Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed is a speedy, satisfying way to start the day, and if you’re exploring low-carb bowls you might also like this low carb shrimp and broccoli recipe for another quick, protein-forward option. This bowl brings together seasoned ground protein, cauliflower rice, crisp romaine, creamy avocado, tangy salsa, and melty cheese for a breakfast (or anytime) bowl that’s ready in about 25 minutes.
why make this recipe
This Easy Low Carb Burrito Bowl is built for busy mornings, light lunches, and anyone who wants a flavorful meal without heavy carbs. It’s loaded with protein from the ground chicken (or your choice of protein), provides healthy fats from avocado and sour cream, and uses cauliflower rice to keep the carb count low while still giving you that grain-like base. The result is a bowl that feels indulgent but stays aligned with low-carb goals.
Beyond the nutrition angle, this recipe is practical. It’s fast, requires one skillet to cook the protein, and assembles into bowls with no oven time. The components are flexible, making it ideal for meal-prep, quick weeknight dinners, or a weekend batch-cook. If you’re cooking for people with different tastes, the bowls are easy to personalize so everyone gets what they want without extra effort.
how to make Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
This recipe is straightforward: season and cook the protein, warm the cauliflower rice, chop a few fresh toppings, and assemble. The steps are designed to keep textures bright—lettuce stays crisp, avocado stays creamy, and the cauliflower rice keeps a bit of bite. Follow these steps and you’ll have satisfying bowls that taste like they took longer to make than they did.
- Start by browning the ground protein in a hot skillet, breaking it into bite-sized pieces. Use a wooden spoon or spatula so you can get small, even crumbles.
- Once cooked through, drain excess fat, then return the pan to the heat and add taco seasoning with a splash of water so the spices coat the meat without becoming soggy.
- Give the seasoned meat a short rest to concentrate the flavors while you heat the cauliflower rice and prep the fresh toppings.
- Keep the cauliflower rice separate from the lettuce when assembling so the romaine stays crisp.
- Build bowls by layering lettuce, cauliflower rice, the seasoned protein, and fresh toppings; finish with salsa, sour cream, jalapeño, cilantro, and lime.
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)
Ingredient notes and substitutions:
- Ground chicken works great here for its mild flavor and quick cooking time. Substitute ground turkey, lean ground beef, or a plant-based crumble to suit preferences. For a pork replacement, the recipe already suggests turkey/chicken or plant proteins.
- Taco seasoning can be store-bought for convenience or mixed at home from chili powder, cumin, garlic powder, onion powder, smoked paprika, and a pinch of salt. If you use homemade seasoning, start with about 2 tablespoons for 1 lb of meat.
- Cauliflower rice keeps the bowl low carb. Frozen cauliflower rice shortens prep time; fresh cauliflower rice will be slightly firmer and fresher-tasting.
- Choose full-fat sour cream and a good-quality shredded cheese for better flavor and creaminess at lower portion sizes.
- If you want less heat, omit the jalapeño or use only a small pinch. Alternatively, use pickled jalapeños for a tangy kick.
Directions :
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Pro Tips for Success Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
- Use a hot pan for the meat: A properly heated skillet gives the ground meat a quick sear and more flavorful browning. Don’t overcrowd the pan; if the meat steams, it won’t brown as well.
- Drain excess fat: Especially if you use beef, drain the fat after browning and before adding seasoning. This keeps the bowl from getting greasy and helps the spices cling to the meat.
- Rest the seasoned meat briefly: Letting it sit off the heat for a few minutes concentrates the flavors and prevents the protein from steaming the cauliflower or lettuce when you assemble the bowls.
- Keep the components separate until serving: Layer the romaine and cauliflower rice so moisture doesn’t make the lettuce soggy. Add avocado last for the freshest texture.
- Taste and adjust: Because taco seasonings vary in saltiness, taste a small bite and add lime or a pinch of salt if needed before assembly.
- Prep ahead: Dice tomatoes, onion, and cilantro the night before and store them in the refrigerator. Reheat protein and cauliflower rice when ready to serve for a 5–10 minute final assembly.
Flavor Variations Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
- Southwest Chipotle: Mix a teaspoon of chipotle in adobo (minced) into the cooked protein for smoky heat. Top with a squeeze of lime and extra cilantro for brightness.
- Mediterranean Twist: Swap taco seasoning for oregano, garlic powder, and a pinch of cinnamon; replace salsa with a spoonful of tzatziki and top with cucumber and feta instead of Mexican cheese.
- Breakfast Boost: Fry or poach an egg for each bowl and place it on top before serving. The runny yolk makes a rich sauce and adds more protein.
- Veggie-forward: Add charred bell peppers and sautéed mushrooms to the protein mix for more bulk and umami. This is a great way to stretch servings and add micronutrients.
- Creamy Cilantro-Lime Drizzle: Blend cilantro, lime juice, avocado, Greek yogurt (or extra sour cream), and a little water for a bright green sauce to drizzle over the bowls.
Serving Suggestions Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
- Make it a family-style spread: Serve the components in separate bowls—meat, cauliflower rice, lettuce, avocado, cheese, and toppings—so everyone builds their own. This is perfect for picky eaters.
- Turn it into a salad: Toss everything together just before serving for an easy one-bowl meal. Add a light vinaigrette or extra lime juice for a brighter flavor.
- Add a crunchy element: Sprinkle toasted pepitas (pumpkin seeds) or crushed roasted almonds on top for crunch and extra healthy fats.
