Paleo Burrito Bowls with Cauliflower Rice {Whole30}

These easy, filling, totally satisfying Paleo Burrito Bowls are packed with spicy seasoned ground beef, sautéed peppers and onions, cauliflower rice and a quick guacamole.  Served over fried cauliflower rice with a kick for maximum flavor!   They’re family approved, Whole30 compliant and keto friendly too!

I just might be starting to really dig cauliflower rice – trust me – I never thought I’d say that.

Coming from a long distance running background and filling up on lots of starchy veggies when I started paleo (which I still love!) I never saw much of a need for cauliflower rice, especially since, well, it doesn’t actually taste like rice (oops –  was that a spoiler?!)

Anyway, after making my cauliflower fried rice and actually really enjoying it, I decided that I just had to experiment with it more often.

And who knew?!  It totally has its place, even for a carb lover like me. And, while no, it doesn’t taste like rice, it’s totally possible to get that “rice” texture that blends really well with the other ingredients in certain recipes – like the fried rice, and, viola!  Now with these burrito bowls.

To be honest, yet another reason I wasn’t thrilled with cauliflower rice is because it’s crazy messy to “rice” cauliflower yourself in a food processor (along the lines of ain’t no one got time for that, you know?!).

So, now that I see already-riced cauliflower, um, everywhere, including all the “regular” grocery stores in town, I had to cross that excuse of my list, and I’m pretty darn happy about it!

Actually, the one I bought for this recipe happened to be a mix of cauliflower and broccoli rice (who knew!) which is why you see some green in the photo above.

I couldn’t tell the difference between the broccoli and cauliflower whatsoever, so go for it if you’re feeling adventurous with your veggie rice.

Okay, so we talked about the cauli rice – but now for the even-better stuff – toppings!  I made a spicy (but not too spicy!) ground beef mixture with just a bit of tomato paste and water so it doesn’t dry out, and for extra flavor.

On that topic, I specify in the recipe NOT to drain fat from the beef, since keeping it gives more flavor and keeps it nice and moist!

Then, we have simple sautéed onions and peppers, plus a quick but REALLY delicious guacamole to top everything off.  I was eating this guacamole with a spoon (and so were the kids) after making it.  Simple, fresh, and so tasty!

Finally, a few fresh jalapeño slices plus extra cilantro makes these burrito bowls totally perfect!  They’re great for a quick weeknight dinner since everything is ready in just under 30 minutes.

You can also prep and cook each part ahead of time and then simple heat and assemble the bowls last minute!

I hope you’re craving burritos by now and ready to make these – let’s go!

Paleo Burrito Bowls with Cauliflower Rice {Whole30, Keto}

Paleo Burrito Bowls with Cauliflower Rice

These easy, filling, totally satisfying Paleo Burrito Bowls are packed with spicy seasoned ground beef, sautéed peppers and onions, cauliflower rice and a quick guacamole.  Served over fried cauliflower rice with a kick for maximum flavor!   They're family approved, Whole30 compliant and keto friendly too!

Author: Michele

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Course: Lunch or Dinner

Cuisine: keto, Paleo, Whole30

Servings: 5

Print this Recipe

Did you make this recipe?

Leave a review

5 from 9 votes

Ingredients

For the Rice:

• 12 oz cauli rice I purchased this pre-"riced"
• 1 Tbsp coconut oil or other cooking fat
• 1/2 tsp sea salt
• 1 Tbsp fresh lime juice
• 1 Tbsp jalapeño pepper minced
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Dash chipotle powder

For the Beef:

• 1 lb grass fed ground beef 80-85% lean
• 1 Tbsp coconut oil or other cooking fat
• 1/2 tsp sea salt
• 3/4 tsp onion powder
• 3/4 tsp garlic powder
• 1 tsp cumin
• 3/4 tsp chili powder
• Chipotle powder To taste - I added a generous dash
• 2 Tbsp tomato paste
• 4 Tbsp water

Peppers & Onions:

• 1 large onion sliced thin
• 1 large red bell pepper sliced thin
• 1 Tbsp coconut oil or other cooking fat
• sprinkle of sea salt

Guacamole:

• 1 large ripe avocado or 2 small
• 2-3 Tbsp onion minced
• 1 clove garlic minced
• 1-2 Tbsp jalapeno peppers minced
• 1 1/2 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro plus more for garnish

Instructions

For Cauli Rice:

1. Heat a large skillet over medium heat and add coconut oil or other fat. Add the riced cauliflower and stir to coat. Cover skillet and cook for about 2-3 minutes to steam.
2. Uncover and stir, then add the jalapeño pepper, salt, seasonings and lime juice. Cook and stir another minute or two uncovered until you have desired texture, then remove from heat.

For Beef, Peppers, Onions:

1. Meanwhile in a separate skillet (or the same one after cooking the cauli rice) heat 1 tbsp coconut oil over medium high heat.
2. Crumble the beef into the skillet and break up lumps with a wooden spoon or spatula. Add the salt and all seasonings and cook, stirring occasionally until browned. Do not drain the fat. Lower heat to medium-low and add the tomato paste and water, stir to combine. Continue to cook and stir until thickened, then remove to a separate bowl.
3. Heat the same skillet over medium (keeping juices in skillet) and add 1 tbsp coconut oil. Add peppers and onions and stir to coat with fat. Sprinkle with a bit of sea salt to taste, and continue to cook, stirring occasionally, about 5 minutes or until softened and browning, then remove from heat.
4. To make the guacomole, mash together the avocado with the rest of the ingredients, adjusting seasonings to taste.
5. *To assemble taco bowls, begin with the cauliflower rice, then layer the beef, peppers and onions, and guacamole. Garnish with more cilantro and a squeeze of lime juice if desired. Enjoy!

Recipe Notes

*To make this ahead of time, cook everything and store separately covered in the refrigerator, then reheat on the stove top or in the oven until heated through. Make the guacamole when ready to serve to avoid browning.

Nutrition

Calories: 381kcal

Fat: 28g

Saturated fat: 13g

Cholesterol: 61mg

Sodium: 609mg

Potassium: 843mg

Carbohydrates: 14g

Fiber: 5g

Sugar: 4g

Protein: 20g

Vitamin A: 21.7%

Vitamin C: 97.1%

Calcium: 4.4%

Iron: 17.1%

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Paleo Burrito Bowls:

Want More Paleo and Whole30 Deliciousness?  Try One of These Related Recipes:

Easy Chili Stuffed Sweet Potatoes

Mexican Breakfast Casserole

Chicken and Pork Cauliflower Fried Rice

Chipotle Taco Breakfast Skillet

Paleo Pumpkin Chili

Slow Cooker White Chicken Chili with White Sweet Potatoes

Loaded Taco Sweet Potato Skillet

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!