These tropical Thai Chicken Burrito Bowls are crazy delicious. They're layered with coconut cauliflower rice, grilled Thai chicken, pineapple guacamole, cucumber salad, and drizzled with satay sauce. It's a healthy dinner recipe that is gluten-free + paleo + Whole30 compliant.
We're going rogue today and bringing together flavors from across the globe. Mexican and Thai, my two personal favorite food groups are together at last!
And yes, I did just call them food groups. As in a well-balanced diet includes all the major food groups, including Mexican and Thai. Seriously guys, I don't know what took me so long to bring these two together. They're totally 100% make for each other. A match made in heaven, or something cheeseball like that. 🙌
These bowls of tropical magic, AKA Thai Chicken Burrito Bowls, are my EVERYTHING. Let me count the ways:
- There's the coconut cauliflower rice that's creamy and almost sweet tasting. (Without any sweetener. That would kick me back to square one of my Whole30 adventure.) Every bite is like eating Thai sticky coconut rice except you get to have a big low cal smile on your face.
- Pineapple guacamole. My two other favorites finally met each other, and they get along famously. So many favs going on here!
- Juicy chicken thighs marinated in Thai spices then grilled to charcoal-y perfection.
- The cucumber salad I've been making since I was 8-years-old. It's simple, fresh, and never gets old.
- Satay sauce. OMGeee isn't satay sauce the. best. ever?!! I've made this one with almond butter to keep it paleo and Whole30. You can follow suit or use peanut butter.
Can you promise me you'll make these Thai Chicken Burrito Bowls for your Cinco de Mayo party/ Thai fusion night/ lazy Tuesday evening?
Can we admit something to each other? Bowls are awesome. And you know what I'm talking about. When you take your meal, do a lazy girl deconstruct, pile it into a bowl, throw some garnishes on for flare, and call it dinner.
Bowls are always pretty. Always. ← This is a true thing.
They're a little like that versatile piece in your closet that can take you from a dinner party, to a patio lunch, to curling up on your couch. Bowls will see you through it all.
They're also a breeze to turn into tomorrow's lunch. ← This is another true thing.
Because I work from home, I simply wrapped up that other bowl you see in the background and put it in my fridge. I wasn't expecting it to make the best lunch, but I'll eat almost anything to avoid throwing food away. #saynotofoodwaste!
Anyway, it was amazing cold straight out of the fridge. Def take to work lunchable. I think it would go a bit weird if you tried to warm it up so maybe don't do that.
So it is officially Day 22 of my Whole30 Adventure. Have you tried The Whole30 Program? It's basically no beans/ legumes/ dairy/ alcohol/ sugar for 30 days. It feels pretty limiting at first, but then things like chicken burrito bowls happen and suddenly things look up. Joking. Not Joking.
There've been some pretty wild up and downs with this program. In the course of an hour, I'll bounce between, “I'm doing this forever.” and “I would walk across hot coals for a bowl of ice cream!”
The other day, I spent literally an hour brainstorming ice cream flavors. Ice cream, even healthy banana ice cream, is prohibited on Whole30. I case you couldn't guess, spending an hour dreaming of something you can't have is torture. 😂
But to flip around to the positive side, I now have a long list of dairy-free and banana-based ice creams I plan on sharing with you guys. Brace yourself for the onslaught starting next week. If you can't wait for more, here are the 15 ice cream recipes I already have on the blog. No one ever said I don't get carried away.
If you make these Thai Chicken Burrito Bowls make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your pictures. I love seeing TEM recipes you create!
- 1 tablespoon Thai red curry paste (see notes)
- 1 tablespoon coco aminos or soy sauce (use coco aminos for paleo or Whole30)
- 1 teaspoon oil
- Juice from 1 lime
- 4 boneless chicken thighs
- 1 medium head of cauliflower
- 1 can coconut milk, divided
- 4 tablespoons peanut or almond butter (use almond for paleo and Whole30)
- 1 tablespoon coco aminos or soy sauce
- 1 tablespoon fish sauce (see notes)
- Juice from 1 lime
- ½ English cucumber, sliced
- A few slices of red onion
- 1 tablespoon mayonnaise (see notes)
- Salt and pepper, to taste
- 1 ripe avocado
- Juice from ½ lime
- A generous pinch of sea salt
- 1 cup minced pineapple
- Put the curry paste, coco aminos or soy sauce, oil and lime juice into a medium resealable bag and squish the bag so they mix together. Add the chicken, close the bag, and squish it around a little more until the chicken is coated in the marinade. Set in your fridge while you prepare the rest of the meal.
- Process the cauliflower in your food processor so that it resembles rice. You can also grate it if you don't have a food processor. Place it in a large skillet over medium-high heat and pour in 1 cup of the coconut milk. Gently simmer for about 10 minutes, or until the liquid has evaporated.
- Pour the rest of the can of coconut milk into a small pot over medium-high heat. Add the peanut or almond butter, coco aminos or soy sauce, fish sauce, and lime juice. Simmer until thickened.
- Toss the cucumber and red onion with the mayonnaise and season with salt and pepper.
- Oil your grill and heat it on high. Add the chicken and cook for 6-7 minutes per side. Cut each chicken thigh into 5-6 pieces.
- While the chicken is cooking, mash the avocado with the salt and lime juice. Stir in the pineapple.
- Load your bowl full of coconut cauli rice then top with the grilled Thai chicken, cucumber salad, and pineapple guac and drizzle with the satay sauce. Dig in!