I make this Easy Low Carb Burrito Bowl on busy weeknights when everyone needs something fast, filling, and low on carbs. It’s essentially a deconstructed burrito: seasoned ground protein, fluffy cauliflower rice, crisp romaine, and fresh toppings that keep each bite bright. What’s great about it is how flexible it is—you can use chicken, turkey, beef, or a plant-based crumble and still get the same satisfying texture and taco-like flavor. I often double the protein to have leftovers for lunches, and the whole family appreciates the bowl format because everyone can pick their favorite toppings. If you like quick low-carb meals, you might also enjoy this low-carb cottage cheese breakfast for mornings.
Why you’ll love this dish
This burrito bowl gives you the flavors of a taco without the tortilla. It’s fast, high-protein, and keeps carbs low thanks to cauliflower rice and plenty of veggies. Make it for weeknights, meal prep, or when guests want a build-your-own dinner. The texture contrast—creamy avocado and sour cream against warm, seasoned meat—makes it feel indulgent while staying keto- and waistline-friendly. It’s also easy to scale and kid-friendly if you leave the jalapeño off at bowl construction time.
“Bright, crunchy, and full of taco flavor—without the carb overload.” — a quick note from my dinner table
The cooking process explained
Before you start cooking, here’s the quick flow: brown the ground protein and season it. Prepare cauliflower rice (microwave if frozen, sauté if fresh). Chop romaine and assemble bowls with toppings—avocado, tomatoes, onion, cheese, cilantro, salsa, and sour cream. Finish with lime and jalapeño. That’s it: three active cooking steps and simple assembly.
What you’ll need
- 1 lb ground chicken (or beef, turkey, or plant-based protein)
- 1 packet taco seasoning (store-bought or homemade)
- 3 cups cauliflower rice (fresh or frozen)
- 4 cups romaine lettuce (chopped)
- 1 large avocado (diced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onion (finely diced)
- 1 cup Mexican cheese blend (shredded)
- 1/4 cup fresh cilantro (chopped)
- 1/2 cup sugar-free salsa
- 1/4 cup full-fat sour cream
- 2 tbsp fresh lime juice
- 1 whole jalapeño (minced, adjust to taste)
Notes on ingredients and simple swaps: use cauliflower rice from a bag for speed, or pulse fresh florets in a food processor if you prefer. If you want a heartier service, try pairing with our low-carb high-protein bagels for a brunch-style spread. For dairy-free, swap the cheese and sour cream for a shredded vegan cheese and a dollop of plain coconut yogurt.
Step-by-step instructions
- Heat a large skillet over medium-high heat. Add the ground chicken and break it apart with a wooden spoon. Cook for 5–6 minutes until no pink remains and the meat is lightly browned.
- Drain any excess fat, then return the skillet to medium heat. Sprinkle in the taco seasoning and add 2–3 tablespoons of water. Stir and cook for about 2 minutes until the seasoning coats the meat and the liquid mostly evaporates.
- Remove the pan from heat and let the seasoned meat rest for 5 minutes so the flavors settle.
- For the cauliflower rice: if using frozen, microwave according to package directions for 4–5 minutes and then fluff with a fork. If using fresh, heat a little oil in a skillet and sauté the riced cauliflower for 3–4 minutes until tender but not mushy. Season lightly with salt.
- Build bowls by starting with a bed of chopped romaine, then a scoop of cauliflower rice. Top with a generous portion of the seasoned protein.
- Scatter diced avocado, halved cherry tomatoes, red onion, shredded cheese, and chopped cilantro over each bowl. Finish with a scoop of sour cream, a spoonful of sugar-free salsa, minced jalapeño if you like heat, and a squeeze of fresh lime juice before serving.
Best ways to enjoy it
Serve these bowls hot for dinner or chilled for a quick lunch. For an easy family meal, set out the toppings in bowls so everyone can customize. Pair with a simple side salad or oven-roasted peppers for extra veggies. If you’re serving guests, offer warm tortillas on the side for those who want a classic burrito experience.
