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Chipotle Chicken Taco Bowls | Get Inspired Everyday!

Chipotle Chicken Taco Bowls



Avocado Tomato Salsa:

  • 1 pound tomatoes, about 3 medium
  • 1 small jalapeno, stems and seeds removed
  • 1 ripe avocado, peeled, pitted, and cubed
  • 3/4 cup diced red onion, see note
  • 1/4 cup chopped fresh cilantro
  • 1 Tablespoon lime juice
  • 1 Teaspoon sea salt, or to your taste

Cilantro Lime Cauliflower Rice:

  • 1 head cauliflower, 2 pounds
  • 1/41/2 cup water
  • 1/4 cup chopped fresh cilantro
  • 1 Tablespoon freshly squeezed lime juice
  • sea salt to taste

Sautéed Veggies:

  • 1 large red bell pepper, 10 ounces
  • 1 red onion, about 2 cups after slicing
  • 1 Tablespoon avocado or olive oil
  • 1/2 Teaspoon sea salt
  • 1/2 Teaspoon ground cumin

Final Touches:


  1. For the salsa, remove the cores from the tomatoes, and chop them into bite sized pieces. Finely chop the jalapeno, there should be around 2 Tablespoons. Add the chopped jalapeno and tomatoes to a bowl along with the avocado cubes, red onion, cilantro, and lime juice. Season to taste with sea salt and set aside.
  2. For the cauliflower rice, start by trimming away the leaves around the head of cauliflower. Then to make ‘rice’ either grate the head of cauliflower on a cheese grater, or cut it into about 3″ pieces, and process until it’s a rice like texture in a food processor.
  3. Add the cauliflower rice and 1/4 cup water, (only add the extra if the rice gets too dry while cooking) to a pan with a sprinkling of sea salt. Cover with a lid and bring the pan to a boil. Immediately reduce the heat to a simmer and steam the ‘rice’ until it’s tender, about 5-6 minutes. When the rice is done, it can be set aside and kept warm until you finish the rest of the recipe. It’s best to add the cilantro and lime juice right before serving.
  4. While the rice cooks, make the sautéed veggies. Remove the stem and seeds from the bell pepper and slice it in half. Then slice each half into 1/4″ wide strips. Once you’ve cut up both halves into strips, cut the strips in half crosswise to create smaller pieces.
  5. For the onion, if you buy a large enough onion, (14 ounces) you can cut your 3/4 cup diced onion for the salsa first before cutting the remaining onion into 1/4″ half moon slices for the sautéed veggies. Then preheat a 9″ cast iron pan over medium high heat, add the avocado oil and cut up pepper and onion. Sauté briefly, 1-2 minutes, then add the sea salt and cumin. Continue to sauté until the veggies are crisp tender, about 5 minutes.
  6. Make sure your Slow Cooker Chipotle Chicken is heated/reheated before finishing the recipe.
  7. Stir the cilantro and lime juice into the cauliflower rice, and season to taste with sea salt.
  8. Serve the cauliflower rice, sautéed veggies, salsa, chipotle chicken, and sliced green onions altogether and let everyone assemble their bowls as desired.
  9. Any leftovers refrigerate well for 2-3 days, and are great for lunches.


To make the preparation easier (and faster), try to chop each ingredient all at once. Chop the cilantro and separate it into both the cauliflower rice and the salsa. For the onion, I diced the 3/4 cup for the salsa, and then cut the remaining onion up for the sautéed veggies.

  • Prep Time: 30 mins
  • Cook Time: 10 mins