Seasons are changing which means that we change the way we eat too, based on temperature and what we have available! On warmer days like today, we love to make bowls with different textures and flavors π€ͺ
This one is inspired by the burrito bowls at Chipotle, although modified a bit of course π
Since I unfortunately canβt have onion or garlic, my bowl will maybe not taste like the classic burrito, but my mom is lucky and hers will π
To build 2 bowls you need:
Chicken π love Northstar Bison chicken since itβs corn and soy free, you can use my Referral code to save 10$! My guide to chicken can be found here!
Lettuce π₯¬ β we have one head of romaine
Tomato π
Riced cauliflower π β fresh or frozen, about 12 ounces
Zucchini and bell pepper π«
Ancestral fats like ghee or duck fat for grilling π§
Spices like cumin and salt π§
Herbs like cilantro and chives πΏ
Optional: lime wedges, cucumber, jicama, onions and garlic π§
How to:
Itβs important to prepare all the components separate so that the different textures and flavors are not lost. This is essential to a yummy bowl!
Cut the chicken into little cubes and sautΓ© them in the fat of your choice until brown. Season with cumin, salt and optionally onion and garlic powder πΆ. I also like to throw in some cilantro and lime juice π
In the oven or on the grill, cook the diced zucchini and bell pepper. Season with salt and cumin!
In a separate pan, sautΓ© the riced cauliflower with some salt, herbs and optionally diced onion. Wash and chop the lettuce and cucumber/tomato/jicama!
If you want to make a guacamole, now is the time- the recipe is here! If not, simply slice the avocado and drizzle with lime and salt π§π₯
When everything is ready, itβs time to build the bowl π Cover half of the bowl with riced cauliflower and the other half with lettuce. Add on the grilled veggies and raw veggies! Top off with chicken, guacamole/avocado, and optionally MCT Mayo and cilantro π
My mom added a mini egg pancake to hers π