Healthy Burrito Bowls with Cilantro Lime Cauliflower Rice

  • Prep + Cook Time
    50 Minutes
  • Servings
Where to Buy


  • Cilantro Lime Cauliflower Rice (recipe below)
  • Chipotle Chicken (recipe below)
  • 1 can black beans, drained and rinsed
  • Corn Poblano Salsa (recipe below)
  • Pico de Gallo
  • Guacamole
  • Crumbed Queso Fresco or Cotija Cheese
  • Chopped Cilantro, for garnish

for the Cilantro Lime Cauliflower Rice

  • 1/2 red onion, chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 head cauliflower, riced (or 2 bags frozen cauliflower rice)
  • Kosher salt
  • 1/2 cup chopped cilantro
  • 2 lime, zested and juiced

for the Chipotle Chicken

  • 1 1/2 pounds Georges Farmers Market Chicken Tenderloins
  • 2 tablespoons olive, canola, or vegetable oil
  • 2 teaspoons adobo sauce (from a can of chipotles in adobo sauce)**
  • 1 tablespoon ancho chili powder
  • 1 teaspoon Kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon cumin
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder

for the Corn Poblano Salsa

  • 2 cups frozen corn, thawed
  • ⅓ cup finely chopped red onion
  • 1 poblano pepper, seeds removed, finely chopped
  • ¼ cup fresh cilantro finely chopped
  • 1 lime, juiced
  • Kosher salt


    1. For the Cilantro Lime Cauliflower Rice: Heat olive oil in a skillet over medium heat.  Cook onion, stirring occasionally, until softened, about 4-5 minutes.  Add garlic and cook, stirring frequently, for 1 minute.  Add riced cauliflower, season generously with Kosher salt, and cook, stirring occasionally to avoid sticking, 5-7 minutes or until cauliflower is softened to a “rice” consistency.  Remove from heat and stir in cilantro, lime zest, and lime juice.
    2. For the Chipotle Chicken: Add all ingredients except for the chicken in a medium mixing bowl or ziploc bag and combine.  Add chicken and coat in marinade.  Cover and refrigerate for at least 2 hours, up to overnight.  Heat large skillet over medium-high heat.  Add 1 tablespoon of oil and then cook chicken for 3-4 minutes per side, until just cooked through.  Remove from heat and chop into bite-sized pieces.
    3. For the Corn Pablano Salsa: Combine all ingredients into a medium mixing bowl.  Allow flavors to meld for at least 30 minutes before serving.  Can be made a day ahead of time and refrigerated.
    4. Layer bowls with cilantro lime cauliflower rice, chipotle chicken, beans, corn poblano salsa, pico de gallo, guacamole, and cheese.

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