Vegetable Burrito Bowl


  • 1 red capsicum, de-seeded and sliced

  • 1 yellow capsicum, de-seeded and sliced

  • 3 medium zucchinis

  • 2 cups mushrooms, halved

  • 3 tbsp. olive oil

  • 1 tsp. dried oregano

  • 1/2 tsp. smoked paprika

  • Juice of half a lemon

  • Pinch of red pepper flakes

  • Salt and pepper to taste

  • Cubed avocado, for serving

  • Fresh coriander, for serving

Cauliflower Rice Ingredients:

  • 1 tbsp. olive oil

  • 1 onion, diced

  • 2 garlic cloves, crushed

  • 2 cups cauliflower, riced

  • 1 cup chicken or vegetable stock

  • Salt and pepper to taste


Pre-heat oven to 200 C.

Place the capsicums, zucchini and mushroom on a baking sheet, but keep them divided. Drizzle with olive oil.

Season the mushrooms and zucchini with dried oregano, lemon juice, salt and pepper.

Season the peppers with smoked paprika, red pepper flakes, salt and pepper.

Coat the vegetables with the seasoning, still keeping them divided; place in the oven.

Roast for 25 minutes or until the vegetables are done to your liking.

For the cauliflower rice, fry the onion and garlic in coconut oil until soft and translucent.

Add the riced cauliflower and fry for a minute before adding a few tablespoons of the chicken stock. Allow the stock to be absorbed, then add more, and allow to cook until cauliflower is softened to your liking.

Season to taste.

Serve the roasted vegetables on top of the cauliflower rice, top it with cubed avocado and fresh coriander.

Recipe credit: Paleo Leap

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