Last Updated on September 9, 2026 by Deliciously Organic Editor
We’re big fans of the Chipotle Chicken Burrito Bowl when we are traveling or need a quick bite to eat and now you can make your own at home!
It’s a nourishing and colorful meal to make when friends are over and is super fun for the kids to pick out which toppings they’d like.
This recipe is more of a method and you can change up the flavors to your liking!
PrintChipotle Chicken Burrito Bowl (Grain-Free)
Ingredients
Units
For the "Rice":
- 2 tablespoons ghee or palm shortening
- 1 head "riced" cauliflower*
- 1 head cilantro, chopped
- 1 teaspoon Celtic sea salt
For the Beans:
- 2 cups black beans, soaked overnight in water and drained
- 4 cups chicken stock (aka: bone broth)
- 1/2 cup salsa
- 1 teaspoon Celtic sea salt
For the toppings:
- 4 chicken breasts, grilled and chopped
- 1/2 cup sour cream (optional)
- 1 cup grated raw cheddar cheese (optional)
- 1 lime, cut into slices
- 1/2 cup salsa (here's a great homemade recipe)
- 1 avocado, chopped
Instructions
- For the Rice – Heat the ghee in a large saute pan over medium heat. Swirl the pan to coat. Add the riced cauliflower and cook, stirring occasionally until hot, about 5-7 minutes. Stir in the cilantro and the sea salt. Cook for about 1 minute until the cilantro is just wilting.
- For the beans – Place the beans, chicken stock and salsa in a large stock pot. Bring to a boil. Lower the heat to medium-low and simmer for 4-5 hours until tender. Season with salt. (You can also place all of these ingredients in the slow cooker and cook on low for 8 hours until tender)
- To serve – Place a spoonful or two of the “rice” and beans in the bottom of the bowl and top with chicken and other toppings listed above.
- Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
- *To rice cauliflower: Cut cauliflower into bite-size pieces and place half of the pieces in the bowl of a food processor. Pulse 12-15 times until cauliflower is the size of rice. Repeat. As an alternative you can grate the cauliflower with a cheese grater or chop finely with a large chef’s knife.
Oh my goodness, I can’t wait to try this. We tried your “riced” cauliflower for fried rice (from your cookbook) tonight and it was sooo good. I was nervous because I’ve tried to sub cauliflower for things before and it did not work very well. But this…so amazing. Can’t wait to try this recipe! 🙂 Thank you!
What a delightful recipe. So glad I came across this. A refreshing and holistic range of ingredients with so many health benefits! It is so wonderful to see people using wholefoods to create favourite recipes. This bowl just proved healthy eating can be yummy too! I truly believe a well mind begins with a well body. This divine recipe proves that to be so! Thanks for sharing!
Gabriella
This dish really turned out great! I did add a little extra liquid to the beans so they wouldn’t cook dry but otherwise followed the recipe as written. The cauliflower is a great rice replacement and I doubt that most people would even realize that they are not eating real rice.
FYI: I live in Colorado at about 6500 ft elevation. I was unable to get beans to cook tender at our altitude without the use of a pressure cooker (which I don’t own). I read on line that by adding 1/2 to 1 teaspoon of baking soda to the cooking water, depending on the amount of water you are using, the beans will cook tender in about 1 1/2 hours. I tried it and it works great! I don’t even presoak the beans overnight. I’m sure this little trick would work great at sea level also.
We love these bowls!! It has made it to the dinner menu every week since you posted it. In fact having it tonight. Also really like the new website! God bless!!