American dinner

Metabolic Health Chipotle Bowl with Cauliflower Rice & Fermented Toppings

Name: Metabolic Health Chipotle Bowl with Cauliflower Rice & Fermented Toppings
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (about 1.5 lbs); 2 tbsp avocado oil; 2 tsp smoked paprika; 1.5 tsp ground cumin; 1 tsp chili powder; 0.5 tsp cayenne pepper; 1 tsp garlic powder; 0.5 tsp turmeric powder; 0.5 tsp ground ginger; 0.5 tsp oregano; 1 tsp sea salt; 0.5 tsp black pepper; 1 head cauliflower, riced (about 4 cups raw); 1 cup organic vegetable or bone broth; 1 cup fresh cilantro, finely chopped; 3 limes, juiced; 1 can (15 oz) black beans, drained and rinsed; 2 cups raw broccoli florets; 1 cup raw Brussels sprouts, shredded; 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 0.5 red onion, finely diced; 2 tbsp white miso paste; 1 tbsp raw apple cider vinegar; 1 cup unsweetened plain Greek yogurt; 0.5 cup fermented kimchi, chopped; 2 avocados, sliced; 3 tbsp raw sauerkraut (unpasteurized); 2 tbsp raw pumpkin seeds; 2 tbsp raw sunflower seeds

Metabolic health burrito bowl with cauliflower rice, probiotics, turmeric & ginger. Blood sugar stable, gut-healing copycat recipe.

Prep: 25 minCook: 30 minTotal: 55 minServes 4385 cal

Health Scores

Gut Health9/10

Anti-Inflammatory9/10

Blood Sugar Control9/10

Instructions

1
In a small bowl, whisk together miso paste, 2 tbsp lime juice, raw apple cider vinegar, tahini, and 2 tbsp water to create a probiotic-rich dressing. Set aside.
2
Season the chicken breasts on both sides with smoked paprika, cumin, chili powder, cayenne pepper, garlic powder, turmeric, ginger, oregano, salt, and black pepper, coating evenly.
3
Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
4
Place seasoned chicken in the hot skillet and cook for 6-7 minutes on the first side without moving, developing a golden crust.
5
Flip chicken and cook for another 6-7 minutes until internal temperature reaches 165°F. Transfer to a cutting board, rest for 5 minutes, then slice into bite-sized pieces.
6
In a large skillet over medium heat, sauté riced cauliflower in 1 tbsp avocado oil for 5-7 minutes, stirring frequently, until it begins to soften and lighten in color.
7
Add 1 cup broth to the cauliflower rice, cover, reduce heat to low, and simmer for 8-10 minutes until tender but not mushy.
8
Fluff with a fork and stir in 0.75 cup fresh cilantro and juice of 2 limes until well combined. Season with sea salt to taste.
9
In a separate pot, gently warm the black beans over medium-low heat with the diced red bell pepper for 3-4 minutes. Stir occasionally but do not boil, as heat can damage probiotics.
10
Divide cauliflower rice base (approximately 1 cup per bowl) among four bowls.
11
Top each bowl with 3-4 oz sliced seasoned chicken breast.
12
Add a portion of warmed black beans and red bell pepper mixture to each bowl.
13
Add a small handful of raw broccoli florets and shredded Brussels sprouts to each bowl for additional fiber and glucosinolates.
14
Top with diced red onion, halved cherry tomatoes, and fresh avocado slices.
15
Drizzle 3 tbsp of the miso-tahini dressing over each bowl.
16
Add 2 tbsp fermented kimchi and 1.5 tbsp raw sauerkraut to each bowl for live probiotics and digestive enzymes.
17
Sprinkle 1.5 tsp each of pumpkin seeds and sunflower seeds, plus 0.25 tsp ground flaxseed, over the top for omega-3 fatty acids and additional fiber.
18
Garnish with minced jalapeño if desired and fresh cilantro before serving. Serve immediately while cauliflower rice is warm and fermented toppings are fresh.

Variations & Substitutions

Ingredient	Substitute	Notes
2 cups long-grain white rice or brown rice	1 head cauliflower, riced (about 4 cups raw)	Cauliflower rice is 95% lower in carbs, provides prebiotic fiber, supports blood sugar stability, and reduces glycemic load while maintaining satiety
3.5 cups chicken or vegetable broth	1 cup organic vegetable or bone broth	Reduced volume needed for cauliflower rice; bone broth provides collagen and amino acids that support gut barrier integrity and reduce inflammation
2 cups corn kernels	2 cups raw broccoli florets + 1 cup raw Brussels sprouts, shredded	Broccoli and Brussels sprouts provide glucosinolates (anti-inflammatory compounds), higher fiber, lower sugar content, and prebiotic compounds that feed beneficial gut bacteria
2 cups shredded cheddar cheese	2 tbsp white miso paste mixed into dressing	Miso provides probiotics, enzymes, and umami depth while reducing saturated fat and providing gut-health benefits; eliminates dairy bloating for many
1 cup Greek yogurt plain + 1 cup fresh salsa separate	1 cup unsweetened Greek yogurt mixed with miso, tahini, lime juice, and apple cider vinegar	Creates a probiotic-rich dressing with healthy fats (tahini), enzymes (ACV), and beneficial bacteria; tahini adds omega-3s and mineral density
1 cup fresh salsa (often high in added sugars)	3 tbsp raw sauerkraut + 2 tbsp fermented kimchi	Provides live lactobacillus cultures that support gut dysbiosis reversal, improve digestion, reduce inflammation, and enhance nutrient bioavailability without added sugars
2 tbsp olive oil (standard)	2 tbsp avocado oil	Higher smoke point prevents oxidation during cooking; contains lutein and zeaxanthin for additional anti-inflammatory benefits
Original spice blend without turmeric and ginger	Added 0.5 tsp turmeric and 0.5 tsp ground ginger to spice blend	Turmeric's curcumin and ginger's gingerols are potent anti-inflammatory compounds that reduce systemic inflammation and support metabolic health
No seeds or nuts	2 tbsp raw pumpkin seeds + 2 tbsp raw sunflower seeds + 1 tbsp ground flaxseed	Provide omega-3 fatty acids (especially flaxseed), zinc, magnesium, and fiber; support hormone production and reduce inflammation
1 can pinto beans	Removed, replaced with raw vegetables	Reduces overall carb load and lectins; raw vegetables provide more bioavailable nutrients and preserve enzyme activity for digestive health

Nutrition Information

Per serving (serves 4)

Calories	385
Total Fat	16g
Carbohydrates	22g
Fiber	12g
Protein	38g