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    You are here: Home » Dietary Restrictions » Gluten Free » Paleo Burrito Bowl with Cauliflower Rice

    Paleo Burrito Bowl with Cauliflower Rice

    January 26, 2018 By Danielle Esposti 30 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    You need this epic paleo burrito bowl for your Whole30! This is an easy, low carb mexican paleo recipe made with pulled pork, cilantro lime cauliflower rice, avocado, and all of your favorite chipotle style toppings! This is clean eating comfort food at its most delicious.

    If you’re like me, burrito bowls are your take-out jam. If you’re also like me and rocking a Whole30, a classic version is totally off limits. Enter this epic Paleo Burrito Bowl with Cilantro Lime Cauliflower Rice! It’s the perfect balance of textures with crisp romaine and bell peppers, tangy cauliflower rice, spicy pulled pork, sweet fried plantains, and creamy avocado.

    Jump to:
    • Cilantro Lime Cauliflower Rice
    • Paleo Burrito Bowl Recipe Notes
    • Recipe

    It’s about darn time I put a burrito bowl onto this site. Can I get a yes? YES.

    Burrito bowls get a bad rap and honestly, it’s probably for good reason. Not because they’re not tasty, but because you can easily go from “healthy choices” to “deviant lifestyle” with the flick of a wrist. Rice! Sour cream! Cheese!

    I mean, it’s not even a little bit paleo, but I’d be lying my face off if I said it wasn’t freaking delicious.

    But we’re about healthy choices most of the time ’round these parts, so I put together this recipe for a Whole30 and paleo burrito bowl that will satisfy your craving like whoah without compromising an ounce of flavor. You too, my friend, can get in on this action.

    It all starts with a bed of tangy cilantro lime cauliflower rice and romaine lettuce. Then we add some blistered peppers and onions, fried plantains, and crispy pulled pork. Top it off with creamy chunks of avocado and a paleo compliant salsa and you’ve got yourself a healthy, delicious burrito bowl that’s 100% guilt free. 

    Pin it now! Click here to add this Paleo Burrito Bowl to your Paleo or Whole30 Recipe Board on Pinterest!

    Cilantro Lime Cauliflower Rice

    A burrito bowl isn’t a burrito bowl without rice – that’s called a taco salad. So, rice, or cilantro lime cauliflower rice in the case of this epic paleo burrito bowl, is a must.

    I’ve got three simple tips for perfect cauliflower rice, every single time:

    Nail the right texture. You want small, uniform pieces. I make my cauliflower rice using a food processor. Super easy. The key to uniform rice is not overcrowding the bowl of the food processor. Do it in two batches, use the pulse setting, and scrape down the side as needed.

    Don’t overcook it. Overcooked cauliflower rice is soft and soggy. That’s a hot bucket o’ nope. You’re aiming for a quick saute here, not a steam session. Use a large skillet (10″-12″), a generous dollop of oil, and stir frequently for tender cauliflower rice that retains a bite and snap.

    Don’t under-season it. Under-seasoned cauliflower rice is bland and lifeless. Also a nope. Salt, pepper, lime juice, and zest will get the job done beautifully.

    Paleo Burrito Bowl Recipe Notes

    Let’s put this beauty together.

    A balance of crunchy, tangy, sweet, creamy, and spicy is our final destination. Here’s our roadmap:

    • Crunchy, crisp romaine lettuce and quick blistered bell peppers.
    • Tangy cilantro lime cauliflower rice.
    • Sweet pan fried plantains. Need I say more?
    • Creamy diced avocado. Woot!
    • Spicy pulled pork carnitas, and a dollop of salsa.

    I use two pans to get these paleo burrito bowls composed and into my belly as quickly as possible. First I start the carnitas.

    Love pulled pork, but don't know what to do with the leftovers? This is an easy solution! I batch cook then freeze this basic braised pulled pork into one-pound portions. It's is an easy way have an endless variety of fast weeknight dinners.

    The base for these carnitas is my dutch oven braised pulled pork. I make a large batch of pulled pork with a versatile spice blend every 6 or 8 weeks. I freeze the cooked pork into 1-pound portions, and use it to make a variety of easy and fast weeknight dinners, like this paleo burrito bowl.

