Craving a loaded, flavorful burrito bowl but sticking to your Paleo lifestyle? This recipe is your new best friend! It’s packed with savory taco meat, fresh veggies, and a delicious cauliflower rice base that comes together in less than 20 minutes. Say goodbye to boring lunches and hello to a quick, satisfying, and completely guilt-free meal that will keep you energized all day long.
Ingredients
• 1 large onion, chopped (approx. 1.5 cups / 220g)
• 4 roma tomatoes, chopped (approx. 1.5 cups / 250g)
• 1 cup / 150g sliced black olives, drained
• 2 cups / 450g leftover taco-spiced ground beef
• 1 large ripe avocado, sliced or diced
• 2 tbsp / 30ml coconut oil or avocado oil
• 3 cups / 300g riced cauliflower, fresh or frozen
• 5 cups / 280g shredded romaine lettuce
• 1 cup / 240ml Paleo-friendly salsa
• 1/4 cup / 15g fresh cilantro, chopped
Instructions
1. Heat the coconut oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until it begins to soften.
2. Add the riced cauliflower and sliced black olives to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the cauliflower is tender-crisp.
3. Stir in the leftover taco meat and chopped tomatoes. Continue cooking for 3-4 minutes, until the mixture is heated through.
4. Assemble your bowls by creating a bed of shredded lettuce. Spoon the warm beef and cauliflower mixture over the top.
5. Garnish generously with salsa, fresh avocado, and a sprinkle of chopped cilantro. Serve immediately and enjoy!
Nutritional Information
• (per serving)
• Calories: 485 kcal
• Protein: 28g
• Fat: 35g
• Carbohydrates: 18g
• Fiber: 8g
• Net Carbs: 10g
Pro Tips
• Squeeze a fresh lime wedge over your finished bowl to brighten up all the flavors.
• Don’t have leftover taco meat? Quickly brown 1 lb of ground beef with 1-2 tablespoons of your favorite Paleo-friendly taco seasoning.
• For easy meal prep, cook the beef and cauliflower mixture ahead of time. Store it in an airtight container in the fridge for up to 4 days.
• Add some heat by topping your bowl with sliced jalapeños or a few dashes of compliant hot sauce.
FAQ
Q: Is this burrito bowl recipe keto-friendly
A: Yes, with only 10g of net carbs per serving, this Paleo burrito bowl is also a fantastic option for anyone following a ketogenic diet.
Q: Can I make this Paleo burrito bowl for meal prep
A: Absolutely. Cook the beef and cauliflower mixture ahead of time and store it in the fridge for up to 4 days. Assemble with fresh lettuce, avocado, and salsa right before eating to keep everything crisp.
Q: What can I use instead of cauliflower rice
A: While cauliflower rice keeps this bowl low-carb and Paleo, you could substitute it with broccoli rice or even zucchini noodles for a different texture.
Q: How do I make taco meat if I don’t have leftovers
A: It’s simple. Just brown 1 lb of ground beef in a skillet, drain the fat, and stir in 1-2 tablespoons of a Paleo-compliant taco seasoning until it’s well combined.
