For this recipe, I took one of my favorite staples, a burrito bowl, and tweaked it so that it would include as many healing foods as possible for someone experiencing adrenal fatigue (read my adrenal fatigue posts here and here).  The kombu is rich in magnesium, zinc, iodine, and Vitamin C, and aids in digestion.  Free-range chickens are high in Omega-3s which help to balance hormones.  Sea salt helps to balance salt levels in the body.  Bell peppers help to replenish low Vitamin C levels.  Pumpkin seeds are a powerhouse for nutrients, especially magnesium.  Avocado is a good source of healthy fats, and sauerkraut contains probiotics which are beneficial for both digestion and immunity.  I think it’s amazing that so many healing things can happen when we put the right things in our body.  And the best part of all?  It tastes AMAZING.

Adrenal Lovin' Cauliflower Rice Burrito Bowl

  • Servings: 12-16 truffles
  • Difficulty: easy
  • Print


For the beans:

  • 1 cup dried black beans
  • 1 strip kombu

For the chicken: (omit for vegetarian)

  • 4 free-range chicken thighs
  • ½ cup Salsa (organic, no added sugar)
  • ½ tsp salt

For the pumpkin seeds:

  • 1/3 cup pumpkin seeds
  • ½ tsp avocado oil
  • ¼ tsp salt
  • ¼ tsp cumin
  • 1/8 tsp chili powder

For the cauliflower rice:

  • 8 cups cauliflower rice**
  • 1 TBSP avocado oil
  • 2 cloves garlic, minced
  • 2 tsp cumin
  • ½ tsp chili powder
  • ½ tsp salt
  • 1 lime
  • ¼ cup cilantro, chopped

For the peppers:

  • 1 TBSP avocado oil
  • 1 red bell pepper (organic), silced
  • 1 green bell pepper (organic), sliced
  • ½ yellow onion, sliced
  • ½ tsp cumin
  • ¼ tsp salt


  • 1 avocado, diced or smashed
  • Sauerkraut (homemade or store-bought; make sure it is lacto-fermented)
  • Salsa

**to make your own cauliflower rice, use grater attachment for food processor and feed chunks of cauliflower through it.  Or use a box grater.  Or buy it already made


  1. Soak black beans overnight. Discard water and rinse beans well.  Add to a pot with water and 1 strip of kombu.  Simmer, partially covered, until softened (about 90 minutes).
  2. Heat oven to 400 degrees. Line a pan with parchment paper and put chicken thighs on pan.  Sprinkle with salt and cover with salsa.  Bake for 20-30 minutes, until chicken is cooked through.  Let cool, remove skins, and shred with forks.
  3. Heat oven to 325 degrees. Toss pumpkin seeds with oil and spices, and spread into an even layer on the pan.  Cook for 5-7 minutes, until golden brown.
  4. In a large pan with a fitted lid, heat avocado oil over medium heat. Add garlic, cauliflower rice, and spices.  Sauté for a minute, then cover with lid.  Let cook for 2-3 minutes before stirring again.  Replace lid once more for a few more minutes.  Uncover, remove from heat, and add the juice of 1 lime and cilantro.  Mix well.  Portion the rice out into 4 bowls.
  5. In the same pan, add 1 TBSP avocado oil. Sauté peppers and onions with spices until softened, about 5 minutes.  Spoon peppers over cauliflower rice.
  6. Top with beans, shredded chicken, toasted pumpkin seeds, avocado, sauerkraut, and salsa.


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