- Serve with warm low-carb tortillas: If someone wants a handheld option, offer warmed low-carb tortillas or lettuce leaves to wrap the filling.
- Pair with beverages: A lime-spiked sparkling water, black coffee, or a green tea pairs well and keeps the meal light and refreshing.
Storage and Freezing Instructions Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
Short-term refrigeration:
- Store components separately in airtight containers for best texture. Keep the seasoned protein and cauliflower rice in one container, chopped veggies and cilantro in another, and avocado and sour cream in small containers.
- Fridge shelf life: 3–4 days for the cooked protein and cauliflower rice; 1–2 days for avocado after cutting (it browns faster—store with lime juice to slow oxidation).
Freezing:
- Freeze the cooked, seasoned protein and cauliflower rice together in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat in a skillet or microwave until warm.
- Do not freeze fresh toppings: Lettuce, avocado, and tomatoes don’t thaw well and will lose texture. Instead, freeze only the cooked components, then freshly chop produce when ready to serve.
Reheating tips:
- Reheat protein and cauliflower rice in a skillet over medium heat with a splash of water to keep it moist, or microwave in 30–45 second intervals, stirring between bursts.
- After reheating, refresh the bowl with crisp romaine, freshly diced avocado, and a squeeze of lime for best flavor.
Nutrition Facts (Per Serving)
Estimated values per serving (recipe yields 4 servings):
- Calories: ~430 kcal
- Protein: ~31 g
- Carbohydrates: ~13 g
- Fat: ~26 g
- Fiber: ~5 g
- Sodium: ~850 mg
Notes on nutrition:
- These numbers are estimates and will vary by exact brands and substitutions. Using a plant-based protein, leaner meat, or low-sodium taco seasoning will change calorie, fat, and sodium totals.
- If you want lower sodium, use a homemade taco seasoning with no added salt and choose a low-sodium cheese or smaller cheese portion.
- For more protein, add an extra half-pound of ground protein or top each bowl with a fried egg.
FAQ About Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
Is this recipe low in carbohydrates?
Yes, this Easy Low Carb Burrito Bowl is designed to be low in carbs by swapping out rice or tortillas for cauliflower rice and plenty of romaine lettuce. The main sources of carbohydrates are the cauliflower rice, avocado, and tomatoes, which are relatively low compared with traditional rice bowls. If you need to reduce carbs further, reduce the portion of cauliflower rice or skip the tomatoes and sour cream.
Can I use different proteins in this bowl?
Absolutely. The recipe lists ground chicken but you can easily use ground turkey, lean ground beef, or a plant-based crumble. Each protein will change flavor and macronutrients slightly. If using beef, drain excess fat; for plant-based protein, check the brand for added sodium and spices and adjust the seasoning accordingly.
How do I make this recipe dairy-free or vegan?
To make this dairy-free or vegan, swap the Mexican cheese blend and sour cream for dairy-free alternatives—there are many shredded vegan cheeses and plant-based sour cream options. Use a plant-based ground protein or crumbled tofu seasoned the same way as the meat. Keep in mind texture and moisture can change, so you might want a touch more seasoning or a splash of oil when cooking plant-based crumbles.
Will the cauliflower rice make the lettuce soggy?
Not if you treat them separately. The recipe recommends layering chopped romaine and adding the cauliflower rice on the side rather than mixing them together too early. Let cooked cauliflower rice cool slightly before adding to the bowl so it doesn’t steam and wilt the lettuce. If you’re packing this for lunch, store the rice and lettuce separately and assemble when ready to eat.
Can I meal-prep these bowls for the week?
Yes, this recipe is meal-prep friendly. Store the cooked protein and cauliflower rice together in one airtight container and keep fresh toppings like avocado, tomatoes, and lettuce in separate containers. Assemble the bowls just before eating to preserve texture. The cooked components will last about 3–4 days in the refrigerator; avocado stores best if diced and sprinkled with lime juice and used within 1–2 days.
How can I reduce the sodium in this recipe?
To lower sodium, use a homemade taco seasoning where you control the salt amount, pick a reduced-sodium shredded cheese, and use a low-sodium or homemade salsa. Also rinse the seasoned meat once briefly after cooking and reheat with a touch of lime or spices if you’ve over-salted—though rinsing will remove some flavor so proceed cautiously. Finally, check the sodium on store-bought taco packets; they are often one of the biggest sources.
Final Thoughts
This Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed gives you a lot of flavor, useful protein, and a flexible framework that adapts to what you have on hand or what your diet needs. It’s quick, simple to scale, and friendly for meal prepping. Try the variations to keep things interesting and tweak the toppings to match your taste. Whether you need a fast breakfast to start the day or a satisfying dinner that won’t weigh you down, this bowl is an easy go-to.
Print
Easy Low Carb Burrito Bowl
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Carb
Description
A speedy, satisfying low-carb burrito bowl packed with protein, featuring seasoned ground protein, cauliflower rice, fresh toppings, and creamy avocado.
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)
Instructions
- 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.
- 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.
- Remove the seasoned protein from heat and let it rest for 5 minutes while you prepare the other components.
- If using frozen cauliflower rice, microwave for 4-5 minutes until heated through. For fresh cauliflower rice, sauté in a dry skillet over medium heat for 3-4 minutes until tender but still firm.
- 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.
- 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
This recipe is versatile and can accommodate various proteins and toppings to suit individual preferences. For a dairy-free version, swap the cheese and sour cream for alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Mexican