Low Carb Burrito Bowl (Printable)

Seasoned ground beef with cauliflower rice, fresh vegetables, and creamy toppings in a satisfying Mexican-inspired bowl.

# What You Need:

→ Seasoned Beef

01 - 1 pound ground beef (85% lean)
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, diced (about 0.5 cup)
04 - 2 cloves garlic, minced
05 - 1 medium red bell pepper, diced (about 0.5 cup)
06 - 1 tablespoon chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 0.5 teaspoon dried oregano
10 - 0.5 teaspoon onion powder
11 - 0.5 teaspoon garlic powder
12 - 0.25 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 - 0.5 cup cherry tomatoes, halved
19 - 0.5 avocado, diced
20 - 0.25 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 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. Add diced onion and sauté for 3 minutes until translucent. Stir in minced garlic and diced red bell pepper; cook for an additional 2 minutes until softened.
03 - Push the vegetables to one side of the skillet. Add the ground beef, breaking it up with a spoon as it cooks. Cook for 5 to 6 minutes until fully browned with no pink remaining.
04 - Sprinkle the prepared taco seasoning over the beef and vegetables. Stir well to coat evenly and cook for 2 more minutes. Season with salt and black pepper to taste.
05 - 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.
06 - Divide shredded romaine lettuce equally among four serving bowls. Top each portion with an equal share of the seasoned beef mixture.
07 - Spoon the cooked cauliflower rice beside or underneath the beef in each bowl.
08 - 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.
09 - Serve each bowl with lime wedges on the side. Squeeze fresh lime juice over the bowl immediately before eating for a bright, tangy finish.

# Expert Advice:

01 -
  • Everything cooks in one or two pans, so cleanup happens fast and you're not stuck scrubbing for half an hour.
  • The seasoned beef soaks into the cauliflower rice just enough to make every bite taste layered and intentional.
  • You can prep the components ahead and build your bowl right before eating, which makes weeknight dinners feel less frantic.
  • It's endlessly flexible, so picky eaters and spice lovers can both dig in without compromise.
02 -
  • Don't skip the step of blooming the spices in the hot beef, it deepens the flavor in a way that stirring them in at the end just can't match.
  • Overcooking cauliflower rice turns it mushy and watery, so watch it closely and pull it off the heat as soon as it's tender.
  • Season each component separately so the beef, cauliflower, and toppings all taste balanced on their own.
03 -
  • Press the cooked ground beef gently with a spoon to release excess fat before adding the seasoning, it keeps the bowl from feeling greasy.
  • Toast the spices in a dry pan for 30 seconds before mixing them into the beef, it releases oils and makes the flavors more complex.
  • Use a box grater to shred fresh cauliflower into rice-sized pieces if you can't find it pre-riced, it takes a few minutes but the texture is worth it.
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