0%

Vitamin D 0IU	0%
Calcium 355.9mg	0%
Iron 12.9mg	0%
Potassium 5281.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 28.4%

Carbs: 21.4%