Storage and reheating tips
Store components separately when possible. Refrigerate cooked protein and cauliflower rice in airtight containers for up to 3–4 days. Assemble bowls just before eating to keep the lettuce crisp. To reheat: warm the protein and cauliflower rice together in a skillet over medium heat or microwave until steaming (stir halfway). For freezing: freeze cooked seasoned meat in portions for 2–3 months; thaw overnight in the fridge and reheat thoroughly. Always cool hot food quickly (within two hours) before refrigerating to stay food-safe.
Helpful cooking tips
- Use a hot skillet to get a little browning on the meat—browned bits add flavor.
- If your taco seasoning is salty, start with half the packet and taste. You can always add more.
- To keep avocado from browning, toss the diced avocado with a squeeze of lime just before adding it to the bowl.
- Frozen cauliflower rice is a huge time-saver—microwave it in the bag for a quick base.
- If you want crisper texture, lightly toast the cauliflower rice in a dry skillet after microwaving to remove excess moisture.
Creative twists
- Swap ground chicken for spiced ground beef or chorizo for a richer bowl.
- Make it plant-based with seasoned crumbled tofu or tempeh and use dairy-free cheese.
- Add roasted corn and black beans for a non-keto crowd (adds carbs).
- Mix Greek yogurt with lime and cilantro for a tangy alternative to sour cream.
- Turn it into a warm casserole: layer cauliflower rice, seasoned meat, and cheese; bake until bubbly.
Common questions
Q: Can I use a different protein?
A: Yes. Ground beef, turkey, or plant-based crumbles all work. Adjust cook times for fattier meats (drain excess fat) and season to taste.
Q: How long does this keep in the fridge?
A: Store cooked protein and cauliflower rice separately for up to 3–4 days in airtight containers. Lettuce and avocado are best assembled just before serving.
Q: Is this recipe keto-friendly?
A: Yes—using cauliflower rice and keeping the servings of tomatoes and onions moderate keeps net carbs low. Skip beans and starchy sides to maintain a keto profile.
Q: Can I meal prep this?
A: Absolutely. Cook the protein and cauliflower rice ahead, portion into containers, and add fresh toppings the day you eat them. Keep avocado and sour cream separate until serving.
Q: What if I don’t like jalapeño heat?
A: Omit the jalapeño or replace it with fresh bell pepper for color without the spice.
Conclusion
If you want another low-carb, taco-flavored bowl to compare techniques and flavor ideas, check out That Low Carb Life’s keto burrito bowl for inspiration and variations.
Print
Easy Low Carb Burrito Bowl
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Keto
Description
A deconstructed burrito bowl featuring seasoned ground protein, cauliflower rice, and fresh toppings. Perfect for busy weeknights and customizable for the whole family.
Ingredients
- 1 lb ground chicken (or beef, turkey, or plant-based protein)
- 1 packet taco seasoning (store-bought or homemade)
- 3 cups cauliflower rice (fresh or frozen)
- 4 cups romaine lettuce (chopped)
- 1 large avocado (diced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onion (finely diced)
- 1 cup Mexican cheese blend (shredded)
- 1/4 cup fresh cilantro (chopped)
- 1/2 cup sugar-free salsa
- 1/4 cup full-fat sour cream
- 2 tbsp fresh lime juice
- 1 whole jalapeño (minced, adjust to taste)
Instructions
- Heat a large skillet over medium-high heat. Add the ground chicken and break it apart with a wooden spoon. Cook for 5–6 minutes until no pink remains and the meat is lightly browned.
- Drain any excess fat, then return the skillet to medium heat. Sprinkle in the taco seasoning and add 2–3 tablespoons of water. Stir and cook for about 2 minutes until the seasoning coats the meat and the liquid mostly evaporates.
- Remove the pan from heat and let the seasoned meat rest for 5 minutes.
- For the cauliflower rice: if using frozen, microwave according to package directions for 4–5 minutes. If using fresh, heat a little oil in a skillet and sauté for 3–4 minutes until tender.
- Build bowls starting with chopped romaine, then add cauliflower rice and top with seasoned protein.
- Add diced avocado, halved cherry tomatoes, red onion, shredded cheese, and chopped cilantro to each bowl. Finish with sour cream, salsa, jalapeño, and lime juice before serving.
Notes
For a heartier serving, pair with low-carb high-protein bagels. For dairy-free, use vegan cheese and coconut yogurt. Store components separately for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican