Paleo Vegetable Burrito Bowls Recipe

All you want is a burrito, and you want it now. Wait, stop for a moment and imagine that maybe it is really a veggie burrito bowl that your cravings are after.

Your tongue is fixated on the roasted peppers and zucchini, and your mind is expecting the wrapper... only that element is unnecessary, not to mention impractical when you remove most grains from your life. In search of new solutions, and cooking in a more unique way, cauliflower rice was born.

And yes, you can make a tortilla from cauliflower, just in case you were wondering. Today, however, we are just going to enjoy our burrito in a bowl.

A vegetable burrito bowl is a wonderful meal for those times when you are catering to your beloved vegetarian and vegan friends - just remember to use vegetable stock instead of chicken stock in the cauliflower rice.

It's also a beautiful reminder that meat-free meals can be just as amazingly delicious, and it might even come in handy after you have just binge-eaten too much bacon. The meal is light, refreshing, and full of lemon and crushed garlic; what's not to love? Perhaps the best part is that it suits either breakfast, lunch or dinner, definitely no wrong time of day to eat it.

If you happen to be serving this burrito bowl on a hot summer day, why not add a lovely appetizer of tomato and cucumber gazpacho to complement the dish?

Paleo Vegetable Burrito Bowls Recipe

Serves: 4 Prep: 30 min Cook: 35 min

Ingredients

• 1 red bell pepper, de-seeded and sliced
• 1 yellow bell pepper, de-seeded and sliced
• 3 medium zucchinis, sliced
• 2 cups mushrooms, halved
• 3 tbsp. olive oil
• 1 tsp. dried oregano
• ½ tsp. smoked paprika
• Juice of half a lemon
• Pinch of red pepper flakes
• Sea salt and pepper, to taste
• Cubed avocado, for serving
• Fresh cilantro, for serving

Cauliflower Rice Ingredients

• 1 tbsp. coconut oil
• 1 onion, diced
• 2 garlic cloves, crushed
• 2 cups cauliflower, riced
• 1 cup chicken or vegetable stock
• Sea salt & pepper, to taste

Preparation

1. Preheat oven to 400 F.
2. Place the bell peppers, zucchini, and mushroom on a baking sheet, but keep them divided. Drizzle with olive oil.
3. Season the mushrooms and zucchini with dried oregano, lemon juice, salt, and pepper.
4. Season the peppers with smoked paprika, red pepper flakes, and salt and pepper.
5. Coat the vegetables with the seasoning, still keeping them divided; place in the oven.
6. Roast for 25 minutes or until the vegetables are done to your liking.
7. For the cauliflower rice, fry the onion and garlic in coconut oil until soft and translucent.
8. Add the riced cauliflower and fry for a minute before adding a few tablespoons of the chicken stock. Allow the stock to be absorbed, then add more, and allow to cook until cauliflower is softened to your liking.
9. Season to taste.
10. Serve the roasted vegetables on top of the cauliflower rice, and top it with cubed avocado and fresh cilantro.

📖 Recipe

Paleo Vegetable Burrito Bowls Recipe

Not your ordinary burrito. Not your ordinary veggie bowl. Our Paleo vegetable burrito bowl will change the way you look at breakfast, lunch, and dinner.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 people

Calories 213 kcal

Ingredients

  

1x2x3x

• 1 red bell pepper de-seeded and sliced
• 1 yellow bell pepper de-seeded and sliced
• 3 medium zucchinis sliced
• 2 cups mushrooms halved
• 3 tbsp. olive oil
• 1 tsp. dried oregano
• ½ tsp. smoked paprika
• Juice of half a lemon
• Pinch of red pepper flakes
• Sea salt and pepper to taste
• Cubed avocado for serving
• Fresh cilantro for serving

Cauliflower Rice Ingredients

• 1 tbsp. coconut oil
• 1 onion diced
• 2 garlic cloves crushed
• 2 cups cauliflower riced
• 1 cup chicken or vegetable stock
• Sea salt & pepper to taste

Instructions

 

• Preheat oven to 400 F.
• Place the bell peppers, zucchini, and mushroom on a baking sheet, but keep them divided. Drizzle with olive oil.
  1 red bell pepper, 1 yellow bell pepper, 3 medium zucchinis, 2 cups mushrooms, 3 tbsp. olive oil
• Season the mushrooms and zucchini with dried oregano, lemon juice, salt, and pepper.
  1 tsp. dried oregano, Juice of half a lemon, Sea salt and pepper
• Season the peppers with smoked paprika, red pepper flakes, and salt and pepper.
  ½ tsp. smoked paprika, Pinch of red pepper flakes, Sea salt and pepper
• Coat the vegetables with the seasoning, still keeping them divided; place in the oven.
• Roast for 25 minutes or until the vegetables are done to your liking.
• For the cauliflower rice, fry the onion and garlic in coconut oil until soft and translucent.
  1 onion, 2 garlic cloves, 2 cups cauliflower, 1 tbsp. coconut oil
• Add the riced cauliflower and fry for a minute before adding a few tablespoons of the chicken stock. Allow the stock to be absorbed, then add more, and allow to cook until cauliflower is softened to your liking.
  1 cup chicken or vegetable stock
• Season to taste.
  Sea salt & pepper
• Serve the roasted vegetables on top of the cauliflower rice, and top it with cubed avocado and fresh cilantro.
  Cubed avocado, Fresh cilantro

Nutrition

Calories: 213kcalCarbohydrates: 17gProtein: 5gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 273mgPotassium: 870mgFiber: 6gSugar: 8gVitamin A: 1735IUVitamin C: 146mgCalcium: 84mgIron: 6mg

Keyword burrito bowl, paleo, recipe, vegetables

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