Low Carb Burrito Bowl

The smell of cumin hitting hot oil always pulls me back to a weeknight when I was rummaging through the fridge, determined to skip the rice and tortillas but not the flavor. I grabbed a bag of cauliflower rice I had forgotten about, browned some beef with every spice jar I could reach, and built a bowl that tasted like rebellion against carb cravings. My husband wandered into the kitchen, skeptical, until he took his first bite and went back for seconds without a word. That night, this bowl became our new default dinner, proof that you don't need bread or beans to feel completely satisfied.

I started making these bowls on Sunday nights and packing them for lunch all week, each container a little different depending on what needed using up. One time I forgot the lime wedges and realized halfway through eating how much they mattered, that sharp citrus cut through the richness and woke everything up. Now I keep a bag of limes on hand like they're a pantry staple, and I'll squeeze half a lime over my bowl even when no one's watching.

Ingredients

• Ground beef (85% lean): The slight fat content keeps the meat juicy and helps the spices cling without needing extra oil.
• Olive oil: A tablespoon is enough to get the onions and peppers softening without making the pan greasy.
• Yellow onion: Diced small, it melts into the background and adds a sweet, savory base that balances the heat.
• Garlic: Freshly minced garlic blooms in the hot oil and fills the kitchen with that unmistakable aroma.
• Red bell pepper: It adds color and a mild sweetness that plays nicely with the smoky spices.
• Chili powder: The backbone of the seasoning, it brings warmth and a hint of earthiness to every bite.
• Ground cumin: This is what makes it taste like a proper taco filling, toasty and a little nutty.
• Smoked paprika: A secret weapon for depth, it gives the beef a gentle smokiness without turning on the grill.
• Dried oregano: Just a pinch adds an herby note that ties the spices together.
• Onion powder and garlic powder: They layer in extra savory flavor that fresh aromatics alone can't achieve.
• Cayenne pepper: Optional, but a quarter teaspoon adds a low hum of heat that builds as you eat.
• Salt and black pepper: Adjust to taste, they help every other flavor come forward.
• Cauliflower rice: Use fresh or thawed frozen, it soaks up the pan drippings and tastes more like real rice than you'd expect.
• Butter or olive oil: A tablespoon gives the cauliflower rice a rich, slightly golden finish.
• Romaine lettuce: Shredded, it stays crisp under the warm beef and adds a refreshing crunch.
• Cherry tomatoes: Halved, they burst with juice and a touch of acidity that brightens the bowl.
• Avocado: Creamy and mild, it cools down the spices and makes every forkful feel indulgent.
• Cheddar cheese: A sprinkle adds salty richness, but you can skip it if you're going dairy-free.
• Sour cream or plain Greek yogurt: A dollop on top adds tang and creaminess that balances the heat.
• Fresh cilantro: Chopped, it adds a bright, herbaceous finish that tastes like summer.
• Lime wedges: Squeeze them over everything just before eating, they're the final touch that pulls it all together.

Instructions

Mix the Seasoning:

In a small bowl, stir together chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne if you like a little kick. Having it ready means you can toss it in all at once without scrambling for jars mid-cook.

Heat the Pan:

Set a large nonstick or cast-iron skillet over medium-high heat and add the olive oil. Let it shimmer and dance before you add anything, that's when you know it's ready.

Soften the Aromatics:

Toss in the diced onion and let it cook for about three minutes, stirring now and then, until it turns translucent. Stir in the garlic and red bell pepper, cooking another two minutes until everything smells sweet and fragrant.

Brown the Beef:

Push the vegetables to one side and add the ground beef, breaking it up with a spoon as it hits the heat. Let it cook for five to six minutes, stirring occasionally, until no pink remains and the edges start to brown and crisp.

Season and Simmer:

Sprinkle the prepared taco seasoning over the beef and vegetables, stirring well so every crumble is coated. Cook for two more minutes to let the spices bloom, then season with salt and black pepper to taste.

Cook the Cauliflower Rice:

Wipe out half the skillet or grab a second pan, add the butter or olive oil over medium heat. Toss in the cauliflower rice, season lightly with salt, and cook for four to five minutes, stirring often, until tender but not mushy.

