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Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
Creating a delicious burrito bowl that’s not only low in carbs but also packed with protein is a game-changer for anyone looking to enjoy a satisfying meal without the extra calories. This Easy Low Carb Burrito Bowl is a versatile dish that shines both at breakfast and dinner, making it a fantastic option for busy weeknights or laid-back brunches. With a combination of seasoned ground protein, fresh veggies, and creamy avocado, it’s hard to resist. Personally, I love whipping this up when I want something that feels indulgent without the guilt!
Reasons You’ll Love Making It
What makes this recipe special is its incredible simplicity and rich flavor profile. It’s quick to prepare—ready in just 25 minutes—and perfect for anyone juggling a hectic schedule. Whether you’re a busy parent, a working professional, or just someone who enjoys great food, this burrito bowl ticks all the boxes. It’s also customizable, so you can adjust the toppings based on your family’s preferences or dietary needs. Plus, you can make it gluten-free and dairy-free with a few easy swaps.
"I made this burrito bowl for my family last week, and it was such a hit! Even my picky eater loved it. It’s quick, easy, and packed with flavor!” – Sarah J.
Preparing Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
This dish is straightforward to prepare, breaking down into a few simple steps. Starting with the protein and ending with fresh toppings, you can expect a delightful layering of flavors. Here’s a quick overview of the process before we dive into the details:
- Brown the ground chicken (or your protein of choice) with taco seasoning.
- Prepare the cauliflower rice.
- Chop the fresh ingredients and layer everything in a bowl.
Now, let’s get into what you’ll need.
What You’ll Need
Here’s your ingredient checklist for this fantastic burrito bowl:
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- 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)
Feel free to switch up the proteins or toppings according to your taste!
Step-by-Step Directions
Now, let’s get cooking! Follow these simple steps to create your Easy Low Carb Burrito Bowl:
- Heat a large skillet over medium-high heat. Add the ground chicken, breaking it apart as it cooks. Sauté for 5-6 minutes until browned and no pink remains.
- Drain any excess fat. Add the taco seasoning with 2-3 tablespoons of water, stirring constantly for about 2 minutes until the meat is evenly coated and the liquid has mostly evaporated.
- Remove the skillet from heat and let it rest for 5 minutes to allow flavors to develop.
- If using frozen cauliflower rice, microwave it for 4-5 minutes until heated through. If using fresh, sauté in a dry skillet over medium heat for 3-4 minutes until tender but firm.
- Layer the chopped romaine lettuce in serving bowls, then add a portion of cauliflower rice next to it.
- Top with the seasoned protein, followed by diced avocado, tomatoes, red onion, cheese, and cilantro.
- Finish with dollops of sour cream, a generous spoonful of salsa, minced jalapeño to taste, and a fresh squeeze of lime juice just before serving.
Serving Ideas
The beauty of this burrito bowl lies in its versatility. Serve it as is or pair it with a side of baked tortilla chips or crispy radishes for a crunch. You could also add a simple cucumber salad or some pickled jalapeños for an extra kick. If you’re feeling creative, try topping it with a dollop of guacamole or a sprinkle of crushed nuts for added texture.
Best Way to Store Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
Leftovers? No problem! You can store your burrito bowl components separately in airtight containers in the refrigerator for up to 3 days. To reheat, simply warm the protein in a skillet until heated through and enjoy your meal fresh again. Just remember to keep the fresh toppings like lettuce, avocado, and sour cream separate until you’re ready to serve for the best taste and texture!
Expert Advice
For the best results, don’t skip the resting time for your seasoned protein—it truly enhances the flavor. If you want to save some prep time, you can use store-bought cauliflower rice or even make a larger batch of the seasoned meat and freeze it for future meals.
Creative Twists
Looking to mix things up? Instead of traditional taco seasoning, try cooking with Cuban spices for a different flavor profile. You can also make it a breakfast burrito bowl by adding scrambled eggs or swapping the toppings for breakfast-friendly options like sautéed bell peppers and cheese.
Your Questions Answered
Can I use other proteins in this recipe?
Absolutely! This recipe works beautifully with ground beef, turkey, or even plant-based proteins like lentils or tempeh.
How do I make this recipe dairy-free?
You can substitute the cheese and sour cream with dairy-free alternatives like cashew cheese or coconut yogurt.
What’s the best way to store leftovers?
Store the protein and cauliflower rice separately from the fresh toppings in airtight containers in the fridge. Reheat the protein before serving.
Print
Easy Low Carb Burrito Bowl
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Carb, Gluten Free
Description
A delicious low-carb burrito bowl packed with protein, perfect for breakfast or dinner, customizable based on your preferences.
Ingredients
Scale
- 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)
Instructions
- Heat a large skillet over medium-high heat. Add the ground chicken, breaking it apart as it cooks. Sauté for 5-6 minutes until browned and no pink remains.
- Drain any excess fat. Add the taco seasoning with 2-3 tablespoons of water, stirring constantly for about 2 minutes until the meat is evenly coated and the liquid has mostly evaporated.
- Remove the skillet from heat and let it rest for 5 minutes to allow flavors to develop.
- If using frozen cauliflower rice, microwave it for 4-5 minutes until heated through. If using fresh, sauté in a dry skillet over medium heat for 3-4 minutes until tender but firm.
- Layer the chopped romaine lettuce in serving bowls, then add a portion of cauliflower rice next to it.
- Top with the seasoned protein, followed by diced avocado, tomatoes, red onion, cheese, and cilantro.
- Finish 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
For a gluten-free or dairy-free option, swap out the cheese and sour cream for dairy-free alternatives. You can also use different proteins as per your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 80mg
Keywords: burrito bowl, low carb, protein packed, easy recipe, healthy meal
