This easy low carb burrito bowl is a wonderful, protein-packed option for breakfast or any meal of the day. It offers a delightful combination of creamy avocado, fresh veggies, and flavorful seasoned chicken. Plus, it comes together in just 25 minutes, making it perfect for busy mornings or cozy family dinners.
Why You Will Love This Easy Low Carb Burrito Bowl
This recipe is fantastic because it’s quick and simple. You can have a hearty meal on the table with minimal prep work. It’s packed with everyday ingredients, which you probably already have at home. Your family will love the blend of flavors, and it’s a great way to sneak in some extra veggies. Everyone from kids to adults can enjoy this delicious burrito bowl.
How to Make Easy Low Carb Burrito Bowl
Making this burrito bowl is a straightforward process. Start by cooking your protein in a skillet. Then, prepare your cauliflower rice and veggies. Finally, layer everything in a bowl for a colorful and nutrient-rich meal. The steps are simple enough for anyone to follow.
What You Need
- 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)
Step-by-Step
- Heat a large skillet over medium-high heat and add the ground chicken, breaking 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
This burrito bowl is delicious on its own but can be jazzed up with extra toppings. Consider adding sliced olives, fresh lime wedges, or even a sprinkle of chili powder for a bit of heat. Serve it with a side of tortilla chips or fresh fruit for a refreshing touch. It’s ideal for casual family dinners or meal prep for the week.
How to Store Easy Low Carb Burrito Bowl
To keep leftovers fresh, store the components separately if possible. Place the seasoned protein, veggies, and sauces in airtight containers in the fridge. You can enjoy them for up to 3-4 days. To reheat, simply microwave the protein and cauliflower rice. The avocado and fresh toppings can be added just before serving for the best flavor and texture.
Recipe Tips
- Timing: Allow the meat to rest for better flavor.
- Texture: Do not overcook the cauliflower rice; it should be tender yet firm.
- Ingredient Swaps: Use your favorite protein or skip it for a vegetarian version.
- Avoid mistakes: Don’t skip the seasoning, as it brings all the flavors together.
- Serving size: This recipe easily scales up for larger groups or gatherings.
Variations & Swaps
- For a spicy kick: Add more jalapeño or a dash of hot sauce to taste.
- Kid-friendly version: Serve the protein and toppings on a tortilla for an easy burrito wrap.
- Make it vegetarian: Substitute the ground meat with black beans or quinoa for a hearty twist.
FAQs
Can I make this burrito bowl ahead of time?
Yes! You can prepare the ingredients and store them in the fridge for a few days. However, it’s best to combine everything just before serving to keep the lettuce crisp and the avocado fresh.
Can I freeze my leftovers?
While the cooked protein can be frozen, it’s best to enjoy the salad components fresh. If you freeze the protein, it will be good for about 2-3 months.
How can I reheat my burrito bowl?
Simply microwave the protein and cauliflower rice until hot. Add fresh toppings like avocado and salsa just before serving.
What if I don’t have cauliflower rice?
You can use brown rice, quinoa, or even shredded lettuce for a lighter option. Each will give the bowl a different texture and taste.
What should I do if I don’t like spicy food?
You can leave out the jalapeño and use mild salsa. Feel free to adjust seasoning to fit your taste preferences while keeping it delicious!
Easy Low Carb Burrito Bowl
Ingredients
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
Cooking the Chicken
- Heat a large skillet over medium-high heat and add the ground chicken, breaking 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.
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.
Assembling the 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.
