Chorizo Burrito Bowls: Easy, Throw Together Paleo, Whole30 or Low Carb Lunch Recipes


  • 1 pound no sugar added ground chorizo
  • 1/2 white onion, diced
  • 1 bag riced cauliflower (or make your own)
  • 1 small can of sliced black olives
  • Butterhead lettuce or romaine
  • 1 tablespoon avocado oil
  • Toppings:
  • Pico
  • Guacamole
  • Salsa
  • Micro greens
  • Green onions


  1. In a large skillet, heat avocado oil and add in riced cauliflower
  2. Once it becomes translucent, remove from heat and transfer to a nut milk bag (code PALEOBAILEY saves you money!) or strainer
  3. Allow the rice to cool first, and then remove the excess water by squeezing the bag or pressing against the strainer
  4. In the same pan while rice is cooling, brown the chorizo
  5. When the chorizo is beginning to brown, add in the diced onion and combine
  6. While the onion and chorizo is cooking, start assembling your bowl by adding the butterhead lettuce or romaine and the cauliflower rice
  7. Once meat is throughly cooked, place a serving of it in your bowl
  8. Fill the bowl with pico, guacamole, salsa, black olives, micro greens, and green onions – or whatever your favorite toppings are!
This article and recipe adapted from site

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