Low Carb Burrito Bowl

One particularly rushed weeknight, I stared into the fridge wondering how to salvage dinner without ordering takeout again. A pack of ground beef, some wilting lettuce, and a forgotten bag of cauliflower rice sparked an idea. I threw everything into a skillet with whatever spices I could grab, piled it into bowls, and watched my family devour it faster than any delivery could have arrived. That happy accident became our go-to low-carb burrito bowl, proving that the best recipes sometimes come from pure desperation and a little creativity.

I started making this bowl weekly after my neighbor mentioned she was trying to cut back on bread and tortillas. She came over one evening, skeptical that cauliflower rice could ever replace the real thing. After her first bite, she stopped talking and just kept eating, scraping her bowl clean and asking for the recipe before she even left. Now she texts me photos of her own versions, each one topped with something new she experimented with that week.

Ingredients

• Ground beef (85% lean): The slightly higher fat content keeps the meat juicy and flavorful, and it helps the spices cling better than ultra-lean beef would.
• Olive oil: A tablespoon is all you need to get the onions and peppers softening without sticking to the pan.
• Yellow onion: Diced small, it melts into the beef and adds a sweet, savory base that balances the bold spices.
• Garlic: Fresh minced garlic releases its aroma quickly and gives the whole skillet a warm, inviting smell.
• Red bell pepper: It adds a pop of color and a slight sweetness that contrasts nicely with the smoky, spicy beef.
• Chili powder: This is the backbone of the taco seasoning, bringing earthy heat and depth to every bite.
• Ground cumin: Its warm, nutty flavor is essential for that authentic Mexican-inspired taste.
• Smoked paprika: A small amount adds a subtle smokiness that makes the beef taste like it came off a grill.
• Dried oregano: It contributes a hint of herbaceous brightness that rounds out the spice blend.
• Onion powder and garlic powder: These intensify the savory flavors without adding extra moisture or bulk.
• Cayenne pepper: Optional, but a pinch adds a lingering heat that keeps things interesting.
• Cauliflower rice: Fresh or frozen both work, and it soaks up the beef juices beautifully while keeping the carb count low.
• Butter: A tablespoon gives the cauliflower rice a richer, more indulgent flavor than oil alone.
• Romaine lettuce: Shredded romaine stays crisp and provides a refreshing crunch at the base of each bowl.
• Cherry tomatoes: Halved, they burst with juicy sweetness and add a bright splash of red.
• Avocado: Diced avocado brings creamy richness that cools down the spices and ties everything together.
• Cheddar cheese: Shredded cheddar melts slightly from the warm beef and adds a sharp, tangy note.
• Sour cream or Greek yogurt: A dollop of either adds tang and creaminess, and Greek yogurt sneaks in extra protein.
• Fresh cilantro: Chopped cilantro adds a fresh, herbal finish that brightens every forkful.
• Lime wedges: A squeeze of lime juice at the end wakes up all the flavors and adds a zesty punch.

Instructions

Mix the Spices:

In a small bowl, stir together chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne if you like heat. Having the seasoning ready in one go makes the cooking process smooth and prevents any spice from getting forgotten.

Heat the Pan:

Set a large nonstick or cast-iron skillet over medium-high heat and add the olive oil. Let it shimmer for a few seconds so it coats the pan evenly and prevents sticking.

Cook the Aromatics:

Toss in the diced onion and sauté for about 3 minutes, stirring occasionally, until it turns translucent and softens. Add the minced garlic and diced red bell pepper, cooking for another 2 minutes until the pepper starts to lose its raw crunch and the garlic smells fragrant.

Brown the Beef:

Push the vegetables to one side of the skillet and add the ground beef to the empty space. Break it up with a spoon or spatula and cook for 5 to 6 minutes, stirring occasionally, until no pink remains and the beef develops a nice brown crust.

Season and Simmer:

Sprinkle the prepared taco seasoning over the beef and vegetables, stirring everything together so the spices coat every piece. Cook for 2 more minutes to let the flavors meld, then season with salt and black pepper to taste.

