Cauliflower rice taco bowls

I've been kind of obsessed with any meals that you eat mixed up together in a bowl, and this dish is no exception. It's easy to plate, great for prepping food and feels comforting while eating. This dish includes chicken that is super simple to chop up, season, throw in a pan and then toss over some cauliflower rice with lots of veggies and Mexican-inspired seasonings. I've been eating this for lunch at work every day this week and still haven't gotten sick of it, so I think that says a lot!

The dish doesn't look as pretty when you end up throwing everything in plastic containers to bring to work, but it still tastes just as delicious! And that's why I shot some photos the day I prepped it :). I love that you can get creative and add any of your favorite veggies to the dish and you can even change up the protein depending on your preference. Ground beef would also work great in this dish! And of course, I topped mine with some organic salsa from Sprouts and home made guacamole (recipe below as well).

Ingredients:

1 large head cauliflower, riced

1 lb mushrooms, diced

1 bell pepper, diced

1 lb chicken breast, cut into 1'' pieces

1/4 tsp cumin

1/4 tsp dried oregano

1 clove garlic, minced

1/2 yellow onion, chopped

2 1/2 tsp taco seasoning*, separated (see below for recipe if you'd like to make your own)

1/8 tsp red chili flakes

dash pepper

1/4 tsp sea salt

Guacamole:

1-2 avocados

1/8 tsp garlic powder

1/8 tsp onion powder

1/8 tsp sea salt

splash of lemon juice

pinch of pepper

pinch of red pepper flakes

optional: 1 tbs chopped cilantro

Place all ingredients in medium sized bowl and mash well

Directions:

1. In a large sauté pan, heat 1 tbs coconut oil

2. Add onion and garlic, cook for 30 seconds

3. Add seasonings - cumin, oregano, 1 tsp taco seasoning, chili flakes and pepper and cook for another 30 seconds

4. Add in vegetables - mushrooms and bell pepper and cook until cooked through, about 5-7 minutes

5. Add salt and stir well

6. In a separate small sauté pan, add 1 tbs coconut oil

7. Sprinkle chicken with 1 1/2 tsp taco seasoning and place in small sauté pan. Cook until no longer pink in the middle, about 10 minutes

(You can make this a one-pan meal by cooking the chicken first, removing, then cooking the veggies and adding chicken back to pan to re-heat for easier clean-up!)

Top with guacamole, salsa and cilantro, or any combination and enjoy!

*Taco seasoning

1 Tbsp. chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. crushed red pepper flakes

1/4 tsp. dried oregano

1/2 tsp. paprika

1 1/2 tsp. ground cumin

1 tsp. sea salt

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