Cauliflower and Chicken Burrito Bowl

Here’s a low carb option for you! Add a sweet potato for yumminess and carbs if you need them! Quick, easy and delicious. We borrowed this recipe from Eat Well 101.


  • 1 lb (450g) ground chicken (or turkey)
  • 3 tablespoons olive oil
  • 1/2 yellow onion, minced
  • 1 medium head of cauliflower (or one packet of riced cauliflower)
  • 1 small can of diced tomatoes, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder, optional
  • 1 teaspoon cumin
  • 1/4 cup (60ml) low-sodium vegetable or chicken broth
  • 1 cup shredded Monterey Jack or Mozzarella (or your favorite cheese)
  • Salt and fresh cracked black pepper


1. Rinse and break the cauliflower head into small florets and roughly chop in a food processor.

2. In a large skillet, sauté minced onion in 2 tablespoons of olive oil, until softened.

3. Add ground chicken (or turkey) to the skillet and season with salt and pepper. Cook over medium-high heat until chicken has started to brown and rendered most of its water. Remove from the skillet and set aside.

4. In the same skillet, add the remaining tablespoon olive oil and sauté cauliflower rice for about 2 minutes. Stir in onion powder, garlic powder, paprika, chili, and cumin. Mix well and continue to cook for a couple of minutes; then add diced tomatoes and vegetable broth. Bring to a simmer, and allow the juices to reduce a little. Adjust seasoning if necessary.

5. Add ground chicken (or turkey) and onion back to the skillet and give a quick stir (you can also keep chicken on top of cauliflower for serving if you like). Sprinkle with shredded cheese, cover the skillet and let sit for 2-3 minutes off heat to melt the cheese. Divide into bowls, enjoy!

Note: You can garnish the Cauliflower and Chicken Burrito Bowls with your favorite toppings: diced fresh tomatoes, red onion, avocado, Jalapeño, bell pepper…

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