Low Carb Burrito Bowl (Printable)

Seasoned beef with cauliflower rice and fresh vegetables in a satisfying bowl.

# What You Need:

→ Seasoned Beef

01 - 1 pound ground beef (85% lean)
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium red bell pepper, diced
06 - 1 tablespoon chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon dried oregano
10 - ½ teaspoon onion powder
11 - ½ teaspoon garlic powder
12 - ¼ teaspoon cayenne pepper
13 - Salt and black pepper to taste

→ Cauliflower Rice

14 - 2 cups cauliflower rice
15 - 1 tablespoon butter or olive oil
16 - Salt to taste

→ Assembly and Garnish

17 - 2 cups shredded romaine lettuce
18 - ½ cup cherry tomatoes, halved
19 - ½ avocado, diced
20 - ¼ cup shredded cheddar cheese
21 - 2 tablespoons sour cream or plain Greek yogurt
22 - 2 tablespoons chopped fresh cilantro
23 - Lime wedges for serving

# How-To Steps:

01 - In a small bowl, combine chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne pepper. Set aside.
02 - Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and allow it to shimmer.
03 - Add diced onion and sauté for 3 minutes until translucent. Stir in minced garlic and diced red bell pepper; cook for an additional 2 minutes until softened.
04 - Push vegetables to one side of the skillet. Add ground beef, breaking it up with a spoon. Cook for 5 to 6 minutes until browned with no pink remaining.
05 - Sprinkle the prepared taco seasoning over the beef and vegetables. Stir thoroughly to coat and cook for 2 additional minutes. Season with salt and black pepper to taste.
06 - Wipe out half the skillet or use a second pan. Add butter or olive oil over medium heat. Add cauliflower rice, lightly season with salt, and cook for 4 to 5 minutes until tender but not mushy.
07 - Divide shredded romaine lettuce evenly among four serving bowls.
08 - Top each bowl with an equal portion of the seasoned beef mixture.
09 - Spoon cauliflower rice beside or underneath the beef in each bowl.
10 - Top each bowl with halved cherry tomatoes, diced avocado, and shredded cheddar cheese. Add a dollop of sour cream or Greek yogurt and sprinkle with chopped cilantro. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup takes less time than deciding what to watch during dinner.
  • The seasoned beef tastes rich and smoky without any packaged taco kits or hidden sugar.
  • Cauliflower rice soaks up all the savory drippings and feels just as satisfying as regular rice.
  • You can make each bowl completely different based on what toppings each person wants.
02 -
  • Don't skip draining excess fat from the beef if it pools in the pan, or your toppings will sit in grease instead of savory juices.
  • Thaw and squeeze out frozen cauliflower rice in a clean kitchen towel before cooking, or it will steam instead of sauté and turn mushy.
  • Wait to squeeze the lime until you're about to eat so the acid doesn't wilt the lettuce or turn the avocado brown while it sits.
03 -
  • Let the ground beef sit undisturbed for a full minute before stirring so it develops a browned, caramelized crust that adds extra flavor.
  • Toast the spices in the hot skillet for 30 seconds before adding the beef if you want a deeper, more aromatic taco seasoning.
  • Dice the avocado just before serving and toss it with a squeeze of lime to keep it bright green and fresh looking.
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