Burrito Bowls with Cilantro Lime Cauliflower Rice

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 4 tablespoons ghee
  • 1 large head cauliflower cut into florets and pulsed in a food processor until rice consistency is reached
  • 1 cup full fat coconut milk
  • 1/4 cup chopped cilantro
  • sea salt and freshly ground black pepper to taste
  • 2 medium limes zest and juice
  • 2 pounds ground turkey
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon cumin
  • 1 tablespoon onion powder
  • 2 cups chopped kale
  • 2 large avocado peeled, pitted, and sliced


  • In a large skillet over medium heat, heat ghee. To the ghee add the next 6 ingredients (cauliflower through lime zest). Cook for 5 to 10 minutes, until rice is tender. Remove cauli rice and set aside.
  • In the same skillet over medium heat, add the ground turkey and cook for 5 minutes, until brown. To the skillet, add the next 4 ingredients (onion through onion powder) and sea salt and freshly ground black pepper to taste. Stir and cook for 5 to 10 minutes, until the turkey is cooked through and then set half aside for lunch the next day (Strawberry and Turkey Chopped Salad).
  • To the turkey mixture, add the rice and stir. Serve warm with kale and avocado slices.
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