Low Carb Burrito Bowl
A protein-packed, low-carb burrito bowl featuring seasoned ground chicken and cauliflower rice, perfect for quick meals with customizable options.
Ingredients
For the Bowl
- 1 lb ground chicken (lean) can substitute ground turkey or lean beef
- 2 cups cauliflower rice fresh or frozen work; thaw frozen before sautéing
- 1 tablespoon olive oil or avocado oil for higher smoke point
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- to taste Salt and pepper
- 1 cup diced tomatoes fresh or canned, drained
- 1 cup black beans drained and rinsed; omit or halve for lower carbs
- 1 each avocado diced or use 1/2 cup guacamole
- 1/2 cup shredded cheese (optional) cheddar, Monterey Jack, or cotija
- 1/4 cup chopped fresh cilantro
- to taste Lime wedges for serving
Instructions
Cooking
- Warm a large skillet over medium heat and add 1 tablespoon olive oil.
- Add 1 lb ground chicken, 1 teaspoon chili powder, 1 teaspoon cumin, and salt and pepper. Break the meat into small pieces and cook, stirring occasionally, until no pink remains and edges are browned, about 7–10 minutes.
- In a separate pan, add a splash of oil and the 2 cups cauliflower rice. Sauté over medium heat, stirring, until tender but not mushy—about 5–7 minutes.
- While the protein and rice cook, dice tomatoes and avocado, drain and rinse the black beans, and chop the cilantro.
- Spoon cauliflower rice into bowls. Top with seasoned ground chicken, diced tomatoes, black beans, avocado, and cheese if using. Sprinkle cilantro on top.
- Serve immediately with lime wedges.
Notes
Store leftovers in airtight containers for up to 3–4 days. Keep avocado separate to avoid browning. Can freeze cooked ground chicken for up to 3 months.