Low Carb Burrito Bowl (Print Version)

Seasoned ground beef, cauliflower rice, and fresh toppings in a satisfying Mexican-inspired bowl.

# What You'll Need:

→ Seasoned Beef

01 - 1 pound ground beef, 85% lean
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium red bell pepper, diced
06 - 1 tablespoon chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon cayenne pepper, optional
13 - Salt and black pepper to taste

→ Cauliflower Rice

14 - 2 cups cauliflower rice, fresh or frozen
15 - 1 tablespoon butter or olive oil
16 - Salt to taste

→ Assembly and Garnish

17 - 2 cups shredded romaine lettuce
18 - 1/2 cup cherry tomatoes, halved
19 - 1/2 avocado, diced
20 - 1/4 cup shredded cheddar cheese
21 - 2 tablespoons sour cream or plain Greek yogurt
22 - 2 tablespoons fresh cilantro, chopped
23 - Lime wedges for serving

# How to Prepare:

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 let it shimmer.
03 - Add diced onion and sauté for 3 minutes until translucent. Stir in minced garlic and diced red bell pepper; cook another 2 minutes until softened.
04 - Push vegetables to one side of 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 beef and vegetables. Stir well to coat and cook for 2 more minutes. Season with salt and black pepper to taste.
06 - In the same skillet or 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 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 - 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 Advice:

01 -
  • It comes together in less time than it takes to order takeout, and you control every ingredient.
  • The cauliflower rice soaks up all the savory beef juices, making every bite flavorful instead of feeling like a sad substitution.
  • You can prep the components ahead and build your bowl fresh each night, so leftovers never get boring.
  • It's filling enough to keep you satisfied for hours without that heavy, sluggish feeling.
02 -
  • Make sure the cauliflower rice is completely dry before cooking, or it will steam instead of sauté and turn watery.
  • Don't skip pushing the vegetables to the side when you add the beef, it lets the meat brown properly instead of simmering in vegetable moisture.
  • Assemble the bowls right before serving so the lettuce stays crisp and the avocado doesn't brown.
03 -
  • Use a cast-iron skillet for the beef if you have one, it gets hotter and gives the meat a better sear and deeper flavor.
  • Let the beef sit undisturbed for a minute or two before stirring so it develops crispy, caramelized edges.
  • If you're doubling the recipe, cook the beef in batches so it browns instead of steams from overcrowding the pan.
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