Low Carb Burrito Bowl

My skillet was crackling with ground beef one Tuesday evening when I realized I'd forgotten to buy tortillas. Instead of panicking, I grabbed a bag of cauliflower rice from the freezer and decided to build everything straight into bowls. The lime I squeezed over the top at the last second turned the whole thing bright and alive. Now I skip the tortillas on purpose every single time.

I made this for my brother after his workout one night, and he loaded his bowl so high with avocado and cheese that I could barely see the beef underneath. He ate it standing at the counter, lime juice dripping down his wrist, and asked if I could teach him how to make it. That's when I knew this recipe was a keeper.

Ingredients

• Ground beef (85% lean): The fat renders out and flavors everything in the pan, so don't go too lean or the beef will taste dry.
• Olive oil: A tablespoon gives the vegetables a head start and keeps them from sticking before the beef releases its own fat.
• Yellow onion: Diced small, it turns sweet and translucent in just a few minutes and forms the base of the seasoning.
• Garlic: Fresh minced garlic blooms in the hot oil and fills the kitchen with that unmistakable savory smell.
• Red bell pepper: Adds a slight sweetness and a pop of color that makes the whole bowl look more vibrant.
• Chili powder: The backbone of the taco seasoning, bringing warmth without overwhelming heat.
• Ground cumin: Earthy and slightly nutty, it makes the beef taste like it came from a taco truck.
• Smoked paprika: This is the secret to that deep, almost grilled flavor even though everything cooks on the stovetop.
• Dried oregano: A pinch adds an herbal note that balances all the warm spices.
• Onion powder and garlic powder: They layer in extra savory depth that fresh aromatics alone can't achieve.
• Cayenne pepper: Optional, but a small amount gives the beef a subtle kick that sneaks up on you.
• Salt and black pepper: Season to taste at the end so you can control the final flavor.
• Cauliflower rice: Fresh or frozen both work, just make sure frozen is fully thawed and drained so it doesn't steam into mush.
• Butter or additional olive oil: A little fat keeps the cauliflower rice tender and helps it brown lightly at the edges.
• Romaine lettuce: Shredded crisp and cold, it adds crunch and makes the warm toppings feel even more satisfying.
• Cherry tomatoes: Halved so their juices mix into every bite, they taste sweeter than regular diced tomatoes.
• Avocado: Creamy and rich, it cools down the spices and adds healthy fats that keep you full.
• Cheddar cheese: Shredded and sprinkled on top, it melts slightly from the heat of the beef.
• Sour cream or plain Greek yogurt: A dollop adds tanginess and creaminess, and Greek yogurt sneaks in extra protein.
• Fresh cilantro: Chopped and scattered over everything, it brings a burst of freshness that ties all the flavors together.
• Lime wedges: The squeeze of lime at the end brightens the whole bowl and makes every ingredient taste more alive.

Instructions

Mix the taco seasoning:

Combine chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne in a small bowl. Having it ready means you can sprinkle it evenly over the beef without scrambling for individual jars.

Heat the skillet:

Set a large nonstick or cast iron skillet over medium high heat and add olive oil. When it shimmers and flows easily across the pan, it's ready for the vegetables.

Sauté the aromatics:

Add diced onion and cook for 3 minutes, stirring occasionally, until it turns translucent and soft. Stir in minced garlic and diced red bell pepper, cooking another 2 minutes until the pepper softens and the garlic smells toasty.

Brown the ground beef:

Push the vegetables to one side and add the ground beef to the cleared space. Break it up with a spoon and let it brown for 5 to 6 minutes, stirring occasionally, until no pink remains.

Season the beef:

Sprinkle the prepared taco seasoning over the beef and vegetables, stirring everything together so the spices coat every piece. Cook for 2 more minutes to let the flavors bloom, then season with salt and black pepper to taste.

Cook the cauliflower rice:

Wipe out half the skillet or use a second pan over medium heat. Add butter or olive oil, then the cauliflower rice and a light sprinkle of salt. Cook for 4 to 5 minutes, stirring occasionally, until tender but still slightly firm.

Build the bowls:

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

Add the toppings:

Garnish each bowl with halved cherry tomatoes, diced avocado, shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and a sprinkle of chopped cilantro. Serve with lime wedges on the side and squeeze fresh lime over the bowl just before eating.

Save

One night I made this for a friend who swore she hated cauliflower rice, and she finished every bite without realizing what she was eating. When I told her afterward, she just laughed and asked for the recipe. Sometimes the best compliment is when someone forgets they're eating something healthy.

Swapping Proteins

Ground turkey or chicken work beautifully if you want something leaner, but add an extra drizzle of olive oil to the pan since they release less fat. I've also used crumbled tempeh for a plant based version, and it soaked up the taco seasoning so well that my vegetarian neighbor asked if it was real meat. Season a little more generously with salt if you swap proteins, since leaner options can taste flat without it.

Make Ahead Strategy

I cook the seasoned beef and cauliflower rice on Sunday and store them in separate containers in the fridge for up to three days. When it's time to eat, I reheat the beef and rice in the microwave and build fresh bowls with cold toppings. The contrast between warm savory beef and cool crisp lettuce is what makes these bowls so satisfying, so never assemble them ahead of time or everything turns soggy.

Boosting Flavor and Heat

If you want more heat, add pickled jalapeños straight from the jar or slice fresh jalapeño over the top. A spoonful of salsa verde or hot sauce stirred into the beef at the end adds another layer of tangy spice. I sometimes sprinkle a pinch of smoked sea salt over the avocado right before serving, and it makes the whole bowl taste more complex.

• Stir a tablespoon of tomato paste into the beef with the seasoning for a deeper, richer flavor.
• Use chipotle powder instead of regular chili powder if you want a smokier, spicier kick.
• Top with a few crumbles of queso fresco or cotija cheese for a salty, tangy finish.

Save

This bowl has become my go to whenever I want something filling and flavorful without feeling heavy afterward. It's the kind of dinner that makes you feel good about what you're eating while tasting good enough that you forget it's low carb.

Recipe FAQs

→ Can I make this bowl ahead of time?

Yes, prepare each component separately and store in airtight containers for up to 3 days. Assemble just before serving to keep textures crisp and fresh.

→ What protein alternatives work well?

Ground turkey or chicken make excellent lighter options. Both absorb the taco seasoning beautifully and cook in the same timeframe as beef.

→ How do I prevent cauliflower rice from getting mushy?

Cook cauliflower rice over medium heat for just 4-5 minutes. You want it tender but still with some bite. Avoid overcooking or it will become soft and watery.

→ Can I add more heat to this bowl?

Absolutely. Add sliced jalapeños, increase the cayenne pepper in the seasoning blend, or drizzle with your favorite hot sauce when serving.

→ What dairy-free substitutions work best?

Skip the cheese and sour cream. Use coconut yogurt, avocado crema, or extra guacamole. The avocado already provides plenty of creaminess.

→ Is cauliflower rice necessary?

Not at all. Shredded cabbage, extra lettuce, or riced broccoli all work. You could also use a small portion of regular rice if not strictly low-carb.