Chicken Taco Bowl with Cauliflower Rice

This recipe brings together everything you love about a taco in one hearty bowl: shredded chicken, cheese, beans, lettuce, and salsa. For an extra boost of vegetables, we use cauliflower instead of rice. We’ve topped our taco bowls with salsa and shredded cheese, but pickled onions, avocado, and cilantro would make great toppings too. 

Note: This recipe should not be scheduled in advance, as the starch zone is unrefrigerated and the cauliflower rice cannot sit safely for over 2 hours without refrigeration.

Chicken Taco Bowl with Cauliflower Rice

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 2 hours and 15 minutes
  • Print


  • 1 ¼ lbs boneless, skinless chicken breasts
  • 2 tbsp vegetable oil, separated
  • 1 can black beans, drained and rinsed
  • 2 tsp cumin
  • 2 cups cauliflower rice
  • 1 head romaine lettuce
  • 1 cup salsa, homemade or store-bought
  • ½ cup shredded cheese such as cheddar, pepper jack, or monterey jack
  • 1 lime


Pat chicken dry and season generously with salt and pepper. Vacuum seal chicken with 1 tbsp vegetable oil, place in a Suvie pan, cover with water, and insert into your Suvie.

Place beans and cumin in the top left zone of your Suvie.

Place cauliflower rice in the starch pan and insert into your Suvie. Input settings and cook.

My Cook > Multi-Zone Settings

Protein: 155 for 1 hour

Vegetable: 10 minutes 

Starch: 10 minutes

Just before the chicken has finished cooking, tear the romaine into bite size pieces. Juice half the lime into a bowl and whisk in 1 tbsp of vegetable oil to make a simple vinaigrette. Season vinaigrette with salt and pepper to taste.

Remove cauliflower from your Suvie and transfer to a bowl with the beans, stirring to incorporate. Squeeze remaining lime half over the rice and beans. Season with salt and pepper to taste.

Pat chicken dry and shred into bite-sized pieces.

Toss the romaine in the vinaigrette and then divide between plates. Divide cauliflower and beans between plates and top shredded cheese. Divide chicken between plates and spoon salsa over each serving. 


Nutritional Information per serving (4 servings per recipe): Calories 420, Total Fat 16g, Total Carbohydrates 23g, Total Sodium 1030mg, Total Protein 45g

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