Burrito Bowls with Cilantro Cauliflower Rice

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I am part of the Chipotle generation.  There is no question that the sustainable health conscious meals at Chipotle that have helped redefine the fast food movement are amaze-balls!  However, with my go to chicken burrito bowls containing 800+ calories, I may feel super healthy eating at Chipotle, but ultimately end up with not quite the skinniest of options.  In typical little chef fashion, I reinvented my favorite fast food dish with lower carbs, leaner meats and luckily for me, tons of leftovers!

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Ingredients

  • 1 head of cauliflower (riced)
  • 1 lb of ground turkey
  • 1 tbsp. cumin
  • 1 cup of canned black beans, rinsed and drained
  • 1 cup of corn (fresh, frozen, or canned)
  • 2 heads of romaine lettuce, shredded
  • 1 avocado
  • 1 cup of shredded cheddar cheese
  • 2 cups of your favorite salsa
  • 1 medium red onion, diced
  • 1/2 cup of cilantro, chopped
  • 1 lime
  • Servings: 4
  • Difficulty: easy

Directions

  • To rice the cauliflower, use the grater attachment on your food processor, or a grater attachment and grate the cauliflower.  This will create small, rice like flakes.
  • In a large pan, heat 1/2 tbsp. olive oil over medium heat and gently sauté the cauliflower until tender.  Toss with half of the cilantro.  Squeeze in the lime juice.
  • Set aside the "rice"
  • Brown the turkey and season with the cumin until cooked through
  • Once cooked, heat the corn, beans, and salsa
  • Place the romaine on the bottom of a plate or large bowl, top with 1/4 of the rice, 1/4 of the ground turkey and your desired toppings and enjoy!

Nutrition:

  • Calories:  454
  • Carbohydrates:  34 grams
  • Fat:  26 grams
  • Protein:  26 grams

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