Chipotle 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.