Deconstructing Your Typical Burrito Bowl
In order to enjoy a paleo-friendly burrito bowl, the first ingredient that needs to be replaced is obviously the rice. Thankfully, it’s possible to easily use cauliflower florets as a rice alternative. Simply place the florets in a food processor and pulse them a few times until they have the same consistency as rice. And unlike rice which is high in carbs and off-limits due to being a grain, cauliflower is a tasty low carb vegetable that’s full of healthy phytochemicals and antioxidants. (1) It makes the perfect ‘rice’ base for your burrito bowls.
The next step is adding in your shredded pork. The pork in this recipe is so tender that it’s falling apart after being slow cooked for eight hours. It’s bursting with taste as well thanks to being rubbed in paprika and coated in a tomato sauce including honey and apple cider vinegar. Chili flakes are also added to give it a bit of extra kick. It’s amazing how well this homemade sauce blend fits in with the burrito bowl to give it that authentic hot flavor.
All that’s left is then to add in your homemade coleslaw. It’s easy to make and features all the tasty veggies that you would expect to find in a slaw. It also includes a moderate amount of apple cider vinegar and olive oil to add some great flavor along with the right type of fats that protect your heart. (2) Once you’ve added in your coleslaw and shredded pork with your cauliflower rice, the final step is adding some freshly chopped pineapple to add a nice citrus flavor to offset the spiciness of the burrito bowl.
Once you try out this burrito bowl recipe, you’ll never feel the need to head out for Mexican takeout again. It’s about as authentic as you can get while still remaining healthy and paleo-friendly. It’s amazing how well cauliflower florets work as a rice replacement and the homemade sauce adds just the right amount of heat to this recipe. It’s also a good excuse to use a slow cooker which always makes great meals featuring perfectly tender meat. All of these factors combine to make an incredibly delicious dinner offering all of the great flavors that Mexico is famous for.
P.S. – If you’re like me and can’t get enough awesome Mexican food, here’s a few of my other favorite paleo-friendly Mexican dishes:
- For the shredded pork
- 2 pounds boneless pork shoulder
- 2 tsp smoked paprika
- ½ red onion , chopped
- ½ cup paleo approved tomato sauce
- 1 tbsp honey
- ½ tbsp apple cider vinegar
- 1 tsp chili flakes
- salt, black pepper to taste
- For the slaw
- 2 cups finely shredded cabbage
- 1 red bell peppers, cut into thin strips
- 2 tbsp chopped fresh parsley
- 2 garlic cloves,
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- salt, black pepper to taste
- The rest of ingredients
- 4 cups cauliflower florets
- 1 tbsp olive oil
- 1 cup chopped fresh pineapple
- Rinse and dry the pork shoulder.
- Rub with the smoked paprika.
- Salt and pepper liberally.
- Place the pork in the base of a slow cooker.
- Combine the tomato sauce, honey, vinegar and chili flakes in a bowl.
- Pour over the pork.
- Sprinkle the onion.
- Cover and cook on low for 8 hours.
- Transfer the pork to a large bowl.
- Use 2 forks to coarsely shred the meat.
- Add enough of the cooking sauce to coat the pork. Set aside.
- Place the cauliflower florets in a food processor and pulse a few times until it is rice-like consistency.
- Preheat oven to 400 F.
- Line a baking tray with parchment paper.
- Spread the cauliflower rice in an even layer on the prepared baking tray.
- Drizzle with 1 tbsp olive oil and season with salt to taste.
- Bake for 12 minutes, mixing it in the tray halfway through cooking.
- To make the slaw, place all the ingredient in a bowl and toss to combine. Season to taste.
- Divide the cauliflower rice among bowls.
- Top with shredded meat, cabbage slaw and pineapple.