Low Carb Burrito Bowl
A flavorful, nutritious breakfast bowl packed with protein and fresh ingredients, perfect for a low-carb diet.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Consider freezing the cooked chicken mixture separately from fresh vegetables.