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.

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INGREDIENTS

– Thai red curry paste – Boneless chicken thighs – Soy sauce – Head of cauliflower – Coconut milk – Almond butter – Fish sauce – Avocado Full Ingredients

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.

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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.

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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.

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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.

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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.

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