Easy Low Carb Burrito Bowl
This easy low carb burrito bowl is a protein-packed option for any meal, combining creamy avocado, fresh veggies, and flavorful seasoned chicken, all ready in just 25 minutes.
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.
Notes
Store leftovers in airtight containers, components separately for freshness. Meal prep is great – combine before serving to keep the lettuce crisp.