Build the Base:

Divide the shredded romaine among four bowls, spreading it out to create a bed for everything else. Spoon a generous portion of the seasoned beef mixture over the lettuce in each bowl.

Add the Cauliflower Rice:

Nestle a scoop of cauliflower rice beside or under the beef in each bowl. It'll soak up any juices and add a fluffy, grain-like texture.

Garnish Generously:

Top each bowl with halved cherry tomatoes, diced avocado, and a sprinkle of shredded cheddar. Add a dollop of sour cream or Greek yogurt and scatter chopped cilantro over the top.

Finish with Lime:

Set a lime wedge on the side of each bowl. Squeeze it over everything just before eating, the bright citrus ties all the flavors together and wakes up your taste buds.

Save

One evening, I made these bowls for a friend who swore she couldn't give up rice, and she cleaned her bowl so fast I barely had time to sit down. She texted me the next day asking for the recipe, and now she keeps cauliflower rice in her freezer like I do. It's funny how a simple dinner can change someone's mind about what comfort food looks like.

Swapping Proteins

Ground turkey or chicken work just as well if you want something leaner, though I add a tiny splash of broth or oil to keep them from drying out. I've also crumbled in spicy Italian sausage when I wanted more heat without reaching for extra cayenne. The seasoning mix is forgiving, it clings to almost any ground meat and makes it taste like it belongs in a burrito bowl.

Meal Prep Strategy

I store the seasoned beef, cauliflower rice, and chopped toppings in separate containers so nothing gets soggy. When it's time to eat, I warm the beef and rice in the microwave for a minute, then pile everything into a fresh bowl. It takes less than five minutes to assemble, and it tastes just as good on day three as it did the night I made it.

Customizing the Heat and Toppings

If you love spice, toss in pickled or fresh jalapeños, or drizzle hot sauce over the top before adding the lime. For a creamier finish, swap sour cream for avocado crema or a spoonful of plain coconut yogurt if you're avoiding dairy. I've also tried shredded cabbage in place of cauliflower rice for a crunchy, raw twist that felt lighter and just as satisfying.

• Keep lime wedges in a bowl on the table so everyone can squeeze their own.
• Add a handful of black beans or pinto beans if you're not strictly low-carb and want extra protein.
• Store leftover avocado with the pit still in and a squeeze of lime juice to keep it from browning.

Save

This bowl has become my answer to almost every dinner dilemma, quick enough for weeknights, impressive enough for guests, and flexible enough to use whatever's hiding in the crisper drawer. I hope it becomes your go-to, too.

Recipe Help & Answers

→ Can I make this bowl ahead of time?

Store components separately in airtight containers for up to 3 days. Keep seasoned beef, cauliflower rice, and chopped vegetables in separate containers. Assemble bowls fresh when ready to eat for the best texture and flavor.

→ What other proteins work well in this bowl?

Ground turkey or chicken makes excellent lighter alternatives. Both absorb the taco seasoning beautifully and cook quickly. For a vegetarian version, try seasoned black beans, lentils, or plant-based crumbles.

→ How do I prevent cauliflower rice from becoming mushy?

Cook cauliflower rice over medium heat for just 4–5 minutes, stirring occasionally. Avoid overcrowding the pan and don't add too much liquid. The goal is tender but still with a slight bite, not soft or watery.

→ Can I make this dairy-free?

Absolutely. Skip the cheddar cheese and sour cream, or replace them with dairy-free alternatives. Try coconut yogurt, cashew crema, or extra avocado for creaminess. Use olive oil instead of butter for the cauliflower rice.

→ What adds more heat to this bowl?

Include the optional cayenne pepper in the seasoning blend. Add sliced fresh jalapeños, pickled jalapeños, or a drizzle of hot sauce when serving. You could also use a spicier chili powder or add red pepper flakes to the beef.

→ Is cauliflower rice necessary for low-carb eating?

Not at all. Shredded cabbage, chopped broccoli, or extra lettuce make great low-carb bases. Some people even use zucchini noodles or simply enjoy the seasoned beef over a large salad with all the fresh toppings.