Mexican Cauliflower Rice with Avocado Sauce

by Darcie
Mexican cauliflower rice | The Realationship Project


1 lb. ground chicken (could also use turkey, beef, or pork)

16 oz. raw cauliflower rice

1 red bell pepper, diced

1/2 large yellow or white onion (or one whole small onion), diced

8-12 oz. fresh spinach (add based on preference)

1-2 tbsp. minced garlic

1-2 tsp. cumin

1-2 tsp. chili powder

1/2 tsp. onion powder

salt and pepper to taste

For the sauce:

1/2-3/4 avocado (start with 1/2 and add more if preferred)

1/2 cup full fat plain Greek yogurt (can also sub low fat, but will be thinner)

1/3 bunch cilantro

1/2 lime

Optional: hot sauce for topping




  1. Heat a large skillet over medium heat.
  2. Add avocado oil (or your choice of fat) to the skillet.
  3. Add ground chicken and break up with a spatula.
  4. Once chicken is partially cooked, add bell pepper and onion. Cook until veggies are soft and meat is fully cooked, about 5-7 minutes.
  5. Stir in spices and minced garlic and cook another 30 seconds.
  6. Meanwhile heat another skillet and add oil/fat (1-2 tbsp.).
  7. Add cauliflower rice. Season with salt and pepper to taste. Cooked until rice is soft, about 5-7 minutes.
  8. To make the avocado sauce: in a food processor, blend all ingredients together until smooth.
  9. Divide rice, meat, and veggies between bowls.
  10. Top with avocado sauce.
  11. Add hot sauce if desired.
  12. Enjoy!





This website uses cookies to improve your experience. We take it you're ok with this, but you can opt-out if you wish. Accept