Low Carb Burrito Bowl (Printable)

Seasoned beef, cauliflower rice, and fresh vegetables in a satisfying bowl ready in 35 minutes.

# What You Need:

→ 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, optional
13 - Salt and black pepper to taste

→ Cauliflower Rice

14 - 2 cups cauliflower rice, fresh or 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 fresh cilantro, chopped
23 - Lime wedges for serving

# How To Make:

01 - Combine chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne in a small bowl. Set aside.
02 - Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and let it shimmer.
03 - Add diced onion and sauté for 3 minutes until translucent. Stir in minced garlic and diced red bell pepper; cook for 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 well to coat and cook for 2 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 bowls. Top each with a portion of the seasoned beef mixture.
08 - Spoon cauliflower rice beside or under the beef in each bowl.
09 - Top each bowl with halved cherry tomatoes, diced avocado, and shredded cheddar cheese. Add a dollop of sour cream or Greek yogurt and sprinkle with fresh cilantro.
10 - Serve with lime wedges on the side. Squeeze fresh lime over the bowl before eating for brightness and tang.

# Expert Advice:

01 -
  • It delivers all the bold, spiced comfort of a burrito without the carb crash that hits an hour later.
  • Every component can be prepped ahead and tossed together in minutes when hunger strikes.
  • The toppings transform each bowl into something personal, so no two servings ever feel the same.
  • Leftovers actually improve overnight as the spices deepen and meld into the beef.
02 -
  • Don't skip preheating the skillet; cold pans steam the beef instead of browning it, and you lose all that savory caramelization.
  • Cauliflower rice overcooks in a heartbeat, turning mushy and sad, so pull it off the heat as soon as it's tender.
  • Assemble the bowls right before serving because warm beef on cold lettuce creates the perfect temperature contrast.
  • Lime juice added at the table stays bright and zippy; squeeze it too early and the acid dulls.
03 -
  • Toast your spices in a dry pan for thirty seconds before adding them to the beef; it wakes up their oils and deepens the flavor.
  • Use a potato masher to break up the ground beef quickly and evenly while it cooks.
  • Let the beef rest for a minute before assembling the bowls so the juices redistribute and every bite stays moist.
  • Double the spice blend and keep it in a jar; it's perfect for quick tacos, scrambled eggs, or roasted vegetables.
Go Back