Detox Burrito Bowl

October 27, 2019


2-3 cups butternut squash, cut into small cubes

1 1/2 teaspoons avocado oil

Paprika to sprinkle on butternut squash and cauliflower rice

3 tablespoons fresh lime juice, plus wedges for serving

2 teaspoons minced garlic

1/4 cup roughly chopped cilantro leaves, plus whole leaves for garnish

1/3 cup avocado oil

Sea salt and freshly ground pepper to taste

2 cups shredded red cabbage

4 small boneless, skinless chicken breast halves (1 1/2 pounds)

3 cups cooked cauliflower rice, seasoned with a little cumin and paprika

Jicama, julienned

1 avocado, peeled, pitted, and sliced

Salsa or hot sauce, for topping if desired


Preheat oven to 350 degrees. Place butternut squash cubes on a baking sheet and drizzle with avocado oil and paprika.  Place in oven and cook approximately 30 minutes or until cooked and starting to brown.  

In a small bowl, whisk together lime juice, garlic, cilantro, and avocado oil; season with sea salt and pepper. In a medium bowl, toss cabbage with half of marinade; season with sea salt and pepper. Let stand while you prepare remaining ingredients.

Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2 inch thick. Remove plastic; transfer chicken into the marinade bowl and toss with remaining marinade. Let stand 10 minutes.

Heat a large, heavy cast iron skillet or grill pan over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Add chicken to skillet and cook, flipping once, until golden brown and just cooked through, 6 to 8 minutes; transfer to a cutting board.  Cut chicken into bite-size pieces and transfer to a bowl.

To serve, divide butternut squash, jicama, cauliflower rice, cabbage slaw, and chicken among four bowls. Serve with avocado, salsa, lime wedges, and more cilantro.

Serves 4

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