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Easy Low Carb Burrito Bowl

A quick and protein-packed breakfast burrito bowl that's low in carbs and easy to make.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein and Seasoning
  • 1 lb ground chicken (or beef, turkey, or plant-based protein)
  • 1 packet taco seasoning (store-bought or homemade)
Base Ingredients
  • 3 cups cauliflower rice (fresh or frozen)
  • 4 cups romaine lettuce (chopped)
Toppings
  • 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)

Method
 

Preparation
  1. Heat a large skillet over medium-high heat. Add the ground chicken to the skillet. Cook for 5-6 minutes until there is no pink left.
  2. Drain excess fat and add taco seasoning and 2-3 tablespoons of water. Stir continuously for about 2 minutes.
  3. Remove from heat and let the seasoned protein rest for about 5 minutes.
  4. If using frozen cauliflower rice, microwave for 4-5 minutes. For fresh rice, sauté in a dry skillet over medium heat for 3-4 minutes.
Assembly
  1. Layer chopped romaine lettuce in serving bowls. Add cauliflower rice next to the lettuce.
  2. Top with seasoned protein, diced avocado, cherry tomatoes, red onion, and shredded cheese. Sprinkle with cilantro.
  3. Add dollops of sour cream and sugar-free salsa. Adjust heat with minced jalapeño to taste and finish with lime juice.

Notes

Best served fresh. Keep ingredients separate if making ahead to maintain texture.