Paleo Easy Mexican Burrito Bowls

Paleo Easy Mexican Burrito Bowls - seasoned ground beef with refreshing Pico De Gallo and a sweet Avocado Crema on a bed of lettuce and cauliflower rice.


Ingredients:

For the Meat:

  • 1 tbsp coconut or olive oil
  • 500 g ground beef/lamb (or 17oz)
  • 1/2 red onion diced
  • 2 cloves garlic minced
  • 1/4 tsp ground cayenne pepper
  • 1/2 tsp ground paprika
  • 1/2 tsp sea salt I used Pink Himalayan
  • 1/2 tsp dried oregano
  • 1/4 tsp dried cumin
  • 1/4 tsp dried coriander/cilantro
  • 1 tsp liquid smoke

For the Pico De Gallo:

  • 2 large tomatoes diced
  • 1/2 red onion diced
  • Handful of fresh coriander/cilantro chopped
  • 1 red chilli pepper
  • Juice of 1 lime
  • Pinch of salt

For the Avocado Crema:

  • 1 avocado
  • Juice of 1 lime
  • 2 tbsp water
  • 2 tbsp unsweetened almond milk or coconut milk
  • 1/4 cup apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp raw honey
  • Handful of cilantro
  • Pinch of salt

For the cauliflower rice:

  • 1 head of a medium cauliflower riced
  • 1 tbsp coconut or olive oil
  • Salt and Pepper to taste
  • JalapeƱos optional
  • 1 head of romaine lettuce shredded

Instructions:



  1. First, using the grating attachment on your food processor or a grater, rice your cauliflower and set aside.
  2. Next, make your Pico De Gallo. Dice all your ingredients and mix them together in a small bowl. Place in the fridge.
  3. Next, place a pan on medium heat, then add your oil, onion and garlic. Cook for 2 mins.
  4. Add in your beef and seasonings. Brown for about 5-10 minutes, till meat is cooked through. Set aside.
  5. While browning your beef, using a blender or food processor, make your Avocado Crema. Add in all your ingredients and process, until the mixture is thin and creamy.
  6. Lastly, make your cauliflower rice. Add a tablespoon of oil to a pot on medium heat. Add your cauliflower and cook for 3-5 minutes.
  7. Once done, construct your bowl - cauliflower rice, shredded lettuce, meat, pico de gallo, jalapeƱos and avocado crema. Garnish with coriander leaves.
  8. Serve and enjoy.

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