why make this recipe
This Easy Low Carb Burrito Bowl is perfect for busy mornings or any time you need a quick and nutritious meal. It’s packed with protein, fresh veggies, and healthy fats while being low in carbs. This means you can enjoy a tasty meal without feeling guilty. Plus, it only takes 25 minutes to prepare, making it a great option for breakfast or lunch.
how to make Easy Low Carb Burrito Bowl
Ingredients:
- 1 lb ground chicken (or beef, turkey, or plant-based protein)
- 1 packet taco seasoning (store-bought or homemade)
- 3 cups cauliflower rice (fresh or frozen)
- 4 cups romaine lettuce (chopped)
- 1 large avocado (diced)
- 1 cup cherry tomatoes (halved)
- 0.5 cup red onion (finely diced)
- 1 cup Mexican cheese blend (shredded)
- 0.25 cup fresh cilantro (chopped)
- 0.5 cup sugar-free salsa
- 0.25 cup full-fat sour cream
- 2 tbsp fresh lime juice
- 1 whole jalapeño (minced, adjust to taste)
Directions:
- Heat a large skillet over medium-high heat and add the ground chicken. Break it apart with a wooden spoon as it cooks for 5-6 minutes until no pink remains and it’s lightly browned.
- Drain any excess fat, then add the taco seasoning packet with 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is evenly coated and the liquid has mostly evaporated.
- Remove the seasoned protein from heat and let it rest for 5 minutes while you prepare the other components. This resting time allows the flavors to fully develop.
- If using frozen cauliflower rice, microwave for 4-5 minutes until heated through. For fresh cauliflower rice, heat a dry skillet over medium heat and sauté for 3-4 minutes until tender but still firm. Let cool slightly to prevent wilting the lettuce.
- Layer the chopped romaine in serving bowls, add a portion of cauliflower rice alongside, then top with the seasoned protein, diced avocado, tomatoes, red onion, cheese, and cilantro.
- Finish each bowl with dollops of sour cream, a generous spoonful of salsa, minced jalapeño to taste, and a fresh squeeze of lime juice just before serving.
how to serve Easy Low Carb Burrito Bowl
Serve this burrito bowl warm in individual bowls. It makes a great breakfast option but can also be enjoyed for lunch or dinner. You can even pack it for meal prep, making a convenient option for busy days.
how to store Easy Low Carb Burrito Bowl
To store leftovers, place the cooled components in airtight containers. Keep the vegetables separate from the protein and sauces to maintain freshness. The burrito bowl will stay good in the fridge for up to 3 days. Reheat the protein in the microwave before serving.
tips to make Easy Low Carb Burrito Bowl
- If you’re short on time, using frozen cauliflower rice can save you prep time.
- Customize the toppings based on your preference. You can add other veggies or different types of cheese.
- For a spicier kick, add more jalapeños or a dash of your favorite hot sauce.
variation
You can swap out the ground chicken for any protein you like, such as ground turkey or even plant-based alternatives for a vegetarian version. Consider adding different toppings like black olives, corn, or shredded lettuce for extra flavor and texture.
FAQs
1. Can I make this ahead of time?
Yes, you can prepare the components in advance and assemble the bowl just before serving for the best taste.
2. What can I use instead of cauliflower rice?
If you prefer rice, you can use brown rice or quinoa, but keep in mind it will increase the carb content.
3. How can I make this dish dairy-free?
You can omit the cheese and sour cream, and substitute with avocado or coconut yogurt for creaminess.
Easy Low Carb Burrito Bowl
Ingredients
Main Ingredients
- 1 lb ground chicken (or beef, turkey, or plant-based protein) Use any protein of your choice.
- 1 packet taco seasoning Store-bought or homemade.
- 3 cups cauliflower rice Can be fresh or frozen.
- 4 cups romaine lettuce, chopped
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, finely diced
- 1 cup Mexican cheese blend, shredded
- 0.25 cup fresh cilantro, chopped
- 0.5 cup sugar-free salsa
- 0.25 cup full-fat sour cream
- 2 tbsp fresh lime juice
- 1 whole jalapeño, minced Adjust to taste.
Instructions
Cooking the Protein
- Heat a large skillet over medium-high heat and add the ground chicken. Break it apart with a wooden spoon as it cooks for 5-6 minutes until no pink remains and it’s lightly browned.
- Drain any excess fat, then add the taco seasoning packet with 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is evenly coated and the liquid has mostly evaporated.
- Remove the seasoned protein from heat and let it rest for 5 minutes while you prepare the other components.
Preparing the Cauliflower Rice
- If using frozen cauliflower rice, microwave for 4-5 minutes until heated through. For fresh cauliflower rice, heat a dry skillet over medium heat and sauté for 3-4 minutes until tender but still firm. Let cool slightly to prevent wilting the lettuce.
Assembling the Burrito Bowl
- Layer the chopped romaine in serving bowls, add a portion of cauliflower rice alongside, then top with the seasoned protein, diced avocado, tomatoes, red onion, cheese, and cilantro.
- Finish each bowl with dollops of sour cream, a generous spoonful of salsa, minced jalapeño to taste, and a fresh squeeze of lime juice just before serving.