Looking for a flavorful midday meal that won’t weigh you down? This savory burrito bowl swaps traditional rice for cauliflower, packing in fiber without the carb overload. Loaded with fresh veggies, tender chicken, and lively seasonings, this dish makes an energizing and satisfying lunch.
Ingredients
- 2 cups cauliflower “rice” (store-bought or homemade)
- 1 tablespoon olive oil
- ½ pound boneless, skinless chicken breasts, cut into bite-size chunks
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 red bell pepper, thinly sliced
- ½ cup chopped red onion
- 1 cup chopped spinach or baby kale
- Juice of ½ lime
- Optional toppings: sliced avocado, shredded cheese, fresh salsa, or a dollop of Greek yogurt
Instructions
Start by warming the olive oil in a large skillet over medium-high heat. Add the chicken pieces, then season with chili powder, cumin, garlic powder, plus a pinch of salt and pepper. Stir often, cooking until the chicken is browned on all sides and cooked through, about 5–6 minutes.
Transfer the cooked chicken to a plate, then add the cauliflower “rice,” bell pepper, and red onion to the skillet. Sauté for about 4–5 minutes, or until the cauliflower is just tender and the peppers have softened. Stir in the spinach or baby kale, letting it wilt for a minute. Return the chicken to the pan, squeeze in the lime juice, and gently combine everything.
Assemble your burrito bowl by spooning the cauliflower mixture into a serving dish. Top generously with your favorite add-ons, like fresh salsa or creamy avocado slices. Season to taste and enjoy warm.
This zesty cauliflower bowl is perfect for anyone looking to boost fiber while minding carbs. It packs protein, vitamins, and plenty of flavor for a wholesome lunch. If you’re dairy-free, skip the cheese and use extra fresh salsa. To make it vegetarian, swap in seasoned tofu crumbles or black beans instead of chicken—for added fiber, too! This bowl adapts easily to different diets and tastes, making it a versatile and delicious lunchtime favorite.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
