Low Carb Burrito Bowl (Printable)
Vibrant bowl with seasoned meat, fresh vegetables, and bold Mexican flavors—no rice or tortillas needed.
# What You Need:
→ Protein
01 - 1.1 lb ground beef or chicken
02 - 1 tbsp olive oil
03 - 2 tsp chili powder
04 - 1 tsp cumin
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp salt
09 - ¼ tsp black pepper
→ Vegetables
10 - 1 medium head romaine lettuce, chopped
11 - 1 large avocado, diced
12 - 1 cup cherry tomatoes, halved
13 - 1 small red onion, thinly sliced
14 - 1 cup cucumber, diced
15 - 1 cup cooked cauliflower rice (optional)
→ Toppings
16 - ½ cup shredded cheddar cheese
17 - ¼ cup sour cream
18 - ¼ cup fresh cilantro, chopped
19 - 1 lime, cut into wedges
20 - ½ cup sugar-free salsa
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Add ground beef or chicken, breaking it apart with a spoon.
02 - Sprinkle chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper over the meat. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Drain excess fat if necessary.
03 - While the meat cooks, wash and chop lettuce, halve cherry tomatoes, slice onion, dice cucumber and avocado.
04 - If using, microwave or sauté cauliflower rice until hot.
05 - Start with a bed of lettuce and cauliflower rice (if using). Top with cooked meat, tomatoes, cucumber, onion, avocado, and cheese.
06 - Add a dollop of sour cream, a spoonful of salsa, cilantro, and a lime wedge. Serve immediately.
# Helpful Tips:
01 -
- You get all the bold burrito flavors without the heavy carb crash that usually follows
- Everything comes together in under 40 minutes, making it perfect for busy weeknights
02 -
- Draining the excess fat from the meat after cooking keeps the bowl from feeling too heavy
- Squeeze the lime over the bowl right before eating, otherwise the acid breaks down and loses its bright punch
03 -
- Let the meat rest in the spices for a few minutes before cooking if you have time
- Room temperature vegetables taste better than cold ones straight from the fridge