Low Carb Burrito Bowl

One weeknight I was craving tacos but wanted something lighter that wouldn't leave me sluggish. I tossed cauliflower rice into a hot skillet, browned some beef with smoky spices, and piled everything into bowls with crisp lettuce and creamy avocado. The lime I squeezed over the top made the whole thing sing. It felt indulgent but left me energized, and I've been making it on repeat ever since.

I made this for my sister when she visited and swore off tortillas for a month. She was skeptical about cauliflower rice until she tasted how it soaked up the savory beef juices and spices. By the end of dinner, she was scraping her bowl clean and asking for the recipe. Now she texts me photos of her own versions with jalapeños and extra cheese.

Ingredients

• Ground beef (85% lean): This fat ratio keeps the beef juicy and flavorful without being greasy, and it browns beautifully with the spices.
• Olive oil: A light coat helps the onions and peppers soften without sticking, and it adds a subtle fruity note.
• Yellow onion: Diced small, it turns sweet and translucent quickly, building a savory base for the beef.
• Garlic: Fresh minced garlic blooms in the hot oil and infuses everything with its sharp, aromatic bite.
• Red bell pepper: It adds a pop of color and a hint of sweetness that balances the smoky spices.
• Chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, cayenne: This homemade taco blend is smoky, earthy, and warm, coating every crumble of beef.
• Cauliflower rice: Fresh or frozen works, and it cooks fast while staying tender and fluffy, soaking up all the flavors.
• Butter or additional olive oil: A little fat makes the cauliflower rice golden and rich without being heavy.
• Romaine lettuce: Shredded crisp, it provides a cool, crunchy bed that contrasts the warm beef.
• Cherry tomatoes: Halved, they burst with juice and freshness in every bite.
• Avocado: Creamy and buttery, it cools down the spice and adds healthy fats.
• Cheddar cheese: Sharp and melty, it brings a tangy richness that ties everything together.
• Sour cream or Greek yogurt: A dollop adds cool creaminess and a slight tang that balances the heat.
• Cilantro: Chopped fresh, it brightens the bowl with its herbal, citrusy notes.
• Lime wedges: A squeeze of fresh lime juice at the end wakes up all the flavors and adds a zesty finish.

Instructions

Mix the Taco Seasoning:

Combine chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne in a small bowl. Having it ready means you can toss it in quickly once the beef is browned.

Heat the Skillet:

Warm a large nonstick or cast-iron skillet over medium-high heat and add olive oil. Let it shimmer so the onions start sizzling the moment they hit the pan.

Sauté the Aromatics:

Add diced onion and cook for 3 minutes until translucent and fragrant. Stir in minced garlic and diced red bell pepper, cooking another 2 minutes until softened and aromatic.

Brown the Beef:

Push the vegetables to one side and add ground beef, breaking it up with a spoon. Cook for 5 to 6 minutes until browned and no pink remains, letting it get a little crispy at the edges.

Season the Beef:

Sprinkle the taco seasoning over the beef and vegetables, stirring well to coat every bit. Cook for 2 more minutes so the spices bloom and deepen, then season with salt and black pepper.

Cook the Cauliflower Rice:

Wipe out half the skillet or use a second pan, adding 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.

Build the Bowls:

Divide shredded romaine among four bowls and top each with a generous portion of the seasoned beef mixture. Spoon cauliflower rice beside or under the beef in each bowl.

Add the Garnishes:

Scatter halved cherry tomatoes, diced avocado, and shredded cheddar cheese over each bowl. Add a dollop of sour cream or Greek yogurt and sprinkle with chopped cilantro.

Finish with Lime:

Serve with lime wedges on the side. Squeeze fresh lime over the bowl right before eating for a bright, tangy finish that pulls everything together.

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The first time I served this at a casual dinner party, a friend who avoids carbs practically cheered when I told her what was in it. She loaded her bowl with extra avocado and cheese, and by the end of the night, everyone was assembling seconds. It became one of those dishes that brings people together without fuss, just good flavors and easy conversation around the table.

Make It Your Own

Swap ground beef for ground turkey or chicken if you want something lighter, or try ground pork for a richer, slightly sweet flavor. Add pickled jalapeños or fresh sliced jalapeño for extra heat, or stir in a spoonful of salsa verde for a tangy kick. If you want more crunch, substitute cauliflower rice with shredded cabbage and leave it raw for a slaw-like texture.

Storing and Reheating

Store the seasoned beef, cauliflower rice, and toppings separately in airtight containers in the fridge for up to 3 days. Keep the lettuce and avocado fresh by adding them only when you assemble each bowl. Reheat the beef and cauliflower rice gently in a skillet or microwave, then build your bowl with cold, crisp toppings for the best contrast.

Serving Suggestions

These bowls are hearty enough to stand alone, but you can serve them with a side of guacamole and pork rinds for dipping if you want extra crunch. A simple cucumber and radish salad with lime dressing adds a refreshing, crisp contrast. For a heartier meal, add a fried egg on top so the runny yolk mixes with the beef and creates a creamy sauce.

• Top with a fried egg for extra richness and a creamy yolk that coats every bite.
• Serve with a side of sugar-free salsa or pico de gallo for a fresh, chunky topping.
• Pair with sparkling water infused with lime and mint to keep the meal light and refreshing.

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This bowl has become my go-to when I want something satisfying without the heaviness of tortillas or rice. It's colorful, flavorful, and always leaves me feeling good, not guilty.

Recipe Q&A

→ Can I make this bowl ahead of time?

Yes! Store each component separately in airtight containers for up to 3 days. Keep the seasoned beef, cauliflower rice, and chopped vegetables in separate containers. Assemble individual bowls when ready to eat to maintain the best texture and prevent sogginess.

→ What other proteins work well in this bowl?

Ground turkey or chicken makes excellent lighter alternatives. You can also use shredded chicken, carnitas-style pork, or even plant-based crumbles for a vegetarian option. Adjust cooking times accordingly—pre-cooked proteins just need reheating with the seasonings.

→ How do I prevent cauliflower rice from becoming mushy?

Cook cauliflower rice over medium heat for just 4–5 minutes, stirring occasionally. Avoid overcrowding the pan and don't add too much liquid. The goal is tender but still distinct grains, not a mash. If using frozen cauliflower rice, thaw completely and pat dry before cooking.

→ Can I make this dairy-free?

Absolutely! Simply omit the cheddar cheese and sour cream. Substitute with coconut yogurt, a dollop of guacamole, or a creamy avocado drizzle. Use olive oil instead of butter for cooking the cauliflower rice. The bowl remains just as satisfying and flavorful.

→ What vegetables can I add for more variety?

Sautéed bell peppers, corn, black beans (if not strictly low-carb), sliced radishes, pickled jalapeños, or diced cucumbers all work beautifully. Roasted sweet potatoes, grilled corn, or shredded cabbage add delicious texture and flavor variations.

→ How can I adjust the spice level?

Start with the cayenne pepper omitted for a mild version. Add it gradually to taste. For extra heat, incorporate diced fresh jalapeños when sautéing the onions, add hot sauce to the beef, or serve with sliced serrano peppers on the side. The lime juice also helps balance spicy flavors.