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Paleo-Friendly Burrito Bowl Recipe

Paleo-Friendly Burrito Bowl Recipe

Written by
April 12, 2017
Updated January 28, 2019
Category: Recipes

You don’t have to look to your local burrito chain to get a tasty plate of Mexican cuisine. I stood in 30-minute lines at Chipotle in college to only feel like a sodium-enriched blob afterwards. Now, I focus on #adulting and created this recipe that feeds the same Mexican craving while helping me look good in a bathing suit. Win-win. Find the recipe below, and tell me what you think! The guac is not extra!

Paleo-Friendly Burrito Bowl Recipe

Serves: 4
Cook time: 45 minutes
Difficulty: Medium

Burrito Bowl Recipe Ingredients

Paleo-Friendly Burrito Bowl Recipe

● 4 chicken breasts, ideally USDA organic & pasture-raised
● 2 large sweet potatoes, peeled & diced
● 5 tablespoons avocado oil
● 2 bell peppers, sliced
● 1 red onion, sliced
● 1 head cauliflower
● 1 cup frozen fire roasted corn
● Juice of one fresh lime
● 1 jalapeno, seeds removed & diced
● ½ cup chopped cilantro
● 2 avocados, sliced for topping
● No sugar added salsa, topping
● Dash of mustard seed powder
Siete Foods grain-free tortilla chips

Burrito Bowl Recipe Spices

● ½ tsp. garlic powder
● ½ tbsp. chili powder
● 1 tsp. smoked paprika
● ½ tsp. cumin
● 1 tsp. Himalayan salt
● ½ tsp. cayenne

Burrito Bowl Recipe Directions

1. Preheat oven to 450-degrees Fahrenheit.

2. Dice sweet potatoes into same size cubes. Slice onions and peppers. In a large bowl, add the diced sweet potatoes, sliced peppers, sliced onion, 3 tbsp. of avocado oil, and all of the spices. Toss to evenly coat. Coat chicken breasts with 1 tbsp. avocado oil, salt, and pepper.

3. Line a baking sheet with parchment paper, and spread the mixture flat so nothing is overlapping. Make holes to lay chicken breasts. Bake for about 35-40 minutes tossing one time at the halfway point.

4. While that’s baking, cut the cauliflower into florets. Add to food processor to chop into rice-size pieces. Depending on the size of your food processor, you may need to do this in two batches to ensure the cauliflower is chopped evenly. Pulse in short, 2-second increments rather than continuous pulsing.

5. In a large skillet on medium heat, add 1 tbsp. avocado oil, cauliflower pieces, frozen corn, and diced jalapeno. Season with salt, pepper, and garlic to taste. Cook with only 5 to 7 minutes. You don’t want to overcook it; it will turn mushy quickly.

6. Remove from heat, and add the lime juice, cilantro, and a dash of mustard seed powder (to reap the sulforaphane benefits). Stir and set aside.

7. Remove the sheet pan from the oven. Add the cauliflower rice to servings bowls, slice and top with the chicken, sweet potato, peppers and onions. Serve with a sliced avocado and salsa, if desired. Garnish with cilantro and lime wedges.

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With a B.S. in journalism and a minor in business administration from the University of Florida, Liv Langdon contributes research-supported articles and educational recipe ebooks to the Onnit website. A former personal chef, she translates her skills in the kitchen to recipe development, food styling, and built the organic, locally sourced menu for the Onnit Cafe & Smoothie Bar and Food Truck. Her knowledge and experience in holistic nutrition has allowed her to cook and support some of our professional and collegiate athletes. She has previously worked as an online diet & lifestyle coach, nutrition consultant, personal chef, freelance journalist, and corporate sales director for a fresh meal delivery service. She has been a guest on the Total Human Optimization podcast and the Touching Base podcast. You can find her work in Men’s Fitness Magazine, Born Fitness, and is publishing her first cookbook this summer. Follow her on Instagram @livlangdon.
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