Mexican Burrito Bowl with a healthier Cilantro-Lime Fried Rice

New Year, new you! That is what you hear, with the beginning of the New Year. It’s been a constant almost 6 weeks of loads of good, rich food, desserts, comfort foods, partying, alcohol and it is time to start clean, detox, get back into shape, have healthy eating habits, work out and work towards losing all that weight that has been gained in the past few weeks! It is so important to make sure that we are fueling our bodies with nutritious, healthy foods that are nourishing, and represent all the food groups such as protein, carbohydrates, good fats, vitamins and minerals. One way of incorporating all these food groups into our meals is with a wholesome salad.



I am really excited to partner with FeedFeed and Earthbound Farm to bring to you a really delicious, organic, nourishing, healthy, colorful recipe! Earthbound Farm has been around since 1984, and are located in the beautiful Carmel Valley and have grown their business to 50,000 acres of gorgeous organic produce. Earthbound Farm is the #1 organic packaged salad brand in North America and produces an extensive line of organic fresh and frozen fruits and vegetables. ! Their motto is to not conquer the beautiful planet with chemicals and have made a commitment to farm organically, and believe that they grow happy people with healthy bodies, nourished by their organic produce. They grow their produce with zero toxic synthetic chemicals and are non-GMO based. I have been using their products for a while now, and you can taste the freshness in their produce!


I even had the opportunity to visit the Earthbound Farm last week with the sweet Kevin Masse at the Feedfeed, and a very talented group of food bloggers/photographers, at their Farm Stand in Carmel Valley, which was a fantastic experience. We learnt that the farm started off as an organic Raspberry Farm, free of pesticides, and they expanded to growing organic vegetables, sticking to their commitment to deliver organic fresh produce to the consumers. It was a very fun event and a great learning experience, where we got to see the beautiful space, including the herb garden and the kitchen garden as well. Visiting farms and understanding the origin of organic produce, the practices behind it, and what a company believes in, really makes you appreciate the efforts of the hard working farmers, such that you as a consumer can reap the benefits of it.






Earthbound Farm is kicking off 2018 with a 21 day challenge! The 21 day challenge is based on the idea that it takes 21 days to form a new habit. Earthbound is challenging consumers to incorporate fresh organic produce into their diet for 21 days. They have a new product line of Riced Veggies : 1) Cauliflower Riced Veggies 2) Cauliflower and Broccoli Riced Veggies 3) Cauliflower Medley Riced Veggies.


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My recipe for the Mexican Burrito Bowl uses the Organic Cauliflower Medley Riced Veggies, which features vegetables like cauliflower, carrots, broccoli, and onions. I love a good hearty burrito bowl, so instead of cilantro lime rice, I used the Cauliflower Medley Riced Veggies to make the Cilantro Lime Cauliflower Rice. I used seasonal hearty vegetables like butternut squash and sweet potatoes, and roasted them with Mexican spices and chipotle in adobo sauce. I flavored the black beans with spices too. Along with simple pico de gallo, and grated cheddar cheese, and sliced avocado, and a drizzle of a spiced pepita yogurt sauce, this meal was fulfilling and utterly delicious! I hope you get a chance to try this recipe!


This post has been generously sponsored by TheFeedFeed & Earthbound Farm – all opinions are my own.


Earthbound Farm Mexican Burrito Bowl


  • Makes 2 burrito bowls:
  • Ingredients:
  • Cilantro Lime Cauliflower Rice:
  • 1 14 ounce packet of Cauliflower Medley Riced Veggie
  • 2 garlic cloves
  • ¼ cup of finely chopped cilantro
  • ¼ cup of chopped spring onions
  • Juice from 1 lime
  • ¾ tsp salt
  • ¾ tsp pepper
  • 1-2 tbsp olive oil
  • Roasted Butternut Squash and Sweet Potatoes:
  • 2 cups small cubed butternut squash
  • 2 cups small cubed sweet potato
  • 1 tsp smoked paprika
  • ¾ tsp ancho chilli powder
  • ¾ tsp salt
  • 2 tbsp olive oil
  • 1 tbsp chopped chipotle in adobo sauce
  • Flavored Black Beans:
  • 1 can of black beans
  • 1 ½ tbsp. of olive oil
  • 1 garlic clove
  • ½ tsp smoked paprika
  • ½ tsp cumin powder
  • Pico de gallo:
  • 1 ½ cups finely chopped tomatoes(remove the juice)
  • 2 tbsp finely chopped cilantro
  • 2 small shallots finely chopped
  • 1 serrano chilli finely chopped(seeds removed)
  • Juice of 1 lime
  • Spiced Pepita Yogurt Sauce:
  • ½ cup of toasted pepita seeds
  • 1 cup greek yogurt
  • Juice of 1 ½ limes
  • ½ tsp salt
  • ½ tsp pepper
  • 1 jalapeno
  • 2 tbsp chopped cilantro
  • Other fixings:
  • 1 avocado thinly sliced
  • Lime wedges from 1 lime


  1. Cilantro Lime Cauliflower Rice:
  2. In a medium shallow pan, on medium heat, add in the oil. Let it heat up for about 1 minute. Add in the garlic and saute for 30 seconds. Add in the riced veggies, half of the cilantro and half of the spring onions, and saute it for 2-3 minutes. Now increase the heat to high, cover the pan, and let it cook for about 4 minutes, sautéing to make sure it does not burn every minute. This is to char the mixture ever so slightly. Remove the lid and let it cook for another minute to evaporate any water released. Switch off the stove. Mix in the lime juice and saute. Sprinkle with the remaining cilantro, spring onions.
  3. Roasted Butternut Squash and Sweet Potatoes(can be made 3-4 days ahead):
  4. Preheat the oven to 400 degrees. In a small baking sheet, add in the chopped butternut squash, sweet potatoes, spices, oil and chipotle in adobo sauce. Mix it all together well. Lay it flat on the baking sheet and bake for 30 minutes. Remove after 30 minutes and let cool.
  5. Flavored Black Beans:
  6. In a small saucepan, add the oil at medium heat. Grate in the garlic and saute for 30 seconds. Add in the black beans, spices and mix for 2 minutes, just to flavor the black beans and incorporate and warm it up.
  7. Pico de Gallo:
  8. Mix all the ingredients in a small mixing bowl. Set it aside.
  9. Pepita Yogurt Sauce(can be made atleast 3-4 days ahead):
  10. Char the jalapeno on the stove, turning it every 20 seconds, to char all the sides evenly. Now put it into a small bowl, cover with plastic film and set it aside to cool. Once cool, remove the black char from the outside. It should just peel off. De-seed the jalapeno, and set it aside.
  11. In a high speed blender, add in all the ingredients including the charred jalapeno, and blend until it becomes saucey and smooth.
  12. Assembly:
  13. In a medium sized bowl, put all the ingredients in sections : Cilantro Lime Cauliflower Rice, Flavored Black Beans, Roasted Butternut Squash and Sweet Potatoes, Pico de Gallo, Cheddar Cheese, Sliced Avocado, Lime wedges.
  14. Your bowls are ready to eat!
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