Low Carb Burrito Bowl (Printable)

Sizzling spiced beef over cauliflower rice with crisp vegetables, creamy avocado, and zesty lime.

# 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
13 - Salt and black pepper to taste

→ Cauliflower Rice

14 - 2 cups cauliflower rice (fresh or thawed frozen)
15 - 1 tablespoon butter or additional 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. Set aside.
02 - Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and allow it to shimmer.
03 - Add diced onion and sauté for 3 minutes until translucent. Stir in minced garlic and diced red bell pepper; cook for 2 more 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 prepared taco seasoning over the beef and vegetables. Stir well to coat and cook for 2 more 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 bowls. Top each with a portion of the seasoned beef mixture.
08 - Spoon cauliflower rice beside or under the beef 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 cilantro.
10 - Serve with lime wedges on the side. Squeeze fresh lime over the bowl before eating for a bright, tangy finish.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup is faster than ordering takeout and waiting for delivery.
  • You can double the beef, freeze half, and have a head start on next weeks dinner without any extra effort.
  • The toppings make it feel indulgent, but youre sneaking in vegetables and staying light on carbs.
  • It tastes just as good cold the next day, which means lunch is already handled.
02 -
  • If your cauliflower rice turns out watery and limp, you probably didnt cook it hot enough or long enough, medium heat and constant stirring are key.
  • Dont skip the step of blooming the spices in the hot beef for those extra 2 minutes, it deepens the flavor in a way that raw spice just cant match.
  • Assemble the bowls right before serving, if you let the warm beef sit on the lettuce too long, it wilts and loses that fresh crunch.
03 -
  • Press the ground beef flat in the pan and let it sit undisturbed for a minute before breaking it up, that gives you crispy, caramelized edges instead of grey crumbles.
  • If you want to meal prep, double the seasoning mix and store it in a small jar so you can make this again in half the time.
  • Toast your spices in a dry skillet for 30 seconds before mixing them with the beef, it brings out oils and flavors you didnt know were hiding.
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