Paleo Burrito Bowl Casserole

Oct 3, 2018 | Chicken, Vegetables

This Burrito Bowl Casserole with layers of cilantro cauliflower rice and fresh veggies is the perfect Paleo solution to busy weeknights! Just add guacamole and you’re done!

burrito bowl casserole

Wanna know what’s crazy? It’s October. Which means Thanksgiving is next month. How am I supposed to be ready for that? I’m still wrapping up summer cooking over here — I am not ready to stuff a turkey. I’m super excited to make Thanksgiving dinner, but I need  six months to plan my menu. Last year I cooked my first turkey and ate the entire thing myself. Granted, I froze a bunch and it lasted for a few weeks. When you can’t live with your family anymore, at least you get personal turkeys. Being an adult has weird trade-offs.

Ok – lets talk about consistency. Another adult moment for you.

The days have been flying by for me with the pace I’m moving between blogging, working, and growing other side projects. I’m trying to keep reminders around the house about my healing goals so that I don’t stress myself too hard and hurt my gut progress. I’m keeping lists of helpful foods on the fridge, storing bone broth in easy to grab places, stacking helpful books on the table, and listening to podcasts about gut health. Still, I’m falling off the wagon in terms of truly healing.

I’m in the Reinoculate phase of the 4R Protocol (I highly recommend Diane Sanfilippo’s Practical Paleo for learning more about this) , but I’ve done a horrible job of eating the “extras” that help your body heal in this phase. I should be drinking bone broth every single day, but I’m not. I should be taking L-glutamine, but I’m not. I should be eating fatty fish 2-4 times a week, but I’m not. So… I have really hardly “participated” in this phase at all.

Consistency is the key to results, and I know this fact far to well to be ignoring it. Our health should truly be our top priority if we want to be able to effectively love and serve the people in our lives, not to mention do the things we enjoy. I know I need to buckle down the next 8 weeks and get through this phase, and then complete the last two phases with an equal amount of dedication and effort if I’m going to heal.

If you’re on the struggle bus with your own health goals these days, just remember how important it is. And — you’re not crazy for struggling! If you can only do one thing in your day, do the thing you need to do to be healthy, no matter what that looks like for you. There’s no guilt or shame in allowing your body to rest. I think we tend to view rest in a negative light in our culture of achievement, but some times rest IS the thing you need to achieve. Don’t forget that.

Ok, time for less serious things — like burrito bowls.

burrito bowl casserole

I know my burrito bowls well. My friends and I used to hit up Moe’s (similar to Chipotle, but with free chips, if you’re not familiar) alll the time in high school and when I started college. I felt horrible after every bowl, and yet it was my favorite. I was usually ok if I got a salad, paid my extra for my guac, and avoided the chips (now, this makes perfect sense to me) but that didn’t happen every time. If I’m being honest, it probably happened twice.

The good news is that I’m older and wiser (in a few ways, at least) and this casserole is the delicious proof.

Plus, now I know I didn’t peak in high school.

burrito bowl casserole
burrito bowl casserole

Paleo Burrito Bowl Casserole

PREP TIME 15 minutes
COOK TIME 35 minutes
TOTAL TIME 50 minutes
SERVINGS 4

INGREDIENTS

  • 1 16 oz bag frozen cauliflower rice
  • 1/4 cup chopped fresh cilantro
  • 1 tsp garlic
  • 1/2 tsp salt
  • juice of 1/2 a lime
  • 2 tbsp coconut oil,divided
  • 1 red bell pepper, diced
  • 1/2 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 lb shredded chicken (rotisserie or homemade*)
  • 1.5 cups salsa
  • 3 eggs

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Grease a baking dish (I used a 10x7 but anything close to that will work).

  2. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add in cauliflower rice and saute for 5-10 minutes until slightly cooked through. Add in garlic, salt, lime, and cilantro and cook for an additional 1-2 minutes. Remove from heat and place in greased baking dish.

  3. Return skillet to heat and add the other tablespoon of coconut oil to the skillet if needed. Add onion and bell pepper and saute for 5-8 minutes, or until softened. 

  4. Add chicken, paprika, onion powder, and chili powder to the skillet and stir to combine. Spread the pepper/chicken mixture over the rice layer in the baking dish. 

  5. Whisk together eggs and salsa. Pour the salsa mixture over the casserole, covering evenly.

  6. Bake for 35-40 minutes, until egg mixture is set. Let cool for 15 minutes before serving to let the rice firm.

    Serve with avocado and plantain chips!

    Freeze leftovers, or keep refrigerated for up to a week.

Get your ingredients here! Because stores are hard.

burrito bowl casserole

burrito bowl casserole

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MEET THE AUTHOR

Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

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