Prepare the Cauliflower Rice:

Wipe out half the skillet or grab a second pan and set it over medium heat. Add the butter or olive oil, then stir in the cauliflower rice and a pinch of salt. Cook for 4 to 5 minutes, stirring occasionally, until tender but still with a slight bite so it does not turn mushy.

Build the Base:

Divide the shredded romaine lettuce among four serving bowls, spreading it out to create a crisp, green foundation. Spoon a generous portion of the seasoned beef mixture over the lettuce in each bowl.

Add the Cauliflower Rice:

Place a scoop of warm cauliflower rice beside or underneath the beef in each bowl. It will soak up any flavorful juices and add a tender, rice-like texture without the carbs.

Top with Fresh Ingredients:

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

Serve with Lime:

Set lime wedges on the side of each bowl. Squeeze fresh lime juice over the top just before eating to brighten all the flavors and add a zesty, tangy finish.

Save Pin

The first time I made this for a casual dinner with friends, I worried it might feel too simple or health-focused for a gathering. Instead, everyone kept going back for seconds, building their own bowls with extra toppings and lime. One friend who usually avoids anything labeled low-carb admitted she forgot it was supposed to be healthy. That night, I realized good food does not need to apologize for being lighter or easier.

Swapping Proteins and Vegetables

Ground turkey or chicken work beautifully if you want a leaner option, though you may need to add a splash more oil since they release less fat. I have also used shredded rotisserie chicken in a pinch, stirring it in with the spices at the end to warm through. For vegetables, diced zucchini or mushrooms can replace or join the bell pepper, adding extra texture and soaking up all those savory juices. If you are not a fan of cauliflower rice, try finely shredded cabbage for a crunchy, raw twist that still keeps things low-carb.

Making It Ahead and Storing Leftovers

I often cook the beef and cauliflower rice on Sunday and store them in separate containers in the fridge for up to three days. When it is time to eat, I reheat each component quickly in the microwave or on the stovetop and assemble fresh bowls with crisp lettuce and toppings. Keeping the ingredients separate prevents the lettuce from wilting and the avocado from browning. If you want to meal prep the whole thing, pack the beef and cauliflower rice together but store the fresh toppings in a small container to add right before serving.

Adjusting Heat and Dairy-Free Options

If you love spice, add pickled or fresh sliced jalapeños on top, or increase the cayenne in the seasoning mix. For a milder version, skip the cayenne entirely and use sweet paprika instead of smoked. Going dairy-free is simple, just omit the cheddar and sour cream and use coconut yogurt or a quick avocado crema made by blending avocado with lime juice and a pinch of salt. I have served both versions side by side at gatherings, and no one ever feels like they are missing out.

• Taste the beef after adding the seasoning and adjust salt or spices before assembling the bowls.
• Use a cast-iron skillet if you have one, as it holds heat well and helps the beef develop a better crust.
• Serve lime wedges on the side so everyone can control how much brightness they want in their bowl.

Save Pin

This low-carb burrito bowl has become my answer to busy nights, last-minute guests, and those moments when I want something hearty without feeling weighed down. I hope it brings the same easy comfort and happy, colorful dinners to your table.

Recipe Questions & Answers

→ Can I use ground turkey instead of beef?

Yes, ground turkey or chicken works beautifully in this bowl for a lighter option while maintaining all the seasoned flavors.

→ How long does cauliflower rice take to cook?

Cauliflower rice needs just 4–5 minutes over medium heat until tender but still firm, avoiding a mushy texture.

→ What makes this bowl low carb?

Cauliflower rice replaces traditional rice, dropping carbs to just 10 grams per serving while keeping the bowl hearty and satisfying.

→ Can I make this dairy-free?

Simply omit the cheddar cheese and sour cream, then add coconut yogurt or creamy avocado for richness without dairy.

→ How should I store leftovers?

Keep components separately in airtight containers for up to 3 days. Assemble fresh bowls when ready to enjoy.

→ What adds the most flavor to the beef?

The homemade taco seasoning blend with chili powder, smoked paprika, and cumin creates deep, authentic Mexican-inspired flavors.