Being grain-free doesn’t mean giving up a flavorful burrito bowl. This Whole30 and Paleo Burrito Bowl is simple to build and packed with bright, satisfying flavors.
Since I cut out gluten and most grains, burrito bowls became my go-to at Mexican spots. They’re easy to customize, and the combination of creamy avocado, zesty lime, and fresh salsa is unbeatable. With a little planning, you can make a hearty, grain-free bowl that feels indulgent while staying Paleo compliant.
Paleo Burrito Bowl Recipe
A reader recently asked how I assemble a paleo burrito bowl after going grain-free, so I put together this guide. There are so many ways to tailor a bowl to your tastes — swap proteins, play with vegetables, or change the heat level — and it’s fun to experiment. The best part: you get to eat the results.
How to Construct a Paleo Burrito Bowl
I usually begin with a base of cauliflower rice and shredded lettuce, then add a protein. Cauliflower rice soaks up the seasonings, lettuce brings a crisp contrast, and the protein makes the bowl satisfying. From there, add whatever you enjoy.
Avocado is non-negotiable for me — sliced or mashed into guacamole — and I always include a spicy salsa or hot sauce for a kick. Finish with a generous squeeze of lime and lots of chopped cilantro for brightness. The rest is optional: olives, raw onions, plantain chips, or shredded romaine all work great.
Paleo Burrito Bowl
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Ingredients
Cilantro Lime Cauliflower Rice
- 2 tbsp coconut oil
- 2 garlic cloves, minced
- 4 cups cauliflower rice
- Zest from 1 lime
- 1/2 cup fresh cilantro leaves
- Salt and pepper, to taste
Meat
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp coriander
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 lb chicken thighs or breasts OR ground beef, cut into bite-sized pieces
- 2 tbsp coconut oil
- 1 large onion, sliced
Optional Add-ins
- Shredded romaine lettuce
- Salsa of your choice
- A batch of guacamole or sliced avocados
- Sliced black olives
- Chopped raw onions
- Plantain chips
- Lime juice
- Chopped cilantro, for garnish
Instructions
Cilantro Lime Cauliflower Rice
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Heat the coconut oil in a skillet over medium-high heat.
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Add the minced garlic and cook about 1 minute until fragrant.
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Add the cauliflower rice and stir for about 5 minutes until tender.
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Stir in lime zest, cilantro leaves, and season with salt and pepper. Remove from heat and set aside.
Meat
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Combine all the spices and rub them onto the meat so it’s evenly coated.
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Heat coconut oil in a skillet over medium-high heat. Add the sliced onion and sauté 2–3 minutes until translucent.
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Add the seasoned meat and cook, stirring, for 8–10 minutes until browned and cooked through.
Paleo Burrito Bowl
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Build each bowl by starting with shredded romaine and a scoop of cilantro-lime cauliflower rice.
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Top with the cooked meat and any optional add-ins you like. Finish with a squeeze of lime and a generous sprinkle of chopped cilantro before serving.
Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!