Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
Starting your day with a breakfast loaded with flavor and nutrition can set the tone for the entire day, which is exactly what this easy low carb burrito bowl offers. Packed with protein and fresh ingredients, it provides a satisfying alternative to traditional breakfast options. Whether you’re on a low-carb diet or simply looking for a delightful, healthy breakfast in just 25 minutes, this burrito bowl is your answer. I’ve made this recipe several times when time is short but my appetite is not, and it never disappoints!
Why you’ll love this dish
This burrito bowl isn’t just a hasty breakfast; it packs a punch of flavor and nutrition that will keep you energized. The versatility of this recipe makes it a fantastic choice for any meal of the day, whether you’re enjoying it during a busy weekday breakfast or serving it at a laid-back weekend brunch. It’s budget-friendly too—using accessible ingredients that can be easily found at your local grocery store.
“I made this for breakfast, and it was such a hit! Even the kids loved it and asked for seconds. It’s a keeper!” – A satisfied home cook.
How this recipe comes together
Creating this easy low carb burrito bowl is an enjoyable and straightforward process. In under 30 minutes, you’ll have a hearty meal that looks as good as it tastes. First, you begin by cooking your choice of protein with taco seasoning, infusing all the wonderful flavors. While it’s resting, you’ll prepare fresh cauliflower rice and chop your veggies. Finally, it’s all about the layers; building your bowl with fresh ingredients brings both texture and taste to your dish.
Ingredients
Here’s what you’ll need to make this delicious breakfast bowl:
- 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)
- 0.5 cup red onion (finely diced)
- 1 cup Mexican cheese blend (shredded)
- 0.25 cup fresh cilantro (chopped)
- 0.5 cup sugar-free salsa
- 0.25 cup full-fat sour cream
- 2 tbsp fresh lime juice
- 1 whole jalapeño (minced, adjust to taste)
Do you have other vegetables you enjoy? Feel free to swap or add them into your bowl!
Directions to follow
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Heat a large skillet over medium-high heat. Add the ground chicken and break it apart with a wooden spoon. Cook for about 5-6 minutes, stirring until no pink remains.
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Once browned, drain any excess fat. Add the taco seasoning packet along with 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is well-coated and the liquid evaporates.
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Remove your seasoned protein from heat and let it rest for about 5 minutes. This resting period allows the flavors to meld beautifully.
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If you’re using frozen cauliflower rice, microwave it for 4-5 minutes until warm. For fresh cauliflower rice, heat a dry skillet over medium heat and sauté for 3-4 minutes until tender yet firm. Let it cool slightly to avoid wilting your lettuce.
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Layer your bowls by starting with chopped romaine lettuce. Next, add a portion of cauliflower rice, topped with the seasoned protein, diced avocado, tomatoes, red onion, cheese, and finally, a sprinkle of cilantro.
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Just before serving, finish each bowl with generous dollops of sour cream, a spoonful of salsa, minced jalapeño to taste, and a squeeze of lime juice.
Best ways to enjoy it
The presentation can make a big difference! Serve these burrito bowls in colorful bowls to highlight the vibrant ingredients, or use mason jars for a fun, portable option. Pair them with some crispy tortilla chips for crunch, or enjoy them alongside scrambled eggs or a side of beans for a heartier meal. You might even consider adding a sprinkle of feta cheese or a dollop of guacamole for extra richness.
Storage and reheating tips
To store leftovers of your burrito bowl, let them cool completely before transferring them to an airtight container. They’ll stay fresh in the refrigerator for up to 3 days. Want to save for later? Consider freezing the cooked chicken mixture separately from the fresh vegetables. When reheating, simply thaw your protein in the refrigerator overnight, then warm it up in a skillet when you’re ready to enjoy.
Extra advice
To make this dish even more flavorful, consider marinating your protein in the taco seasoning for a couple of hours prior to cooking. Cooking the cauliflower rice in a bit of olive oil or adding garlic can also elevate the taste. Additionally, when using fresh toppings, try to prepare them just before serving to ensure they stay vibrant and fresh.
Creative twists
Feel free to experiment with the flavor profile of this burrito bowl! You could switch up the proteins by using seasoned smoked tofu for a plant-based option or add beans for extra fiber. For an extra kick, consider adding chipotle sauce or smoky paprika. You can also add seasonal veggies like corn or bell peppers for a pop of color and flavor.
Your questions answered
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Can I prepare this burrito bowl in advance?
Yes! You can cook the protein and cauliflower rice ahead of time and store them separately in the fridge. Just layer the bowls when ready to eat. -
What is the prep time for this recipe?
Overall, you’ll spend about 10 minutes prepping the veggies and cooking the protein, so you can have this meal ready in about 25 minutes total! -
Are there any low-carb substitutes for the ingredients?
Absolutely! Instead of the cauliflower rice, you can use broccoli rice or simply skip the rice for a salad bowl. -
Can I use other vegetables?
Yes! Feel free to add any veggies you enjoy or have on hand, such as bell peppers, zucchini, or even corn for sweetness. -
How should leftover burrito bowls be stored?
Store in an airtight container in the fridge for up to 3 days. The protein can be reheated, while fresh ingredients should be added right before serving. -
Is this a kid-friendly recipe?
Definitely! Most kids adore the flavors of taco seasoning, and they’re likely to enjoy customizing their own bowls. -
What can I use instead of ground chicken?
Ground turkey, beef, or even plant-based proteins like tempeh or lentils work well. -
How can I make this dish spicier?
For added heat, include more jalapeños, sprinkle chili flakes, or drizzle with hot sauce before serving.
Low Carb Burrito Bowl
Ingredients
Protein and Seasoning
- 1 lb ground chicken (or beef, turkey, or plant-based protein) You can substitute with your choice of protein.
- 1 packet taco seasoning Store-bought or homemade.
Vegetables and Base
- 3 cups cauliflower rice Fresh or frozen.
- 4 cups romaine lettuce, chopped
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, finely diced
Toppings and Extras
- 1 cup Mexican cheese blend, shredded
- 0.25 cup fresh cilantro, chopped
- 0.5 cup sugar-free salsa
- 0.25 cup full-fat sour cream
- 2 tbsp fresh lime juice
- 1 whole jalapeño, minced Adjust to taste.
Instructions
Cooking the Protein
- Heat a large skillet over medium-high heat. Add the ground chicken and break it apart with a wooden spoon. Cook for about 5-6 minutes, stirring until no pink remains.
- Once browned, drain any excess fat. Add the taco seasoning packet along with 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is well-coated and the liquid evaporates.
- Remove your seasoned protein from heat and let it rest for about 5 minutes to allow the flavors to meld.
Preparing the Cauliflower Rice
- If using frozen cauliflower rice, microwave it for 4-5 minutes until warm. For fresh cauliflower rice, heat a dry skillet over medium heat and sauté for 3-4 minutes until tender yet firm.
Assembling the Bowl
- Layer your bowls by starting with chopped romaine lettuce. Next, add a portion of cauliflower rice, topped with the seasoned protein, diced avocado, tomatoes, red onion, cheese, and finally, a sprinkle of cilantro.
- Just before serving, finish each bowl with generous dollops of sour cream, a spoonful of salsa, minced jalapeño to taste, and a squeeze of lime juice.
