Low Carb Burrito Bowl (Printable)

Spiced ground beef over cauliflower rice with fresh vegetables, cheese, and creamy toppings.

# What You Need:

→ Seasoned Beef

01 - 1 pound ground beef, 85% lean
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, diced, approximately 1/2 cup
04 - 2 cloves garlic, minced
05 - 1 medium red bell pepper, diced, approximately 1/2 cup
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, optional
13 - Salt and black pepper to taste

→ Cauliflower Rice

14 - 2 cups cauliflower rice, fresh or thawed frozen
15 - 1 tablespoon butter or additional 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

# Directions:

01 - In a small bowl, combine chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne if using. Set aside.
02 - Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and allow it to shimmer.
03 - Add diced onion and sauté for 3 minutes until translucent. Stir in minced garlic and diced red bell pepper; cook another 2 minutes until softened.
04 - Push the vegetables to one side of the skillet. Add the ground beef, breaking it up with a spoon. Cook for 5 to 6 minutes until browned and no pink remains.
05 - Sprinkle the prepared taco seasoning over the beef and vegetables. Stir well 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 among four bowls. Top each with a portion of the seasoned beef mixture.
08 - Spoon cauliflower rice beside or under the beef in each bowl.
09 - 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.
10 - Serve with lime wedges on the side. Squeeze fresh lime over the bowl before eating for a bright, tangy finish.

# Expert Advice:

01 -
  • Every bite delivers bold flavor without the heavy, sluggish feeling that comes after a loaded burrito.
  • It comes together in about half an hour, making it perfect for busy weeknights when you still want something that feels special.
  • You can prep the beef and cauliflower rice ahead, then assemble fresh bowls in minutes whenever hunger strikes.
  • The toppings are endlessly adaptable, so everyone at the table can customize their bowl exactly how they like it.
02 -
  • Don't overcook the cauliflower rice or it will turn mushy and lose its texture, so keep an eye on it and pull it off the heat while it still has a little firmness.
  • Let the beef develop a good sear before stirring it too much, those browned bits add serious flavor and make the whole bowl taste richer.
  • Add the lime juice right before eating, not ahead of time, or the acid will dull the brightness and turn the greens limp.
03 -
  • Toast your spices in the hot pan for a few seconds before adding the beef to unlock deeper, more complex flavors that make the whole bowl taste restaurant-quality.
  • Use a cast-iron skillet if you have one, the high heat creates a better sear and those crispy browned bits that stick to the bottom are pure gold.
  • Prep your toppings while the beef cooks so everything comes together fast, and you can assemble the bowls while the meat is still warm and juicy.
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