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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.