Low Carb Burrito Bowl

The sizzle hit my ears before the smell even reached me. I was standing over my stove on a rainy Tuesday, watching ground beef turn golden brown beside diced peppers, and I realized I hadn't missed rice at all. This bowl came together almost by accident when I had cauliflower to use up and a serious craving for something filling. It turned out better than I expected, the kind of dinner that sticks around because it actually works.

I made this for my brother when he was trying to cut carbs, and he loaded his bowl so high the avocado kept sliding off. He didn't say much while he ate, just kept going back for more cilantro and lime. When he asked for the recipe two days later, I knew it had passed the test.

Ingredients

• Ground beef (1 pound, 85% lean): The fat keeps everything juicy and helps the spices cling without drying out.
• Olive oil (1 tablespoon): A little oil gets the onions going and prevents sticking in the pan.
• Yellow onion (1 small, diced): It sweetens as it cooks and builds the savory base for the whole bowl.
• Garlic (2 cloves, minced): Fresh garlic adds sharpness that powdered versions just can't match.
• Red bell pepper (1 medium, diced): This gives you color, a slight sweetness, and a satisfying bite.
• Chili powder (1 tablespoon): The backbone of the seasoning, it brings warmth and a hint of smokiness.
• Ground cumin (1 teaspoon): Earthy and essential, cumin makes everything taste like it came from a taco truck.
• Smoked paprika (1 teaspoon): Adds depth and a subtle char flavor without any actual grilling.
• Dried oregano (½ teaspoon): A whisper of herbiness that rounds out the spice blend.
• Onion powder and garlic powder (½ teaspoon each): These layer in more savory flavor and help the seasoning coat evenly.
• Cayenne pepper (¼ teaspoon, optional): Use it if you like a little heat that sneaks up on you.
• Salt and black pepper: Season to your taste, the beef and cauliflower both need it.
• Cauliflower rice (2 cups): It soaks up the pan juices and gives you that rice texture without the carbs.
• Butter or additional olive oil (1 tablespoon): This keeps the cauliflower from sticking and adds a touch of richness.
• Romaine lettuce (2 cups, shredded): The crisp base that holds everything together and adds crunch.
• Cherry tomatoes (½ cup, halved): Juicy little bursts of sweetness and acidity in every bite.
• Avocado (½, diced): Creamy, rich, and essential for balancing all the spice.
• Cheddar cheese (¼ cup, shredded): A little sharpness and melt that makes each bowl feel indulgent.
• Sour cream or Greek yogurt (2 tablespoons): Cool, tangy, and perfect for cutting through the heat.
• Fresh cilantro (2 tablespoons, chopped): Bright, grassy, and it ties the whole bowl together.
• Lime wedges: The final squeeze that wakes everything up right before you eat.

Instructions

Mix the seasoning:

In a small bowl, stir together chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne if you are using it. Having it ready makes the cooking go fast and smooth.

Heat the skillet:

Set a large nonstick or cast-iron skillet over medium-high heat, add the olive oil, and let it shimmer. You want it hot enough that the onion sizzles when it hits the pan.

Cook the aromatics:

Toss in the diced onion and cook for about 3 minutes until it turns soft and translucent. Add the minced garlic and diced red bell pepper, stirring for another 2 minutes until everything smells amazing.

Brown the beef:

Push the vegetables to one side and add the ground beef, breaking it up with your spoon. Let it cook for 5 to 6 minutes, stirring occasionally, until it is browned all over with no pink left.

Season and finish the beef:

Sprinkle your prepared taco seasoning over the beef and vegetables, stir everything together, and cook for 2 more minutes. Taste it and add salt and black pepper as needed.

Prepare the cauliflower rice:

Wipe out half the skillet or grab a second pan, add butter or olive oil over medium heat, then toss in the cauliflower rice with a pinch of salt. Cook for 4 to 5 minutes, stirring now and then, until it is tender but still has a little bite.

Assemble the bowls:

Divide the shredded romaine among four bowls and top each with a generous scoop of the seasoned beef. Spoon the cauliflower rice beside or underneath the beef.

Add the toppings:

Scatter halved cherry tomatoes, diced avocado, and shredded cheddar over each bowl. Drop a dollop of sour cream or Greek yogurt on top and finish with a sprinkle of chopped cilantro.

Serve with lime:

Set lime wedges on the side of each bowl. Right before you dig in, squeeze fresh lime juice over everything for that bright, tangy finish that makes the whole bowl sing.

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One night I made this for myself after a long day and ate it straight from the skillet, standing at the counter with a fork. The lime juice dripped onto my wrist and I didn't care. That is when I knew this bowl had earned a permanent spot in my week.

Make It Your Own

Swap the ground beef for ground turkey or chicken if you want something leaner, just add a little extra oil so it does not dry out. Pickled jalapeños or fresh sliced jalapeño will give you serious heat if that is your thing. For a dairy-free version, skip the cheese and sour cream and use coconut yogurt or make a quick avocado crema by mashing avocado with lime juice and a pinch of salt.

Storing and Reheating

Keep the seasoned beef, cauliflower rice, and fresh toppings in separate containers in the fridge for up to three days. When you are ready to eat, warm the beef and cauliflower gently in a skillet or microwave, then build your bowl fresh with cold lettuce, tomatoes, and avocado. This way everything stays crisp and nothing gets soggy.

What You Will Need

A large skillet, either nonstick or cast iron, is all you really need for the beef and vegetables. A second small pan helps if you want to cook the cauliflower rice at the same time, but you can also just wipe out the skillet and reuse it.

• Use a sharp knife and a sturdy cutting board for prepping the vegetables quickly.
• A small mixing bowl makes it easy to blend your spices ahead of time.
• Measuring spoons and cups keep your seasoning balanced and your portions consistent.

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This bowl is proof that low-carb does not mean low on flavor or satisfaction. Make it once and you will understand why it keeps showing up on my table.

Recipe FAQ

→ Is this bowl actually filling without regular rice?

Absolutely! The ground beef provides 29 grams of protein per serving, while cauliflower rice offers substantial volume. Healthy fats from avocado, cheese, and olive oil create lasting satiety. Most people find this bowl just as satisfying as traditional versions.

→ Can I make the cauliflower rice from scratch?

Yes! Simply pulse fresh cauliflower florets in a food processor until rice-sized pieces form. Avoid overprocessing or it becomes mushy. One medium head yields about 4 cups of rice. Fresh cauliflower cooks slightly faster than frozen.

→ How spicy is this bowl?

The seasoning blend offers mild to medium heat with warmth from chili powder and optional cayenne. It's family-friendly but easily customizable. Add fresh jalapeños, hot sauce, or extra cayenne if you prefer more fire.

→ What's the best way to store leftovers?

Keep components separate in airtight containers for up to 3 days. Store beef, cauliflower rice, and chopped vegetables in individual containers. Reheat beef and cauliflower rice gently, then assemble with cold fresh toppings. The lime should be added just before eating.

→ Can I make this dairy-free?

Certainly! Omit the cheddar cheese and sour cream, then substitute with coconut yogurt, avocado crema, or dairy-free cheese alternatives. Use olive oil instead of butter for the cauliflower rice. All other components are naturally dairy-free.

→ What other proteins work well?

Ground turkey or chicken create lighter versions with similar seasoning absorption. Shredded chicken or carnitas-style pork make excellent toppings. For vegetarian options, try seasoned black beans, lentils, or plant-based crumbles prepared with the same spice blend.