Low Carb Burrito Bowl

The first time I made these burrito bowls, I was trying to recreate my favorite takeout order without the post-meal food coma. I'd been experimenting with low-carb eating for weeks, missing those bold Mexican flavors more than I expected. What surprised me was how satisfying it felt to crunch through fresh vegetables while still getting that seasoned, savory meat I craved. Now they've become my go-to when I want something that feels indulgent but keeps my energy steady for hours.

Last summer, I made these bowls for a group of friends who were skeptical about low-carb meals. They kept asking where the rice was, but by the time they'd finished, everyone was too busy scraping their plates clean to care about what was missing. The best part was watching my friend Sarah, who claims to hate cauliflower, go back for seconds without realizing she'd happily eaten the cauliflower rice I'd snuck in.

Ingredients

• 500 g (1.1 lb) ground beef or chicken: I prefer ground beef for that rich, savory base, but chicken keeps it lighter while still absorbing all those beautiful spices
• 1 tbsp olive oil: A good quality oil prevents sticking and helps the spices bloom into something fragrant
• 2 tsp chili powder: This builds that familiar warmth we associate with Mexican cuisine without making it too spicy
• 1 tsp cumin: Essential for that earthy, distinctive flavor that makes it taste like authentic taco seasoning
• 1 tsp smoked paprika: My secret ingredient that adds depth and a subtle smokiness you cant quite place but definitely notice
• ½ tsp garlic powder: Convenient and consistent, delivering garlicky notes without any burning or bitterness
• ½ tsp onion powder: Rounds out the flavor profile and adds a subtle sweetness that balances the spices
• ½ tsp salt: Enhances all the other flavors and helps bring out the natural taste of the meat
• ¼ tsp black pepper: Just enough to add a gentle background heat that complements rather than competes
• 1 medium head romaine lettuce: Provides that satisfying crunch and serves as the perfect vehicle for all those toppings
• 1 large avocado: Creamy, rich, and absolutely essential for that luxurious mouthfeel we all love
• 1 cup cherry tomatoes: Little bursts of freshness that cut through the richness of the meat and cheese
• 1 small red onion: Adds a sharp bite and beautiful color contrast that makes the bowl look as good as it tastes
• 1 cup cucumber: Cool, refreshing, and provides extra crunch that makes every bite interesting
• 1 cup cooked cauliflower rice: Optional, but I love how it bulks up the bowl without adding the carbs I'm trying to avoid
• ½ cup shredded cheddar cheese: Sharp and salty, creating those perfect melty moments throughout the bowl
• ¼ cup sour cream: A cool, tangy element that ties everything together and tames any spice
• ¼ cup fresh cilantro: Bright and herbaceous, adding that fresh finish that makes the whole bowl sing
• 1 lime: A squeeze of acid right before eating makes all the flavors pop and taste brighter
• ½ cup salsa: Look for sugar-free options to keep it truly low-carb while adding that authentic restaurant-style flavor

Instructions

Get your meat going:

Heat that olive oil in a large skillet over medium heat until it shimmers slightly, then add your ground meat, breaking it apart with a wooden spoon until it's crumbled and sizzling nicely.

Season it perfectly:

Sprinkle all those spices over the meat and stir everything together thoroughly, letting it cook for 6-8 minutes until it's browned, fragrant, and cooked through, draining any excess fat if there's too much.

Prep your fresh ingredients:

While the meat works its magic, wash and chop your lettuce into bite-sized pieces, halve those cherry tomatoes, thinly slice your red onion, and dice the cucumber and avocado into perfect little cubes.

Warm the cauliflower rice:

If you're using it for extra bulk, pop the cauliflower rice in the microwave for a couple minutes or give it a quick sauté until it's hot and fluffy.

Build your masterpiece:

Start with a generous bed of lettuce and cauliflower rice as your base, then pile on that seasoned meat like it's the star of the show.

Add all the colors:

Scatter the tomatoes, cucumber, onion, and avocado across the top, followed by a generous handful of cheddar cheese that starts melting slightly from the warm meat.

Finish with flair:

Add a dollop of sour cream, a spoonful of salsa, sprinkle with fresh cilantro, and place that lime wedge right on top like the finishing touch it is.

Serve it up:

Squeeze that lime over everything right before eating and watch how it brightens the entire bowl.

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These bowls have become my Sunday meal prep staple, with my husband actually requesting them over takeout now. There's something satisfying about opening the fridge and seeing all those colorful containers ready to go, knowing I'll have a lunch that doesn't make me feel heavy or sluggish afterward. The best part is how customizable they are—everyone in my family builds theirs differently, but we all end up with empty plates every time.

Making It Your Own

I've discovered that the beauty of burrito bowls lies in their flexibility. Some days I'll add jalapeño slices for extra heat, or radishes for that peppery crunch that surprises people. You could use grilled tofu or even beans instead of meat, and honestly, once everything's piled high with toppings, nobody notices what protein you chose.

Meal Prep Magic

The secret to making these last all week is storing each component separately in clear containers. I put the meat in one, the chopped vegetables in another, and keep the lettuce and avocado completely separate until serving time. This way nothing gets soggy or wilted, and I can grab exactly what I want for each meal without any sad, limp vegetables.

Perfect Pairings

While these bowls are completely satisfying on their own, sometimes I like to serve them alongside something simple. A light cucumber and tomato salad with a vinegar dressing keeps things fresh, or even just some extra roasted vegetables make it feel like a complete dinner spread without adding many carbs.

• Try making a simple guacamole on the side for extra creaminess
• A light Mexican-style coleslaw adds another layer of crunch
• Keep extra lime wedges handy because almost everyone wants more acid

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Hope these bowls bring as much color and satisfaction to your table as they have to mine. There's something pretty wonderful about a meal that makes you feel good while still tasting absolutely indulgent.

Recipe FAQs

→ What makes this bowl low carb?

By replacing traditional rice and tortillas with cauliflower rice and a bed of crisp lettuce, this bowl significantly reduces carbohydrates while maintaining the satisfying texture and flavors of a classic burrito.

→ Can I make this vegetarian?

Absolutely. Swap the ground meat for grilled tofu or black beans seasoned with the same spice blend for a protein-packed vegetarian version.

→ How long does this keep in the refrigerator?

Store components separately in airtight containers. The seasoned meat keeps well for up to 4 days, while fresh vegetables are best enjoyed within 2-3 days for optimal crispness.

→ What other proteins work well?

Ground turkey, shredded chicken breast, or even steak strips all pair beautifully with these seasonings and fresh toppings.

→ Can I freeze the seasoned meat?

Yes, the cooked and seasoned meat freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator and reheat gently before assembling bowls.