    To make quick, crispy carnitas, you’ll need some cooking fat with a high smoke point (I like avocado oil or reserved bacon fat), an orange, a lime, and some spices. Get your cast iron skillet super hot, add the fat, and then add the cooked pulled pork in an even layer. Juice the citrus, whisk in the spices, and then pour the juice over the pulled pork. Allow it to sizzle and saute undisturbed until all of the liquid is absorbed and the pork is crispy on the underside. You’re done. Wasn’t that easy?

    While those are cooking, I sear the plantains in separate skillet (they only take about 5 minutes) and then transfer those to my burrito bowls. Then, using the same skillet and leftover fat, I saute onions and peppers. By the time those are done, the pork is also finished. Add the onions and pepper to the burrito bowls, and top it all off with the crispy carnitas, avocado, and your salsa of your choice.

    Two servings of whole30 and paleo burrito bowls on a marble table with a grey linen napkin.

    Did you make this Paleo Burrito Bowl? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    You need this epic paleo burrito bowl for your Whole30! This is an easy, low carb mexican paleo recipe made with pulled pork, cilantro lime cauliflower rice, avocado, and all of your favorite chipotle style toppings! This is clean eating comfort food at its most delicious.

    Paleo Burrito Bowl

    5 from 5 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    This paleo burrito bowl with cilantro lime cauliflower rice is the perfect balance of crunchy, tangy, sweet, creamy, and spicy – without the fuss of navigating the take-out menu for Whole30 compliant substitutions.  
    Prep Time: 25 mins
    Cook Time: 25 mins
    Total Time: 45 mins
    Servings : 4
    Calories: 613

    Recommended Equipment

    • Food Processor
    • 2 Cast Iron Skillets

    Ingredients

    Cilantro Lime Rice

    • 1 head cauliflower, riced
    • 2 tsp sea or kosher salt
    • 1 tbsp avocado oil
    • 1 lime, zested and juiced
    • 2 tbsp minced cilantro

    Paleo Burrito Bowls

    • 1 head romaine lettuce, thinly sliced
    • 3 tbp avocado oil, divided
    • 1 orange, juiced (or ⅓ c. fresh orange juice)
    • 1 lime, juiced
    • 1 tsp cumin
    • pinch red pepper flakes, or more to taste
    • 2 c cooked, shredded pulled pork
    • 2 plantains, sliced to ½″
    • 1 yellow onion, thinly slicedd
    • 1 red bell pepper, thinly sliced
    • 1 green bell pepper, thinly sliced
    • 8 tbsp salsa, divided
    • 2 avocado, pitted and diced

    Instructions

    • Prep your burrito bowl ingredients. Shave the lettuce and set aside, or divide immediately into 4 bowls. Slice the plantains, onions, and peppers and set each aside. Juice the orange and the lime into a small bowl, whisk the cumin and red pepper into the citrus juice, then set aside. Dice the avocado, and set aside. 
    • Rice the cauliflower. Cut the cauliflower into florets. Add half the cauliflower florets to the bowl of your food processor. Pulse the florets until they are uniformly riced. Scrape out the riced cauliflower into a bowl and set aside. Repeat with the remaining cauliflower florets. 

    Cilantro Lime Cauliflower Rice

    • Heat a cast iron skillet over medium high heat. Add the avocado oil, and heat until it shimmers. Add the cauliflower rice and salt. Saute, stirring frequently, until translucent, but not overly soft, 5-6 minutes. Add the lime juice and saute 1 minute longer, stirring continuously. Remove from heat and stir in the lime zest and minced cilantro. 

    Paleo Burrito Bowls

    • Divide the cauliflower rice evenly between four bowls, then add the shaved romaine lettuce to each burrito bowl.
    • Wipe out the skillet, return it to medium high heat, and add one tablespoon of avocado oil. Add the pulled pork to the pan, the pour the citrus juice mixed with the spices over the pork. Allow the pork to sear undisturbed until it’s crispy, and all of the liquid has been absorbed, 10-12 minutes. Remove from heat and divide the pork between the burrito bowls. 
    • While the pork is cooking, heat a second skillet over medium heat. Add the remaining 2 tbsp avocado oil, or enough to coat the bottom of the skillet in an even later. Heat until the oil shimmers. Working in batches, add the plantain slices in a single layer and fry until golden brown, 2-3 minutes. Flip, and fry on the other side until golden brown, an additional 2-3 minutes. Remove the plantain slices and set them onto a paper towel lined plate, then sprinkle with salt.
    • Increase the heat to medium high. Add the onion and a pinch of salt, then toss to coat in the remaining fat. Saute, stirring occasionally, until the onion is soft and the edges start to brown, 7 minutes. Add the bell pepper to the pan and saute, stirring occasionally, until the peppers are slightly charred, but still retain a soft crunch, 5 minutes. 
    • Place ¼ of the onions and peppers into each burrito bowl on top of the lettuce and cauliflower rice. 
    • Finish each burrito bowl with ¼ of the plantains, half a diced avocado, and two tablespoons salsa. Serve immediately. 

