Low Carb Burrito Bowl (Printable version)

Seasoned beef with cauliflower rice, avocado, and fresh toppings in a satisfying Mexican-inspired bowl.

# What You'll Need:

→ Seasoned Beef

01 - 1 pound ground beef (85% lean)
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, diced (about 0.5 cup)
04 - 2 cloves garlic, minced
05 - 1 medium red bell pepper, diced (about 0.5 cup)
06 - 1 tablespoon chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 0.5 teaspoon dried oregano
10 - 0.5 teaspoon onion powder
11 - 0.5 teaspoon garlic powder
12 - 0.25 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 - 0.5 cup cherry tomatoes, halved
19 - 0.5 avocado, diced
20 - 0.25 cup shredded cheddar cheese
21 - 2 tablespoons sour cream or plain Greek yogurt
22 - 2 tablespoons fresh cilantro, chopped
23 - Lime wedges for serving

# Directions:

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 allow it to shimmer. Add diced onion and sauté for 3 minutes until translucent.
03 - Stir minced garlic and diced red bell pepper into the onion. Cook for an additional 2 minutes until softened.
04 - Push vegetables to one side of the skillet. Add ground beef, breaking it apart with a spoon. Cook for 5 to 6 minutes until browned with no pink remaining.
05 - Sprinkle prepared taco seasoning over beef and vegetables. Stir thoroughly to coat and cook for 2 more minutes. Season with salt and black pepper to taste.
06 - 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.
07 - Divide shredded romaine lettuce evenly among four serving bowls. Top each portion with seasoned beef mixture.
08 - Spoon cooked cauliflower rice beside or underneath the beef in each bowl.
09 - Garnish each bowl with halved cherry tomatoes, diced avocado, and shredded cheddar cheese. Top with a dollop of sour cream or Greek yogurt and sprinkle with fresh cilantro.
10 - Serve immediately with lime wedges on the side. Squeeze fresh lime over the bowl before eating to enhance flavor.

# Expert Advice:

01 -
  • It tastes indulgent but keeps you light, satisfying cravings without the carb crash.
  • Everything cooks in about half an hour, and you can prep components ahead if life gets messy.
  • Each bite has texture, crunch, creaminess, and a little lime-soaked brightness that makes it feel like a treat.
02 -
  • Don't overcook the cauliflower rice or it turns mushy and loses its texture, pull it off the heat while it still has a little bite.
  • Let the beef brown without stirring too much, that caramelization adds flavor you can't get any other way.
  • Assemble the bowls right before serving so the lettuce stays crisp and the avocado doesn't oxidize.
03 -
  • Toast the spices in the dry pan for 30 seconds before adding the beef, it deepens the flavor and makes the whole bowl smell incredible.
  • Use a cast-iron skillet if you have one, the even heat gives the beef a better sear and the cauliflower rice a light char.
  • Always squeeze the lime wedges over the bowl just before eating, that bright acidity ties everything together and makes each bite pop.
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