Bulletproof Burrito Bowl Recipe

January 18, 2017

Bulletproof Burrito Bowl Recipe | www.xperimentsinliving.com

Inspired by how delicious bulletproof coffee was and how good I felt after drinking it.  I decided to try another bulletproof recipe from David Asprey’s Bulletproof Cookbook.  The Lime-Cilantro Cauliflower “Not Rice” is the perfect foundation for a burrito bowl.  I topped mine with grilled chicken (sub grass-fed steak for a true bulletproof bowl), salsa, and guacamole.

Bulletproof Burrito Bowl Recipe | www.xperimentsinliving.com

Lime-Cilantro Cauliflower “Not Rice” Recipe from Bulletproof

INGREDIENTS

2 Bags Frozen Green Giant Cauliflower Rice

2 Tablespoons Grass-Fed Ghee

1 Lime, juiced

1 Tablespoon Brain Octane Oil

1/2 Cup Cilantro, chopped

Salt

DIRECTIONS:

  1. Defrost frozen cauliflower rice.
  2. Heat ghee in sauté pan.  Add cauliflower rice and cook for 5-10 minutes stirring occasionally.
  3. Once cauliflower is cooked through, turn off heat.  Add lime juice, Brain Octane Oil, cilantro, and salt to taste.

Below are the recipes I topped my Lime-Cilantro Cauliflower “Not Rice”.  For more Bulletproof recipe inspiration, check out David Asprey’s Bulletproof Blog.

Bulletproof Burrito Bowl Recipe | www.xperimentsinliving.com

Easy Salsa Recipe

INGREDIENTS

4 Tomatoes, chopped

1 Jalepano, minced

1/2 Red Onion, diced

1/2 Teaspoon Dried Oregano

1/2 Teaspoon Cumin

1/2 Teaspoon Dried Basil

Salt and Pepper

Combine ingredients.  Season to taste with salt and pepper.

Paleo Guacamole Recipe

4 Avocados

1/2 Red Onion, diced

3 Cloves Garlic, minced

1 Lime, juiced

15 Dashes Tabasco

Salt and Pepper

1 Tomato, chopped

DIRECTIONS:

  1. Place avocados in bowl.  Add onion, garlic, lime juice, and Tabasco.  Cut into avocado to mix ingredients.
  2. Stir in tomato.
  3. Season to taste with salt, pepper, and Tabasco.

Paleo Mexican Grilled Chicken Recipe

INGREDIENTS

1 Tablespoon Chili Powder

1/4 Teaspoon Garlic Powder

1/4 Teaspoon Onion Powder

1/4 Teaspoon Dried Oregano

1/2 Teaspoon Paprika

1/2 Teaspoon Cumin

1 Teaspoon Salt

1 lb Boneless, Skinless Chicken Breast

DIRECTIONS

  1. Combine chili powder, garlic powder, onion powder, dried oregano, paprika, cumin, and salt.
  2. Dice chicken and rub with seasoning.
  3. Heat ghee over medium heat in sauté pan.  Add chicken.  Cook for about 8 – 10 minutes until cooked through.

Top Lime-Cilantro Cauliflower Rice with chicken, salsa, and guacamole.  Enjoy!

 

 

 

 

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