Low Carb Burrito Bowl (Printable)

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

# 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 1/2 cup)
04 - 2 cloves garlic, minced
05 - 1 medium red bell pepper, diced (about 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 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

# How-To:

01 - In a small bowl, combine chili powder, ground cumin, smoked paprika, dried oregano, onion powder, garlic powder, and cayenne pepper if using. Mix thoroughly and set aside.
02 - Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and allow it to shimmer before proceeding.
03 - Add diced onion to the hot skillet and sauté for 3 minutes until translucent. Stir in minced garlic and diced red bell pepper, cooking for an additional 2 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 the prepared taco seasoning over the beef and vegetables. Stir well to coat evenly and cook for 2 additional 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 bowl with a portion of the seasoned beef mixture.
08 - Spoon the cooked cauliflower rice beside or underneath the beef mixture 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 fresh cilantro.
10 - Serve each bowl with lime wedges on the side. Squeeze fresh lime juice over the bowl immediately before eating for brightness and tangy finish.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup takes less time than deciding what to watch on TV.
  • The cauliflower rice soaks up all those smoky, savory juices without weighing you down.
  • You can prep the beef and rice ahead, then build fresh bowls in under five minutes all week long.
  • It tastes indulgent with creamy avocado and melted cheese, but keeps your energy steady without the afternoon slump.
02 -
  • Don't overcook the cauliflower rice or it turns into mush, keep it on medium heat and stir occasionally for the best texture.
  • Let the beef brown without stirring too much at first, that caramelization adds deep, savory flavor you can't get from constant flipping.
  • Always taste your seasoning before assembling, everyone's spice tolerance is different and a pinch more salt can make or break the bowl.
03 -
  • Toast your spices in a dry skillet for thirty seconds before mixing them, it wakes up the oils and makes the seasoning taste restaurant quality.
  • Use a potato masher to break up the ground beef quickly and evenly, it's faster than a spoon and gives you perfect crumbles every time.
  • Squeeze the lime over the bowl right before you eat, not when you're prepping, so the acid stays bright and doesn't wilt the lettuce.
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