Chipotle or Qdoba? That is the question. However, with this recipe, it doesn’t have to be! (Side note: we tend to lean towards Chipotle) It’s quick, easy, fairly healthy and a delicious on-the-run meal. Molly always get the veggie burrito bowl with brown rice, extra hot sauce, lettuce, fajitas, pico de gallo, cheese and of course – guacamole. I get the same, but usually with chicken or carnitas and definitely salsa verde… and did I already mention guac? And yes, we get it, Chipotle, avocados are expensive. We’ll pay extra, just like everybody else.
However, I was recently inspired to make my own chipotle bowl after I made cauliflower “rice” from a Green Chef recipe (if you haven’t heard of it – check it out. It’s an awesome meal kit delivery service that drops all the ingredients you need at your door. Saves the hassle and wasted money of buying obscure ingredients in unreasonable portions. Bonus – it’s organic…if that’s your thing). So, I went ahead and started making my own ingredients for a mock-Chipotle burrito bowl with cauliflower rice and all the guacamole in the world. Keep in mind, you can sub any protein you wish!
- 3 boneless chicken breasts
- Chipotle peppers in adobo
- 1 tsp ground turmeric
- 1 tsp ground cayenne
- Black pepper to taste
- 1 tsp dried parsley
- 1 head of cauliflower
- 1 tbs olive oil
- 1/2 red onion
- 1 red bell peper
- 2 limes
- 1/2 cup chopped cilantro
- 1 cup chopped iceberg lettuce
- 1 package of fire roasted corn
- 1 can of black beans
- 1 cup grated monetary jack cheese
- Pre-made guacamole (or make your own if you’ve got the time)
For the chicken:
Mix together the chipotle peppers in adobo, ground turmeric, cayenne, pepper and dried parsley in a bowl. Once combined marinate the boneless chicken breasts in the sauce, cover and put in the fridge for an hour for extra flavor.
After the chicken is done marinating, place them on the grill until internal temperature reaches 160° to 165° F (which is about 20-30 minutes, depending on the heat of the grill.) You can also bake the chicken in the oven at 450° F for 20 minutes.
Yum! I then chopped them into bite-size pieces after taking them off the grill.
For the cauliflower “rice”:
Preheat the oven to 400° F.
Take the head of cauliflower, cut off the stem and greens and begin finely chopping into small pieces (for an even quicker alternative, you can purchase already riced cauliflower).
Once the cauliflower is chopped, place it on a tin foil lined baking sheet and sprinkle it with olive oil, lime and salt and pepper to taste. I also added a dab of minced garlic for a little extra kick.
Then place it in the 400° F oven for 12-15 minutes or until slightly crispy and tender.
Finally, mix in the chopped cilantro and a bit more lime juice. And boom! The cauliflower “rice” is done.
Fajitas: chop up the red onion and red bell pepper then saute in a saucepan with olive oil over medium heat.
Lettuce: wash, pat dry, and chop iceberg lettuce. You can also purchase already shredded lettuce to save time.
Corn: if frozen, bring 1/2 cup of water to a boil then dump in the corn and let sit over medium heat until corn is tender and cooked (about 10 minutes)
Beans: drain can of black beans, rinse once and place in sauce pan over medium heat until beans are warm.
Cheese: Grate the cheese and place in bowl or serving tray for bowl assembly.
Finally, you’re ready to make your bowl! Add as many ingredients and as much guacamole as you want!