Paleo Vegetable Burrito Bowls Recipe

5 from 1 vote

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.

Course Main Course

Cuisine Mexican

Keyword burrito bowl, paleo, recipe, vegetables

Prep Time 30

Cook Time 35

Total Time 1 5

Servings people

Calories 213kcal

Cost 10

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

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