Easy Low Carb Burrito Bowl

I craved hearty burrito flavors but needed something that wouldn’t derail my protein goals. This low carb burrito bowl delivers all the bold, satisfying taste of your favorite Tex-Mex restaurant bowl while keeping carbs in check and protein front and center.

Last Tuesday, I was meal prepping for a crazy week ahead and realized I’d been eating the same rotation of chicken and vegetables. My family was getting bored, and honestly, so was I. That’s when I remembered how much we all love burrito bowls but without the carb-heavy rice and beans that leave me sluggish. This recipe became our new weeknight hero – it’s ready in just 25 minutes, packed with 35+ grams of protein per serving, and even my teenagers ask for seconds. You’re going to love this one!

Ingredients for Low Carb Burrito Bowl

I always use ground chicken for this recipe because it absorbs the taco seasoning beautifully and provides lean protein without being dry. My go-to brand is Bell & Evans for consistently tender results.

• 1 lb ground chicken (or beef, turkey, or plant-based protein)
• 1 packet taco seasoning (I recommend Old El Paso for balanced flavor)
• 3 cups cauliflower rice (fresh or frozen – I usually buy pre-riced to save time)
• 4 cups romaine lettuce, chopped (my preference is hearts of romaine for extra crunch)
• 1 large avocado, diced (look for ones that yield slightly to gentle pressure)
• 1 cup cherry tomatoes, halved (I always use organic for better flavor)
• ½ cup red onion, finely diced (soak in cold water if you prefer milder bite)
• 1 cup shredded Mexican cheese blend (I recommend Tillamook for meltability)
• ¼ cup fresh cilantro, chopped
• ½ cup sugar-free salsa (my go-to is Pace for consistent texture)
• ¼ cup full-fat sour cream
• 2 tablespoons fresh lime juice (always fresh – bottled lacks that bright zing)
• 1 jalapeño, minced (remove seeds for less heat – pro tip I learned the hard way)

Step-by-Step Instructions

In my experience, getting the protein perfectly seasoned is the key to making this bowl restaurant-quality at home.

Step 1: Heat a large skillet over medium-high heat and add the ground chicken, breaking it apart with a wooden spoon as it cooks for 5-6 minutes until no pink remains and it’s lightly browned.

Step 2: Drain any excess fat, then add the taco seasoning packet with 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is evenly coated and the liquid has mostly evaporated.

Step 3: Remove the seasoned protein from heat and let it rest for 5 minutes while you prepare the other components. This resting time allows the flavors to fully develop.

Step 4: If using frozen cauliflower rice, microwave for 4-5 minutes until heated through. For fresh cauliflower rice, heat a dry skillet over medium heat and sauté for 3-4 minutes until tender but still firm. Let cool slightly to prevent wilting the lettuce.

Step 5: Layer the chopped romaine in serving bowls, add a portion of cauliflower rice alongside, then top with the seasoned protein, diced avocado, tomatoes, red onion, cheese, and cilantro.

Step 6: Finish each bowl with dollops of sour cream, a generous spoonful of salsa, minced jalapeño to taste, and a fresh squeeze of lime juice just before serving.

What to Serve with Low Carb Burrito Bowl

These sides perfectly complement the bold flavors while adding variety in texture and nutrition.

Lime-Cilantro Coleslaw: The crisp, tangy crunch provides a cooling contrast to the warm, spiced protein while adding extra vegetables and fiber to round out the meal.

Crispy Broccoli Cheese Rounds: These protein-packed, low-carb rounds bring extra cheesy satisfaction that complements the Tex-Mex flavors while keeping carbs minimal.

Greek Yogurt with Fresh Herbs: A protein-rich cooling element that cuts through the richness of cheese and avocado while providing probiotics and additional protein.

High Protein Breakfast Bowl: For those wanting extra protein, this makes an excellent side that shares similar bold flavors and customizable toppings.

Cottage Cheese Flatbread: Perfect for scooping and adds satisfying texture while maintaining the high-protein, low-carb theme of the meal.

Storage & Serving Tips

Store all components separately in airtight containers in the refrigerator for up to 4 days. The seasoned protein actually tastes better the next day as the spices continue to meld.

I recommend reheating the protein and cauliflower rice together in the microwave for 60-90 seconds, then assembling fresh bowls with cold toppings. Pro tip: add the lime juice and avocado just before eating to prevent browning.

This recipe is incredibly versatile – try it with seasoned ground turkey for variety, or make it vegetarian using seasoned tempeh or black soybeans. Double the protein batch and freeze half for effortless meals next week.

Conclusion

Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed

A protein-packed low carb burrito bowl with seasoned ground chicken, cauliflower rice, and fresh Tex-Mex toppings ready in 25 minutes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 portions

Course: Breakfast, Lunch, Main Course

Cuisine: American, Mexican

Calories: 425

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground chicken or beef, turkey, or plant-based protein
• 1 packet taco seasoning store-bought or homemade
• 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

Equipment

• Large skillet
• Cutting board
• Chef’s knife
• Mixing bowls

Method

 

1. Heat a large skillet over medium-high heat and add the ground chicken, breaking it apart with a wooden spoon as it cooks for 5-6 minutes until no pink remains and it’s lightly browned.
2. Drain any excess fat, then add the taco seasoning packet with 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is evenly coated and the liquid has mostly evaporated.
3. Remove the seasoned protein from heat and let it rest for 5 minutes while you prepare the other components. This resting time allows the flavors to fully develop.
4. If using frozen cauliflower rice, microwave for 4-5 minutes until heated through. For fresh cauliflower rice, heat a dry skillet over medium heat and sauté for 3-4 minutes until tender but still firm. Let cool slightly to prevent wilting the lettuce.
5. Layer the chopped romaine in serving bowls, add a portion of cauliflower rice alongside, then top with the seasoned protein, diced avocado, tomatoes, red onion, cheese, and cilantro.
6. Finish each bowl with dollops of sour cream, a generous spoonful of salsa, minced jalapeño to taste, and a fresh squeeze of lime juice just before serving.

Notes

Double the protein batch and freeze half for next week. Store components separately for best results. Chop vegetables the night before but keep avocado whole until serving.