Easy Low Carb Burrito Bowl

This protein-packed low carb burrito bowl comes together quickly with seasoned ground chicken, fluffy cauliflower rice, and fresh Tex-Mex toppings. It’s perfect for a nutritious breakfast or a satisfying lunch that doesn’t weigh you down. Ready in about 25 minutes, it balances bold flavors with wholesome ingredients to fuel your day.

I first made this burrito bowl when I wanted a hearty breakfast without heavy carbs. It quickly became a favorite in my household and even my picky eaters ask for it regularly.

Ingredients

• Ground chicken: one pound for lean protein you can swap for beef turkey or plant based alternatives
• Taco seasoning: store bought or homemade for that authentic Mexican flavor that seasons the meat evenly
• Cauliflower rice: three cups fresh or frozen adds bulk without the carbs and cooks quickly
• Romaine lettuce: four cups chopped for a crisp fresh base that contrasts the warm ingredients
• Avocado: one large diced brings creaminess and healthy fats
• Cherry tomatoes: one cup halved add sweetness and juiciness to balance the spice
• Red onion: half a cup finely diced provides a mild crunch and sharpness
• Mexican cheese blend: one cup shredded melts perfectly and adds richness
• Fresh cilantro: quarter cup chopped for a fresh herbaceous note
• Sugar free salsa: half a cup to spice things up without extra sugars
• Full fat sour cream: quarter cup adds cooling creaminess
• Fresh lime juice: two tablespoons brightens all the flavors with acidity
• Jalapeño: one whole minced adjust to your heat preference to kick up the spice
• Note: When selecting your ground chicken look for fresh meat with a pale pink color and minimal liquid for best texture. For cauliflower rice choose firm heads if fresh or high quality frozen packets that contain no additives.

Instructions

Cook the chicken:

Heat a large skillet over medium high heat and add the ground chicken. Break it apart with a wooden spoon as it cooks for five to six minutes until the meat is no longer pink and starts to brown slightly. This browning step builds flavor by caramelizing the natural sugars in the meat.

Drain excess fat:

Once cooked, drain any excess fat from the skillet to keep the mixture light.

Season the meat:

Sprinkle the taco seasoning over the meat and add two to three tablespoons of water. Stir constantly for about two minutes allowing the seasoning to coat the meat evenly and the liquid to mostly evaporate. This locks in the seasoning without making the mixture soggy.

Rest the meat:

Remove the skillet from heat and let the seasoned meat rest for five minutes. This resting period helps the flavors fully develop and improves the texture of the protein.

Prepare the cauliflower rice:

If using frozen cauliflower rice microwave it for four to five minutes until heated through. If using fresh cauliflower rice heat a dry skillet over medium heat and sauté it for three to four minutes until tender but still firm. Let it cool slightly to avoid wilting the lettuce later on.

Assemble the bowls:

Layer chopped romaine lettuce into serving bowls. Place a portion of cauliflower rice alongside the lettuce. Add a generous scoop of the seasoned ground chicken on top. Then scatter diced avocado halved cherry tomatoes finely diced red onion shredded Mexican cheese and chopped cilantro over the bowls.

Finish and serve:

Finish each bowl with dollops of full fat sour cream and a good spoonful of sugar free salsa. Add minced jalapeño to your taste for extra heat. Just before serving squeeze fresh lime juice over the bowls to brighten all the flavors.

The fresh lime juice really ties this dish together adding a zing that lifts all the ingredients. I have fond memories of making this bowl on weekend mornings with the family everyone customizing their toppings just the way they like.

Storage tips

Store leftovers in airtight containers in the refrigerator. For best texture keep the cauliflower rice separate from the lettuce and fresh toppings until ready to eat. Consume within two days for optimal freshness.

Ingredient substitutions

Swap ground chicken for turkey beef or plant based protein options depending on your preference. Use shredded cheddar cheese if you do not have Mexican blend on hand. Fresh salsa can be substituted with store bought pico de gallo or your favorite mild salsa.

Serving suggestions

Serve with extra lime wedges and jalapeño slices on the side for those who love a little extra zest and heat. A simple side of black beans or guacamole pairs beautifully for a fuller Tex Mex spread.

This burrito bowl is a quick nutritious meal that’s easy to customize. Make components ahead for even faster weekday breakfasts.

Common Questions About Recipes

→ Can I use beef or turkey instead of chicken?

Yes, you can substitute ground beef or turkey for the chicken to adjust flavor and texture to your preference.

→ How should I prepare the cauliflower rice?

Use fresh or frozen cauliflower rice. Sauté fresh cauliflower rice in a dry skillet for 3-4 minutes or microwave frozen rice for 4-5 minutes until tender.

→ What toppings complement this bowl best?

Fresh avocado, cherry tomatoes, red onion, shredded Mexican cheese, cilantro, sour cream, and salsa enhance the bowl's flavor and texture.

→ Is the bowl suitable for low carb diets?

Yes, the use of cauliflower rice and protein-rich ingredients ensures it fits well within low carbohydrate dietary plans.

→ How long does it take to prepare this dish?

The entire preparation and cooking process takes about 25 minutes, making it great for quick meals.