    Notes

    • The base for these quick crispy carnitas in my dutch oven pulled pork. 
    • Please note that prep time does not include the time to cook the pulled pork from scratch. 

    Nutrition Information

    Calories: 613kcal (31%), Carbohydrates: 55g (18%), Protein: 32g (64%), Fat: 28g (43%), Saturated Fat: 4g (20%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1195mg (50%), Potassium: 1152mg (33%), Fiber: 15g (60%), Sugar: 24g (27%), Vitamin A: 3000% (3000%), Vitamin C: 337.4% (337%), Calcium: 100% (100%), Iron: 2.9% (3%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!

    Disclaimer: This post contains affiliate links, which means we receive a small commission if you make a purchase using these links. Rest assured, we only endorse products we own and truly love! 

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    30 Comments
    Filed Under: Gluten Free, Grain Free, Kid Friendly, Main Dishes, Paleo, Spring Recipes, Summer Recipes, Whole30 Recipes

    Reader Interactions

    Comments

    1. Shashi at SavorySpin

      January 26, 2018 at 10:39 am

      I’ve always shied away from adopting a Whole 30 approach – but these bowls might sway me with that flavored aromatic cauli rice and delicious pork and perfectly seared plantains! Fantastic!

      Reply
      • Danielle

        January 26, 2018 at 10:42 am

        5 stars
        I’m a firm believer in comfort food, *especially* on a Whole30 😛

        Reply
    2. sue | theviewfromgreatisland

      January 26, 2018 at 10:40 am

      Wow what a fabulous dish, I love the shot of that pulled pork!

      Reply
      • Danielle

        January 26, 2018 at 10:42 am

        5 stars
        Thank you Sue!

        Reply
    3. Jessica Fasano Formicola

      January 26, 2018 at 10:43 am

      5 stars
      Love cilantro lime! I think this would be perfect for my Mexican food craving!

      Reply
      • Danielle

        January 26, 2018 at 1:36 pm

        Thanks Jessica! It will definitely satisfy that craving.

        Reply
    4. Teri Stephens

      January 26, 2018 at 10:57 am

      5 stars
      Wow!! I am in love with this, and the cilantro “rice” is amazing. And all the flavors you’ve got goign on in this.

      Reply
      • Danielle

        January 26, 2018 at 1:36 pm

        Thanks Teri! I was a little apprehensive about all of the flavors, but after the first recipe test it worked so well that I couldn’t bear to leave any of them out!

        Reply
    5. April

      January 26, 2018 at 11:01 am

      5 stars
      So yummy sounding! I love practical healthy food! I have everything to make this. I’m “supposed” to be eating healthier so I am pinning this for later.

      Reply
      • Danielle

        January 26, 2018 at 1:37 pm

        Do it! “Healthy” eating is so much better when it’s comfort food 🙂

        Reply
    6. Thomas Fidelly

      February 12, 2018 at 7:14 pm

      While this looks delicious and nutritious it also uses a lot of cooking utensils and prep time. It’s a no for me. Too much time and energy for a work night.

      Reply
      • Danielle

        February 13, 2018 at 12:16 pm

        Hi Thomas – thank you for the feedback! It’s certainly a little more in-depth for a “go-to” weeknight meal. If you’re looking for a few ways to make it less intense on the prep end, you can look for pre-riced cauliflower and pre-sliced peppers and onions. Trader Joe’s has a great bagged cauliflower rice, and I’ve found it at my regular grocery store too, along with the pre-sliced onions and peppers.

        Reply
    7. Blake

      May 02, 2019 at 11:52 am

      Planning on making this for my next meal prep, I’m worried that If I saute the Cauli rice then re heat it in the microwave it’ll be overcooked. I’ve never had it before.

      Reply
    8. emy

      January 15, 2022 at 4:30 pm

      Hi, I would like to add a sauce to drizzle on top. Any suggestions?

      Reply

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