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This delicious Whole30 Chipotle Burrito Bowl Recipe packs in all the great Mexican flavors, but with a delicious healthy twist. These healthy low carb burrito bowls are topped with grilled chicken, guacamole, and lots of homemade salsa.
Contents
Low Carb Burrito Bowls with Healthy Cauliflower Rice
After discovering cauliflower rice, I was curious to know if I could use it to replace the grain in some of my favorite rice dishes, like Mexi rice and fried rice. I discovered it makes an amazing low carb substitution. I actually prefer eating cauliflower rice to the real thing these days. It’s just as fun to top with protein and seasonings, but doesn’t leave you weighted down.
Not only does using cauliflower rice lower the carbs and calories in a dish, it also ups the fiber, and the amount of protein in a 1 cup serving of cauliflower rice is the same as in 1 cup of white rice. You’ll also benefit from a vitamin A, vitamin C, and calcium boost from the versatile white veggie.
After creating a whole30 Mexican rice recipe, I knew I had to try to make a Whole30 Chipotle burrito bowl. The restaurant is amazing for offering healthier choices and allowing diners to choose the ingredients that fit into their individual diets, but as far as I know, they haven’t expanded their offerings to include cauliflower rice yet!
Layer on the Healthy Burrito Bowl Toppings!
To make it Chipotle-esque, you MUST have a simple creamy guacamole.
I always order my Chipotle meals with a few kinds of salsa – so knock yourself out with compliant salsas! I adore their corn salsa, and I do have a similar SW Salsa Recipeyou can make and add to these bowls if you’re looking for a low carb burrito bowl, and not something that is Whole30 compliant.
The salsa recipe I posted earlier this month is Whole30 compliant as written — and totally delicious.
These bowls are perfect for the Whole30, when you’re pretty much limited to foods you cook and make at home. The diet mostly cuts out all convenience foods. I eat a ton of salads (always actually) when I’m doing the Whole30, but sometimes you just crave a warm and soul satisfying meal — like rice or pasta!
While these Whole30 Chipotle Bowls still have fresh salad ingredients, the core of them is a warming cauliflower rice and grilled chicken. The Whole30 Mexican Rice recipe makes around 8 servings, so you’ll have plenty to pack up for future meals.
You can certainly mix these up — serve them simply just topped with your protein of choice. We eat a lot of grilled chicken around here, but using pork, steak, or shrimp would work equally as well. You can just add salsa and stop there.
Or you can get fancy, and add sautéed peppers and onion, like I did here. I also love added simple roasted butternut squash or sweet potatoes, both vegetables that are extremely satisfying on the Whole30.
Tips for Whole30 Chipotle Burrito Bowl Variations
- Make it Vegetarian/Vegan: These bowls are also great if you’re looking for a low carb vegetarian bowl. Use black beans or kidney beans in place of the chicken.
- Make it Keto: Use a higher fat cut of meat, like chicken thighs or steak to make these bowls. It also helps to add extra oil when preparing cauliflower rice to keep the ratio of fats to carbs high.
Whole30 Chipotle Burrito Bowls
These healthy low carb burrito bowls are as delicious as the fast food favorite, but pack in tons of fiber and nutrients by using cauliflower rice as a substitute for white rice. Top with your favorite protein, and customize with toppings like salsa, guacamole, and sauteed vegetables.
4.84 from 12 votes
Print Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 8
Calories: 312kcal
Author: Michelle Miller
Ingredients
- 1 recipe Whole30 Mexican Rice
- 1/2 recipe Salsa
- 2 cups lettuce
- 1 cup purple cabbage
Easy Guacamole
- 2 avocados ripe
- 2 tablespoons cilantro finely chopped
- 1-2 tablespoons lime juice
- 1-2 tablespoons jalapeno finely chopped
- sea salt to taste
Grilled Chicken
- 1 tablespoon olive oil
- 2 pounds chicken breasts
- 1 teaspoon cumin
- sea salt and pepper to taste
Sauteed Veggies
- 1 tablespoon olive oil
- 1 onion sliced
- 2 bell peppers sliced
- sea salt and pepper to taste
Instructions
Prepare sauteed veggies by adding olive oil to a pan, and then adding onions and peppers, and sauteing over medium high heat for 7-12 minutes, until desired doneness. Season with salt and pepper.
Prepare chicken by adding olive oil to a frying pan over medium high heat, and adding chicken. Season with cumin, salt and pepper, cooking both sides evenly until cooked through.
Prepare guacamole by scooping a ripe avocado into a bowl, and adding the rest of the prepared ingredients. Mix well until the avocado is creamy, and the season with addition lime, cumin, or salt, as necessary.
Prepare burrito bowls by adding rice, sliced chicken, lettuce, cabbage, and sauteed veggies to a bowl. Top with salsa and guacamole, as desired.
Nutrition
Calories: 312kcal | Carbohydrates: 19g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 419mg | Potassium: 1378mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1435IU | Vitamin C: 132.7mg | Calcium: 72mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @SunkissedKitch or tag #SunkissedKitchen!
Other Healthy Whole30 Recipes:
- Whole30 Chia Pudding, by Sunkissed Kitchen
- Thai Chicken Lettuce Wraps, by Sunkissed Kitchen
- Whole30 Roasted Carrot Hummus, by Sunkissed Kitchen
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