Easy Low Carb Burrito Bowl
A quick and customizable burrito bowl that's low in carbs and packed with protein, making it perfect for busy mornings or meal prep.
Ingredients
Protein and Seasoning
- 1 lb ground chicken (or substitute with beef, turkey, or plant-based protein)
- 1 packet taco seasoning (store-bought or homemade)
Base and Vegetables
- 3 cups cauliflower rice (fresh or frozen)
- 4 cups romaine lettuce (chopped)
- 1 large avocado (diced)
- 1 cup cherry tomatoes (halved)
- 0.5 cup red onion (finely diced)
- 0.25 cup fresh cilantro (chopped)
Dairy and Toppings
- 1 cup Mexican cheese blend (shredded)
- 0.5 cup sugar-free salsa
- 0.25 cup full-fat sour cream
- 2 tbsp fresh lime juice
- 1 whole jalapeño (minced, adjust to taste)
Instructions
Cooking the Protein
- Heat a large skillet over medium-high heat and add the ground chicken. Break it apart with a wooden spoon as it cooks for about 5-6 minutes until it’s browned and no longer pink.
- Drain any excess fat, then sprinkle in the taco seasoning along with 2-3 tablespoons of water. Stir for 2 minutes until the meat is well-coated and most of the liquid evaporates.
- Remove the skillet from heat and allow the seasoned meat to rest for 5 minutes.
Preparing Cauliflower Rice
- If using frozen cauliflower rice, microwave it for 4-5 minutes until hot. For fresh cauliflower rice, sauté it in a dry skillet for 3-4 minutes until tender but still firm.
Assembling the Bowls
- In serving bowls, layer the chopped romaine, followed by the cauliflower rice.
- Top with seasoned protein, diced avocado, cherry tomatoes, red onion, cheese, and cilantro.
- Add dollops of sour cream, a generous spoonful of salsa, minced jalapeño to taste, and finish with a squeeze of lime juice.
Notes
For an eye-catching presentation, layer the ingredients in clear bowls that show off the beautiful colors. Store leftovers in airtight containers in the refrigerator for up to three days. Don’t skip the resting period for the protein; it truly makes a difference in flavor!