Why Make This Recipe

This Easy Low Carb Burrito Bowl is perfect for a quick breakfast that packs a punch of protein and flavor. It combines all the delicious elements of a classic burrito without the heavy carbs. Plus, it’s customizable and simple to prepare, making it ideal for those busy mornings or for meal prep!

How to Make Easy Low Carb Burrito Bowl

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)

Directions:

Heat a large skillet over medium-high heat. Add the ground chicken, breaking it apart with a wooden spoon. Cook for 5-6 minutes until it turns light brown and there is no pink left.
Drain any excess fat. Add the taco seasoning packet with 2-3 tablespoons of water. Stir constantly for 2 minutes. Ensure that the meat is well-coated and most of the liquid has evaporated.
Remove the seasoned protein from heat and let it rest for 5 minutes. This helps the flavors develop.
If using frozen cauliflower rice, microwave it for 4-5 minutes until heated through. If using fresh, heat a dry skillet over medium heat and sauté for 3-4 minutes until it’s tender but still firm. Let it cool slightly to avoid wilting the lettuce.
In serving bowls, layer the chopped romaine first. Then add a portion of cauliflower rice, topped with seasoned protein, diced avocado, tomatoes, red onion, cheese, and cilantro.
Add dollops of sour cream, a generous spoonful of salsa, minced jalapeño to taste, and a fresh squeeze of lime juice before serving.

How to Serve Easy Low Carb Burrito Bowl

Serve this burrito bowl warm right after assembling. It’s great for breakfast but can also be enjoyed for lunch or dinner. You can offer extra toppings like hot sauce or additional vegetables for those who want to customize their bowls even more.

How to Store Easy Low Carb Burrito Bowl

To store leftovers, keep the components in separate airtight containers in the fridge. The cooked protein and cauliflower rice can last about 3-4 days, while fresh veggies like lettuce and avocado should be eaten within 1-2 days for best freshness. Reheat the protein and cauliflower rice before assembling the bowl again.

Tips to Make Easy Low Carb Burrito Bowl

Feel free to choose your favorite protein, whether it’s chicken, beef, turkey, or a plant-based alternative.
Adjust the level of heat in your bowl by adding more or less jalapeño.
For an extra crunch, consider adding some sliced radishes or a sprinkle of pumpkin seeds on top.

Variation

You can switch up the sauce by using guacamole instead of avocado and salsa. Additionally, you can mix in other vegetables like bell peppers or corn for added texture and flavor.

FAQs

Can I make this burrito bowl ahead of time?
Yes, you can prepare the individual components ahead of time. Just store them separately and assemble when you’re ready to eat.

Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you choose gluten-free taco seasoning.

Can I use other types of rice?
Absolutely! If you’re not strictly low carb, you can substitute cauliflower rice with regular rice or quinoa. Just keep in mind it will change the carb content.