I absolutely love Mexican food, but I don’t always love the bloated feeling I get after eating at a Mexican restaurant (let’s be real, you can never stop at just two tacos or a handful of chips and guac…) That’s why I try to find healthier ways to sustain those Mexican cravings at home, including this Cauliflower “Rice” Veggie Burrito Bowl with an addicting spicy chipotle sauce. This dish is low-carb, but still has all the flavors of your go-to Chipotle order (minus the bloat!)

Cauliflower “Rice” Veggie Burrito Bowl

You’ll need (for ~2 bowls):

• 1 cup cauliflower rice (I either buy it frozen or pre “riced” at a grocery store!)
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1/2 cup diced scallions
• 1/4 cup chopped cilantro
• 2 tbsp. avocado or olive oil
• 1 can chipotle peppers in adobo sauce
• 1 container plain greek yogurt
• Salt and pepper
• Avocado for topping

Step One: 

• Sauté cauli rice, broccoli, mushrooms, and scallions until translucent. Mix in cilantro.

Step Two: 

• Make the spicy chipotle sauce by combining the avocado oil, chipotle peppers, greek yogurt, and salt + pepper in a blender or Nutribullet.

Step Three: 

• Compile ingredients into a bowl and top with avocado!

*Gluten-Free* *Vegetarian*