Thai Chicken Burrito Bowls with Coconut Cauli Rice and Pineapple Guac
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 sugar. 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 and 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.
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!
Thai Chicken Burrito Bowls with Coconut Cauli Rice
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The Thai Chicken
The Coconut Cauliflower Rice
- 1 medium head of cauliflower
- 14 ounce can coconut milk, divided
The Satay Sauce
- 4 tablespoons all-natural 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
The Cucumber Salad
- ½ English cucumber, sliced
- A few thin slices of red onion
- 1 tablespoon mayonnaise, see notes
- Salt and pepper, to taste
The Pineapple Guacamole
- 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.1 tablespoon Thai red curry paste, 1 tablespoon coco aminos or soy sauce, 1 teaspoon oil, Juice from 1 lime, 4 boneless chicken thighs
- 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.1 medium head of cauliflower
- 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.4 tablespoons all-natural peanut or almond butter, 1 tablespoon coco aminos or soy sauce, 1 tablespoon fish sauce, Juice from 1 lime
- Toss the cucumber and red onion with the mayonnaise and season with salt and pepper.½ English cucumber, A few thin slices of red onion, 1 tablespoon mayonnaise, 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.1 ripe avocado, Juice from ½ lime, A generous pinch of sea salt, 1 cup minced 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!