Classic Burrito Bowl Recipe

This twist on the classic burrito bowl features all your favorites-the rice, the veggies and the meat.

Classic Burrito Bowl – Cilantro – Lime Rice

Heat the olive oil over medium he at in a large saute pan. Add the onion, and cook , stir ring occasionally, until onion is tender.

Add the cauliflower rice and saute until tender.

Remove from heat, then stir in the cilantro, lime juice, and sea salt. Set aside until ready to serve.

Classic Burrito Bowl – Veggies

Heat the olive oil over medium heat in a large saute pan. Add the onion and cook, stirring occasionally, until onion is tender.

Add the pepper and mushrooms, and continue to cook for 3 to 5 minutes.

Add the chard, cumin, and sea salt, and cook until chard is wilted.

Classic Burrito Bowl – Meat

Heat the olive oil over medium heat in a large skillet. Add the Quorn crumbles and the seasonings and cook, stir.ring occasionally, until cooked through. If the mixture is browning too fast, reduce heat to low.

Assemble Each Classic Burrito Bowl

Spoon cauliflower rice into the bottom of each bowl. Layer with veggies and meat, then top with top with guacamole. Add cheddar and yogurt if desired. Serve immediately.

For the Cilantro – Lime Rice Ingredients

1 tablespoon extra-virgin olive oil
1 white onion, diced
1/4 cup cilantro
Juice of 2 limes
1/2 teaspoon iodized sea salt

Veggie Ingredients

1 tablespoon extra-virgin olive oil
1 red onion, slivered
1 red bell pepper, seeded and peeled (optional, Phase 3 only)
1 cup sliced brown mushrooms (like cremini)
2 cups chard, thinly sliced
1 teaspoon cumin
1/4 teaspoon iodized sea salt

Meat Ingredients

1 tablespoon extra-virgin olive oil
1 bag Quorn crumbles
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon iodized sea salt

To Assemble Each Bowl

1/2 cup cilantro lime rice
1/2 cup fajita veggies
1/2 cup meat
2 tablespoons Guacamole
1 tablespoon goat’s milk cheddar shredded
1 tablespoon goat’s milk yogurt
(optional)