*NOTE: Cheese and sour cream are not paleo or Whole30*
There are few things that I currently love more than burrito bowls. Really, deconstructed foods in general, but especially things like burrito bowls, gyro bowls, Buddha bowls, etc. They’re so easy to put together quickly and even easier to let people customize their own bowls. It’s kind of the keto version of those ice cream socials we had in grade school where it was a giant table of ice cream and every topping you could think of. On this particular night, the protein I had lying around was a skirt steak, so I rubbed it up with some spices (flavor profile: Mexican, to be specific), cooked it, and brought out the toppings.
At this point in our COVID journey, we seem to never have fewer than eight bags of cauliflower rice in the freezer, so I’ve been adding it to a bunch of meals. Eggs, meat, and veg? Fried rice. Don’t feel like eggs? Burrito bowl. Want something Cajun? Dirty rice. So many possibilities! For this bowl, I mixed the cooked rice with some ranch dressing spices and it was delish. We had some leftover pico from the night before, some shredded cheese, sour cream, Romaine hearts, avocados, lime juice…it’s like it built itself. If you are keeping this paleo or Whole30 compliant, the dairy is out; however, there are so many options you could add! Bell peppers, jalapenos, green onions, carrots, make an almond-butter “peanut” ginger sauce and turn it Asian. Honestly, the possibilities are endless. And what do you see in the background of the pic below? I took a few low-carb tortillas, cut them into sixths, and baked some “chips” to add to the meal. Winner winner chicken dinner!
2# skirt steak (you could use most any steak cut for this, really – and use whatever protein you want)
4-5 Tbsp avocado oil, divided
salt and pepper
1-2 bags frozen cauli rice
1 Tbsp ranch spices (parsley, dill, onion powder, onion flakes, garlic powder, salt, pepper, chives)
3 Tbsp lime juice, divided
10 oz chopped Romaine (I prefer hearts, but you do you, Boo)
1-2 C pico de gallo
2 avocados, diced
Cilantro to garnish (if wanted)
- Heat cast iron skillet to medium-high heat. Brush steaks with oil and sprinkle with salt and pepper. Grill steak to desired doneness (for me that’s typically no more than 4-5 minutes per side on a thick steak, 2-3 on thinner, but I like my cow to still be able to moo at me). Let rest for 10-15 minutes before slicing across the grain.
- Cook cauliflower rice according to package. Stir in 1 Tbsp ranch spices and set aside.
- Assemble your bowls. I usually put the lettuce on the bottom because it’s easier that way. In a small bowl, whisk 2 Tbsp avocado oil and 3 Tbsp lime juice. Pour over the protein, greens/veg, and rice in the bowl. Add any other toppings you want.