Low Carb Burrito Bowl (Print Version)

Spiced beef, cauliflower rice, and fresh toppings unite in a zesty, 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
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 - ½ teaspoon dried oregano
10 - ½ teaspoon onion powder
11 - ½ teaspoon garlic powder
12 - ¼ 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 - ½ cup cherry tomatoes, halved
19 - ½ avocado, diced
20 - ¼ cup shredded cheddar cheese
21 - 2 tablespoons sour cream or plain Greek yogurt
22 - 2 tablespoons chopped fresh cilantro
23 - Lime wedges for serving

# How to Make It:

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.
03 - Add diced onion and sauté for 3 minutes until translucent. Stir in minced garlic and diced red bell pepper; cook for 2 additional minutes until softened.
04 - 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.
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 among four serving 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 chopped cilantro.
10 - Serve with lime wedges on the side. Squeeze fresh lime over each bowl before eating for a bright, tangy finish.

# Expert Tips:

01 -
  • It satisfies that deep burrito craving without leaving you sluggish an hour later.
  • Every component can be prepped ahead and assembled in minutes when hunger strikes.
  • The seasoning mix makes your kitchen smell like a street food festival.
  • You can customize toppings based on what's hiding in your fridge that week.
02 -
  • Don't crowd the pan when browning the beef or it will steam instead of sear, losing that caramelized flavor.
  • Taste your cauliflower rice as it cooks; overcooking turns it mushy and bland.
  • Always squeeze the lime at the end, not before, so the acid stays bright and fresh.
03 -
  • Toast your spices in the dry skillet for 30 seconds before adding the beef to unlock deeper, smokier flavors.
  • Use a cast-iron skillet if you have one; it holds heat beautifully and gives the beef those crispy, caramelized edges.
  • Don't skip the lime, it's the ingredient that pulls every flavor into focus and makes the bowl taste restaurant-quality.
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