Paleo Easy Mexican Burrito Bowls

• Gluten free

• Meat

  • 500 g Ground beef/lamb

• Produce

  • 1 Avocado
  • 1 Chilli pepper, red
  • 1 Handful Cilantro
  • 1/4 tsp Coriander, dried
  • 1 Handful Coriander, fresh
  • 2 Garlic cloves
  • 1 Jalapenos
  • 2 Lime, Juice of
  • 1 head Of a medium cauliflower, medium
  • 1/2 tsp Oregano, dried
  • 1 Red onion
  • 1 head Romaine lettuce
  • 2 Tomatoes, large

• Condiments

  • 1 tsp Honey, raw

• Baking & Spices

  • 1/4 tsp Cayenne pepper, ground
  • 1/2 tsp Paprika, ground
  • 1 Salt and pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 2 tbsp Coconut or olive oil
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin, dried

• Dairy

  • 2 tbsp Almond milk orcoconut milk, unsweetened

• Liquids

  • 2 tbsp Water

Found on whittypaleo.com

Description

Directions

• 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. Place in the fridge.
• Next, place a pan on medium heat, then add your oil, onion and garlic. Cook for 2 mins.
• Add in your beef and seasonings. Brown for about 5-10 minutes, till meat is cooked through. Set aside.
• While browning your beef, using a blender or food processor, make your Avocado Crema. Add in all your ingredients and process, until the mixture is thin and creamy.
• Lastly, make your cauliflower rice. Add a tablespoon of oil to a pot on medium heat. Add your cauliflower and cook for 3-5 minutes.
• Once done, construct your bowl - cauliflower rice, shredded lettuce, meat, pico de gallo, jalapeños and avocado crema. Garnish with coriander leaves.
• Serve and enjoy.

Nutrition