Paleo Burrito Bowl
Serves: 3-4 servings
Bring Chipotle home with this easy lunch or dinner bowl, packed with colorful butternut squash and Mexican shredded chicken.
Mexican Pulled Chicken
  • 1½ - 2 lbs. skinless and boneless chicken thighs
  • ¾ cup salsa of choice
  • 1 tsp. mild chili powder blend (such as this one)
  • Unrefined salt, to taste
Butternut squash
  • 1 large butternut squash, peeled and cubed (substitute 2 sweet potatoes, prepared similarly)
  • 1 tsp. mild chili powder blend
  • ½ tsp. smoked paprika
  • 1 tbs. melted coconut oil/ghee or olive oil
  • ½ tsp. unrefined salt
Cilantro Cauliflower Rice
  • 2 small heads or 1 large head cauliflower, in florets
  • 1 Tbs. ghee or coconut oil
  • ¼ cup broth/stock of choice
  • ¼ cup chopped fresh cilantro
  • Salt and pepper, to taste
  • ½ fresh lime
Toppings (pick and choose)
  • Avocado or guacamole
  • Salsa
  • Additional lime and cilantro
  1. For the chicken, place the ingredients except the salt in a slow cooker. Cook on LOW for about 6 hours, or HIGH for about 3-4 hours. When done, shred with a fork and season with a pinch of salt.
  2. For the squash, preheat the oven to 400 degrees. Line two baking sheets lined with unbleached parchment paper for easy cleanup. On the baking sheets, toss the squash with the seasonings, salt and ghee. Bake for 30 minutes, until golden brown and tender, stirring halfway through.
  3. For the cauliflower rice, place the cauliflower florets in a food processor (this is the one I use) and pulse until it resembles rice-sized crumbles. Heat the ghee/coconut oil in a large skillet over medium heat, add the riced cauliflower and cook for about 5 minutes. Add the broth and cover with a lid. Cook for about 4 minutes, until softened but still firm. Remove the lid and stir to evaporate excess liquid. Stir in the lime juice and cilantro.
  4. For assembly, place some rice and squash in a bowl and top with chicken and the toppings of your choice.
  5. Leftover chicken stores very well in the fridge - be sure to add some of the cooking liquid when you store the chicken to keep it moist.
Recipe by Empowered Sustenance at