Chicken Burrito Bowls with Cauliflower Rice

Chicken Burrito Bowls with Cauliflower Rice

If you’re looking for an easy way to turn leftover chicken into a fresh, flavorful meal, these chicken burrito bowls with cauliflower rice are one of our family’s favorites.

They’re simple to prepare, endlessly customizable, and perfect for busy weeknights. I often make them when I have leftover chicken tucked away in the refrigerator or freezer and need a quick meal that still feels hearty and satisfying.

When I also have roasted sweet potatoes and/or healthy refried black beans on hand? Even better. It’s a meal just waiting to happen!

Each person builds their own bowl with seasoned cauliflower rice, black beans, roasted sweet potatoes, sautéed peppers and onions, chicken, and whatever toppings they love most. It’s one of those meals that works for everyone because each bowl can be customized to suit different tastes and dietary preferences.

These chicken burrito bowls are naturally grain-free when made with cauliflower rice, and they’re easy to adapt for Paleo-friendly eating as well.

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Why You’ll Love These Chicken Burrito Bowls

• Perfect for using up leftover chicken
• Easy to customize for different tastes
• Naturally grain-free when made with cauliflower rice
• Loaded with vegetables and protein
• Great for meal prep and leftovers
• Family-friendly and kid-approved

Ingredients

Chicken

• Cooked chicken: Leftover roasted, grilled, smoked, or shredded chicken all work beautifully.

Cauliflower Rice

• Frozen cauliflower rice: I keep a stash in the freezer and use one bag for this meal.
• Avocado oil: For cooking.
• Chili lime season salt: My favorite shortcut for flavor. You can also use taco seasoning, fajita seasoning, or another Tex-Mex style seasoning blend.

Black Beans

• Black beans: Rinsed and drained.
• Salsa: Adds flavor and moisture.
• Cumin: Just a dash or two.
• Salt: To taste.

Roasted Sweet Potatoes

• Sweet potatoes: Roasted until tender and lightly browned. (See my roasted sweet potatoes recipe.)

Sautéed Peppers and Onions

• Sweet bell pepper: Sliced.
• Onion: Sliced.
• Avocado oil: For sautéing.

Optional Toppings

• Sour cream
• Diced avocado
• Chopped cilantro
• Shredded cheddar cheese
• Pickled banana peppers
• Sriracha sauce
• Extra salsa

For a Paleo-friendly version, skip the sour cream and cheddar and pile on the other delicious toppings instead.

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How to Make Chicken Burrito Bowls

Prepare the Cauliflower Rice

Heat avocado oil in a large pot. Add the frozen cauliflower rice, cover, and reduce the heat to low.

Cook until tender, stirring once or twice during cooking. Season with chili lime season salt or your favorite Tex-Mex seasoning blend.

Make the Black Beans

Combine the black beans and salsa in a saucepan and heat until warm.

Season with salt and a dash or two of cumin.

Cook the Peppers and Onions

Heat avocado oil in a cast iron skillet.

Add the sliced pepper and onion and cook with the lid on until tender. Remove the lid and continue cooking until they reach your desired level of browning and caramelization.

Warm the Chicken

Gently warm the leftover chicken.

Assemble the Bowls

Fill each bowl with cauliflower rice, black beans, sweet potatoes, peppers and onions, and chicken.

Add your favorite toppings and serve.

A Fun Flavor Upgrade

If you want to take these chicken burrito bowls to the next level, try topping them with the chipotle ranch sauce from my Chipotle Beef and Cauliflower Rice recipe.

The smoky, creamy sauce pairs perfectly with the chicken, sweet potatoes, and Tex-Mex flavors.

Make It Your Own

One of the reasons I love these chicken burrito bowls is that they’re incredibly flexible.

Swap the chicken for turkey. Use pinto beans instead of black beans. Add lettuce for extra crunch. Include jalapeños if you like heat. Or clean out the refrigerator by using whatever vegetables you have on hand.

No matter how you customize them, these chicken burrito bowls with cauliflower rice are a delicious, healthy way to turn leftover chicken into a meal everyone will enjoy.

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Chicken Burrito Bowls with Cauliflower Rice

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• Author: Kathleen | Roots & Boots
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4-6 servings 1x

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Description

These easy chicken burrito bowls combine leftover chicken, seasoned cauliflower rice, black beans, roasted sweet potatoes, and sautéed peppers and onions for a healthy, customizable meal the whole family will love.

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Ingredients

Scale 1x2x3x

• 2–3 cups cooked chicken, shredded or chopped
• 1 bag (12 oz.) frozen cauliflower rice
• 1 tbsp avocado oil
• 1–2 tsp chili lime season salt (or favorite taco seasoning)
• 1 can black beans, rinsed and drained
• 1 cup salsa
• ¼–½ tsp cumin
• Salt, to taste
• 2–3 cups roasted sweet potatoes
• 1 tbsp avocado oil
• 1 large sweet bell pepper, sliced
• 1 medium onion, sliced

Optional toppings:

• Sour cream
• Diced avocado
• Chopped cilantro
• Shredded cheddar cheese
• Pickled banana peppers
• Sriracha sauce
• Extra salsa
• Chipotle ranch sauce

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Instructions

1. Cook the cauliflower rice in avocado oil until tender. Season with chili lime season salt or taco seasoning.
2. Heat the black beans, salsa, cumin, and salt in a saucepan.
3. Sauté the sliced pepper and onion in avocado oil until tender and lightly browned. I love to use a cast iron skillet for this step.
4. Warm the cooked chicken.
5. Assemble bowls with cauliflower rice, black beans, sweet potatoes, peppers and onions, and chicken.
6. Add desired toppings and serve.

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