Low Carb Burrito Bowl

The skillet was still crackling when I realized I'd forgotten tortillas at the store. Instead of panicking, I grabbed a head of cauliflower from the crisper and pulsed it into rice. That improvised dinner turned into my favorite weeknight reset: a burrito bowl that skips the carbs but keeps every bit of the bold, savory satisfaction. Now I make it on purpose, not by accident.

I started making these bowls on Sundays when my sister would drop by after her gym sessions. She'd pile hers high with extra avocado and lime, and we'd sit on the porch with our mismatched bowls, talking through the week ahead. It became less about the meal itself and more about carving out that pocket of time together.

Ingredients

• Ground beef (1 pound, 85% lean): The slight fat content keeps the beef juicy and flavorful without being greasy.
• Olive oil (1 tablespoon): A quick shimmer in the pan means your vegetables will caramelize instead of steam.
• Yellow onion (1 small, diced): Sautéing it first builds a sweet, aromatic base for the entire skillet.
• Garlic (2 cloves, minced): Add it after the onion so it doesn't burn and turn bitter.
• Red bell pepper (1 medium, diced): It adds a pop of color and a subtle sweetness that balances the spices.
• Chili powder (1 tablespoon): This is the backbone of your taco seasoning, earthy and warm.
• Ground cumin (1 teaspoon): Toasting it briefly in the pan deepens its smoky, nutty flavor.
• Smoked paprika (1 teaspoon): It gives a gentle hint of campfire without overwhelming the bowl.
• Dried oregano (½ teaspoon): A whisper of herbaceous brightness that ties the spices together.
• Onion powder and garlic powder (½ teaspoon each): They amplify the savory depth without adding extra moisture.
• Cayenne pepper (¼ teaspoon, optional): A small pinch adds a lingering heat that sneaks up on you.
• Salt and black pepper: Taste as you go and adjust at the end for a perfectly seasoned finish.
• Cauliflower rice (2 cups): Fresh or frozen both work, just make sure frozen is fully thawed and drained.
• Butter or additional olive oil (1 tablespoon): This helps the cauliflower rice toast lightly and absorb flavors.
• Shredded romaine lettuce (2 cups): The crisp, sturdy leaves hold up under warm toppings without wilting instantly.
• Cherry tomatoes (½ cup, halved): Their burst of sweetness cuts through the richness of the beef.
• Avocado (½, diced): Creamy, buttery, and essential for balancing the spice.
• Shredded cheddar cheese (¼ cup): A modest handful melts slightly from the warm beef and adds a tangy finish.
• Sour cream or plain Greek yogurt (2 tablespoons): Greek yogurt is a lighter swap that still delivers the cool, tangy contrast.
• Fresh cilantro (2 tablespoons, chopped): It brightens every bite with a fresh, herbal note.
• Lime wedges: A squeeze right before eating wakes up every flavor in the bowl.

Instructions

Mix the Seasoning:

In a small bowl, stir together chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne if you like heat. Having it ready means you can toss it in quickly without fumbling with jars mid-cook.

Heat the Skillet:

Set a large nonstick or cast-iron skillet over medium-high heat and add olive oil. When it shimmers and slides easily across the pan, you're ready to start.

Sauté the Aromatics:

Add diced onion and cook for about 3 minutes, stirring occasionally, until it turns translucent and starts to soften. Stir in minced garlic and diced red bell pepper, cooking another 2 minutes until fragrant and the pepper edges begin to char.

Brown the Beef:

Push the vegetables to one side and add the ground beef, breaking it apart with a spoon. Cook for 5 to 6 minutes, stirring occasionally, until the beef is browned and no pink remains.

Season the Beef:

Sprinkle the prepared taco seasoning over the beef and vegetables, stirring well to coat everything evenly. Cook for 2 more minutes, then taste and season with salt and black pepper as needed.

Cook the Cauliflower Rice:

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

Build the Base:

Divide shredded romaine lettuce among four bowls. Spoon a portion of the seasoned beef mixture over the lettuce in each bowl.

Add the Cauliflower Rice:

Place a scoop of warm cauliflower rice beside or beneath the beef. The heat from the beef will warm everything together.

Garnish Generously:

Top each bowl with halved cherry tomatoes, diced avocado, and a sprinkle of shredded cheddar. Add a dollop of sour cream or Greek yogurt and scatter chopped cilantro over the top.

Finish with Lime:

Serve with lime wedges on the side. Squeeze fresh lime juice over your bowl just before eating for a bright, tangy finish that ties everything together.

Save

One night, I packed these bowls into glass containers and brought them to a friend who'd just had a baby. She texted me later saying it was the first meal she'd eaten slowly in days, and that the lime made her feel human again. That's when I realized this recipe wasn't just convenient, it was comforting in a way that felt intentional and kind.

How to Store and Reheat

I learned the hard way that storing everything mixed together makes the lettuce soggy and the avocado brown. Now I keep the seasoned beef, cauliflower rice, and toppings in separate containers in the fridge for up to three days. When I'm ready to eat, I reheat the beef and cauliflower rice in the microwave for about 90 seconds, then build a fresh bowl with cold, crisp toppings. It tastes just as good as the first night, maybe even better because assembly takes under two minutes.

Swaps and Variations

Ground turkey or chicken works beautifully if you want a lighter version, just add a splash of olive oil since they're leaner. For extra heat, toss in pickled jalapeños or fresh sliced jalapeño with the toppings. If you're avoiding dairy, skip the cheese and sour cream and use coconut yogurt or a simple avocado crema made by blending avocado, lime juice, and a pinch of salt. I've even swapped the cauliflower rice for shredded cabbage when I wanted a raw, crunchy base instead of something warm.

Serving Suggestions

These bowls are hearty enough to stand alone, but sometimes I'll set out a small dish of salsa verde or pico de gallo for anyone who wants extra brightness. A handful of crushed tortilla chips on top adds a satisfying crunch without derailing the low-carb goal. If you're feeding a crowd, set up a toppings bar and let everyone build their own bowl, it turns dinner into something interactive and fun.

• Serve with a side of guacamole or a simple green salad.
• Pair with sparkling water infused with lime and mint for a refreshing contrast.
• Double the batch and pack the components for easy lunches all week.

Save

This bowl has become my go-to when I want something that feels indulgent but leaves me energized instead of weighed down. I hope it finds a spot in your weekly rotation, too.

Questions & Answers

→ Can I use ground turkey instead of beef?

Absolutely. Ground turkey or chicken works beautifully as a lighter alternative. Cook it the same way, though you may want to add a splash more olive oil since turkey is leaner than beef.

→ How do I store leftovers?

Keep components separately in airtight containers for up to 3 days. Store the seasoned beef, cauliflower rice, and fresh toppings in different containers. Assemble when ready to eat for the best texture.

→ Is this bowl dairy-free?

The standard version includes cheddar cheese and sour cream. To make it dairy-free, simply omit the cheese and use coconut yogurt or avocado crema instead of sour cream. Check your spice blends for hidden dairy ingredients.

→ Can I make this spicier?

Add sliced fresh jalapeños or pickled jalapeños for extra heat. You can also increase the cayenne pepper in the seasoning blend or serve with hot sauce on the side for customizing spice levels.

→ What can I substitute for cauliflower rice?

Shredded cabbage works well for a crunchy, raw variation. You can also use riced broccoli or simply increase the lettuce base for an even lighter version.

→ Is this gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check your spice blends to ensure they're certified gluten-free, as some manufacturers may include anti-caking agents containing wheat.