Make Ahead Lunch Burrito Bowls {Paleo, Whole 30 Compliant...and Delicious!}
Author: 
Recipe type: Burrito Bowl
Cuisine: Lunch
 
This delicious toss of perfect flavors makes five lunches for the week!
Ingredients
  • Cauliflower Rice:
  • 4 cups of raw cauliflower florets
  • 1 tbsp ghee ( or butter or olive oil)
  • salt
  • pepper
  • Turkey Taco Meat:
  • 1 pound of lean ground turkey
  • ½ cup water
  • 1 taco packet, or:1 Tbsp. Chili Powder
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Onion Powder
  • ¼ tsp. Crushed Red Pepper Flakes
  • ¼ tsp. Dried Oregano
  • ½ tsp. Paprika
  • 1½ tsp. Ground Cumin
  • 1 tsp. Sea Salt
  • 1 tsp. Black Pepper
  • Pepper Salsa:
  • 2 tsp olive oil
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 small onion, diced
  • salt
  • pepper
  • 2 tsp balsamic vinegar
  • Pico De Gallo:
  • 2 pints cherry tomatoes, quartered
  • 1 jalapeno pepper, seeded with membranes scraped out, diced
  • ¼ cup diced red onion
  • 3 tbsp lime juice
  • ⅓ cup cilantro, coarsely chopped
  • salt
  • pepper
  • Extra:
  • Sliced Avocado
Instructions
  1. Have five containers ready to go so you can add things as you go along.
  2. Cauliflower Rice:
  3. Place the cauliflower florets inside the bowl of a food processor and pulse a few times until the rice consistency is there.
  4. Do not over pulse, it could get liquidy and mushy.
  5. Heat a large saute pan over medium heat and add ghee.
  6. Add rice and saute until tender.
  7. Sprinkle with salt and pepper.
  8. Add rice to one side of the container.
  9. Turkey Taco Meat:
  10. Brown ground turkey over medium high heat.
  11. Drain any grease (there shouldnt be much , if any)
  12. In a small bowl, whisk together all spices to make taco mix (not necessary if using a packet)
  13. Add water and spices
  14. Cook over a low heat until meat is coated with spice mixture and fully cooked.
  15. Add to container
  16. Pepper Salsa:
  17. Add olive oil to saute pan
  18. Add peppers and onions and let saute until golden brown and fragrant.
  19. Turn off heat and add balsamic vinegar
  20. Sprinkle with salt and pepper
  21. Add to container
  22. Pico De Gallo:
  23. in a small bowl, add tomatoes, jalapeno and onion.
  24. Toss well.
  25. Pour lime juice over the mixture
  26. Sprinkle with salt and pepper
  27. Toss with cilantro
  28. Add to container
  29. Right before serving, add diced avocado and toss all ingredients together.
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2017/06/make-ahead-lunch-burrito-bowls-paleo-whole-30-compliant-delicious.html