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Easy Low Carb Burrito Bowl

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A low-carb burrito bowl that’s quick to make and customizable with fresh toppings, perfect for busy weeknights.

Ingredients

  • 1 lb ground chicken (or ground beef, turkey, or plant-based protein)
  • 1 packet taco seasoning
  • 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)

Instructions

  1. Heat a large skillet over medium-high. Add the ground protein and break it up with a wooden spoon. Cook 5–6 minutes until browned and no longer pink. Drain any excess fat if needed.
  2. Sprinkle the taco seasoning over the cooked meat with 2–3 tablespoons of water. Stir and cook about 2 minutes until the seasoning coats the meat and the liquid has evaporated. Turn off the heat and let the meat rest for 5 minutes.
  3. If using frozen cauliflower rice, microwave it for 4–5 minutes until hot; drain any excess water. If using fresh, sauté in 1 tsp olive oil for 3–4 minutes until tender. Season lightly with salt.
  4. Build bowls with a bed of chopped romaine. Add a scoop of cauliflower rice, then top with seasoned meat. Arrange avocado, halved cherry tomatoes, diced red onion, shredded cheese, and chopped cilantro over the top.
  5. Finish each bowl with a dollop of sour cream, a spoonful of salsa, minced jalapeño, and a squeeze of lime juice. Serve immediately.

Notes

If your taco seasoning is very salty, start with half and taste before adding more. Frozen cauliflower rice is a great time-saver.

Find it online: https://www.wholesomeeasy.com/easy-low-carb-burrito-bowl-2/