Paleo Easy Mexican Burrito Bowls

March 28, 2016

154

Paleo Easy Mexican Burrito Bowls – an appetizing and luscious helping of a Mexican Burrito in a bowl!

For the meat:
1 tbsp coconut or olive oil
500g / 17oz ground beef/lamb
½ red onion, diced
2 garlic cloves, minced
¼ tsp ground cayenne pepper
½ tsp ground paprika
½ tsp sea salt (I used Pink Himalayan)
½ tsp dried oregano
¼ tsp dried cumin
¼ tsp dried coriander (cilantro)
1 tsp liquid smoke

For the Pico De Gallo:
2 large tomatoes, diced
½ red onion, diced
Handful of fresh coriander (cilantro), chopped
1 red chilli pepper
Juice of 1 lime
Pinch of Salt

For the Avocado Crema:
1 avocado, halved
Juice of 1 lime
2 tbsp water
2 tbsp unsweetened almond milk orcoconut milk
¼ cup apple cider vinegar
2 tbsp olive oil
1 tsp raw honey
Handful of cilantro
Pinch of salt

For the cauliflower rice:
1 head of a medium cauliflower, riced
1 tbsp coconut or olive oil
Salt and Pepper to taste

Jalapeños (optional)
1 head of romaine lettuce, shredded

First, using the grating attachment on your food processor or a grater, rice your cauliflower and set aside. Next, make your Pico De Gallo. Dice all your ingredients and mix them together in a small bowl....
See the full directions on my site

Nutritions

Calories
289

Sodium
546mg
22% DV

Fat
19g
29% DV

Protein
4g
9% DV

Carbs
30g
10% DV

Fiber
6g
27% DV