Low Carb Burrito Bowl (Printable)

Seasoned beef and cauliflower rice with fresh vegetables and creamy toppings in a satisfying low-carb bowl.

# Components:

→ Seasoned Beef

01 - 1 pound ground beef, 85% lean
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium red bell pepper, diced
06 - 1 tablespoon chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon cayenne pepper
13 - Salt and black pepper to taste

→ Cauliflower Rice

14 - 2 cups cauliflower rice, fresh or thawed frozen
15 - 1 tablespoon butter or olive oil
16 - Salt to taste

→ Assembly and Garnish

17 - 2 cups shredded romaine lettuce
18 - 1/2 cup cherry tomatoes, halved
19 - 1/2 avocado, diced
20 - 1/4 cup shredded cheddar cheese
21 - 2 tablespoons sour cream or plain Greek yogurt
22 - 2 tablespoons chopped fresh cilantro
23 - Lime wedges for serving

# Steps:

01 - In a small bowl, combine chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne pepper. Set aside.
02 - Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and let it shimmer. Add diced onion and sauté for 3 minutes until translucent. Stir in minced garlic and diced red bell pepper; cook for another 2 minutes until softened.
03 - Push vegetables to one side of the skillet. Add ground beef, breaking it up with a spoon. Cook for 5 to 6 minutes until browned with no pink remaining.
04 - Sprinkle prepared taco seasoning over beef and vegetables. Stir well to coat evenly and cook for 2 more minutes. Season with salt and black pepper to taste.
05 - Wipe out half the skillet or use a second pan. Add butter or olive oil over medium heat. Add cauliflower rice, season lightly with salt, and cook for 4 to 5 minutes until tender but not mushy. Keep warm.
06 - Divide shredded romaine lettuce among four bowls. Top each with a portion of seasoned beef mixture. Spoon cauliflower rice beside or under the beef in each bowl.
07 - Garnish each bowl with halved cherry tomatoes, diced avocado, and shredded cheddar cheese. Add a dollop of sour cream or Greek yogurt and sprinkle with chopped cilantro. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It delivers all the bold, smoky flavors of a loaded burrito without the heaviness or the food coma that follows.
  • You can prep the components ahead and toss together a fresh bowl in under five minutes on the busiest nights.
  • Every bite is a mix of textures, from the sizzle of seasoned beef to the cool crunch of lettuce and creamy avocado.
02 -
  • Don't skip pushing the vegetables aside when you add the beef, it lets the meat brown properly instead of steaming in its own juices.
  • If your cauliflower rice releases too much water, crank up the heat for the last minute to evaporate it and keep the texture light.
  • Taste the beef after seasoning and adjust the salt, every spice blend and meat batch is a little different.
03 -
  • Use a cast-iron skillet if you have one, it gets hot enough to give the beef those crispy, caramelized edges that make each bite interesting.
  • Don't dress the bowls until you're ready to eat, keeping the components separate preserves the textures and makes leftovers taste fresh.
  • If you're short on time, buy pre-riced cauliflower and pre-shredded lettuce, no one will know and you'll have dinner on the table in twenty minutes.
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