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
• Jalapeños 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, jalapeños and avocado crema. Garnish with coriander leaves.
8. Serve and enjoy.