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Easy Low Carb Burrito Bowl Recipe

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★★★★★

4.6 from 144 reviews

This Easy Low Carb Burrito Bowl is a flavorful and healthy meal featuring seasoned ground chicken or your choice of protein, fresh vegetables, and a variety of vibrant toppings. Perfect for those looking for a low-carb, high-protein dish that’s quick to prepare and packed with Mexican-inspired flavors.

Ingredients

Scale

Main 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)

Instructions

  1. Cook the Protein: Heat a large skillet over medium-high heat. Add the ground chicken (or chosen protein), breaking it apart with a wooden spoon. Cook for 5-6 minutes until no pink remains and the meat is lightly browned.
  2. Season the Protein: Drain any excess fat from the cooked meat. Add the taco seasoning packet along with 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is evenly coated and most of the liquid has evaporated.
  3. Rest the Protein: Remove the skillet from heat and let the seasoned protein rest for 5 minutes to allow flavors to develop fully while you prepare the other components.
  4. Prepare the Cauliflower Rice: If using frozen cauliflower rice, microwave it 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 it cool slightly to prevent the lettuce from wilting.
  5. Assemble the Burrito Bowls: In serving bowls, layer chopped romaine lettuce first. Add a portion of cauliflower rice alongside, then top with the seasoned protein, diced avocado, halved cherry tomatoes, finely diced red onion, shredded Mexican cheese blend, and chopped cilantro.
  6. Add Toppings and Serve: Finish each bowl with dollops of full-fat sour cream, a generous spoonful of sugar-free salsa, minced jalapeño to taste, and a fresh squeeze of lime juice. Serve immediately and enjoy!

Notes

  • You can substitute ground chicken with ground turkey, beef, or plant-based protein according to preference.
  • Adjust the amount of jalapeño to control the spice level.
  • Using fresh cauliflower rice gives a firmer texture; frozen cauliflower rice is a convenient shortcut.
  • For a dairy-free version, omit cheese and sour cream or substitute with non-dairy alternatives.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: low carb burrito bowl, healthy dinner, ground chicken recipe, Mexican bowl, cauliflower rice recipe, keto burrito bowl

Find it online: https://servedbynora.com/easy-low-carb-burrito-bowl-recipe/