Low Carb Burrito Bowl (Printable)

Seasoned beef and cauliflower rice with fresh vegetables and creamy toppings

# What You Need:

→ Seasoned Beef

01 - 1 pound ground beef (85% lean)
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, diced (approximately 0.5 cup)
04 - 2 cloves garlic, minced
05 - 1 medium red bell pepper, diced (approximately 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 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

# Step-by-Step Guide:

01 - In a small bowl, combine chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne pepper if using. 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 an additional 2 minutes until softened.
04 - Push the vegetables to one side of the skillet. Add ground beef, breaking it apart with a spoon. Cook for 5 to 6 minutes until browned with no pink remaining.
05 - Sprinkle the prepared spice blend over the beef and vegetables. Stir well to coat evenly and cook for 2 additional 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 evenly among four serving bowls. Top each with a portion of the seasoned beef mixture.
08 - Spoon cauliflower rice beside or under the beef in each bowl.
09 - Garnish 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 -
  • It tastes indulgent and satisfying without the carb crash that usually follows a heavy burrito dinner.
  • Everything cooks in about 20 minutes, so you can have a colorful, restaurant-style bowl on the table faster than most takeout orders.
  • The ingredient list is flexible enough to use whatever vegetables or proteins are already sitting in your fridge.
02 -
  • Do not overcook the cauliflower rice or it will turn soggy and lose its pleasant texture, ruining the contrast you want in the bowl.
  • Let the ground beef develop a brown crust before stirring it too much, as that caramelization adds a deeper, richer flavor to the entire dish.
03 -
  • Toast your spices in the dry skillet for 30 seconds before adding the beef to unlock deeper, more aromatic flavors.
  • If you have extra time, let the seasoned beef rest for a few minutes after cooking so the juices redistribute and every bite stays moist and flavorful.
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