Easy Low Carb Burrito Bowl – 25-Minute Protein-Packed Tex-Mex Breakfast or Lunch Recipe

Introduction

This Easy Low Carb Burrito Bowl is a quick and satisfying meal packed with protein and fresh Tex-Mex flavors. Ready in just 25 minutes, it combines seasoned ground chicken, cauliflower rice, and vibrant toppings for a perfect breakfast or lunch option.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Tips & Variations

• Double the protein batch and freeze half for future meals to save time.
• Store components separately to maintain freshness and texture.
• Chop vegetables the night before, but keep avocado whole until serving to prevent browning.
• Try swapping ground chicken for turkey or a plant-based protein for variety.

Storage

Store any leftovers in airtight containers in the refrigerator for up to 3 days. Keep the avocado and lime juice separate until serving to avoid discoloration. Reheat the protein and cauliflower rice in the microwave or on the stove until warmed through. Add fresh toppings after reheating for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for this burrito bowl?

Yes, you can substitute ground chicken with ground beef, turkey, or even plant-based proteins depending on your preference.

Is this recipe suitable for meal prep?

Absolutely! Prepare the protein and cauliflower rice in advance and store them separately. Chop fresh toppings before serving and keep avocado and lime juice aside until ready to eat for the best results.

Easy Low Carb Burrito Bowl – 25-Minute Protein-Packed Tex-Mex Breakfast or Lunch Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

A quick and easy low carb burrito bowl packed with seasoned ground chicken, cauliflower rice, and fresh Tex-Mex toppings. Perfect for a nutritious breakfast or lunch, ready in just 25 minutes.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast, Lunch, Main Course
• Method: Stovetop
• Cuisine: American, Mexican
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Protein

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

Vegetables & Toppings

• 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
• 0.25 cup fresh cilantro, chopped
• 1 whole jalapeño, minced (adjust to taste)

Dairy & Condiments

• 1 cup Mexican cheese blend, shredded
• 0.5 cup sugar-free salsa
• 0.25 cup full-fat sour cream
• 2 tbsp fresh lime juice

Instructions

1. Cook the protein: 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. Season the protein: Drain any excess fat, then add the taco seasoning with 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is evenly coated and the liquid has mostly evaporated.
3. Rest the protein: Remove the seasoned protein from heat and let it rest for 5 minutes to allow the flavors to fully develop.
4. Prepare cauliflower rice: 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 it cool slightly to prevent wilting the lettuce.
5. Assemble the bowls: Layer chopped romaine in serving bowls, add a portion of cauliflower rice alongside, then top with seasoned protein, diced avocado, cherry tomatoes, red onion, shredded cheese, and chopped cilantro.
6. Add final toppings: Finish each bowl with dollops of sour cream, a generous spoonful of sugar-free 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 to maintain freshness.

Keywords: low carb burrito bowl, ground chicken burrito bowl, cauliflower rice recipe, quick breakfast bowl, protein-packed Mexican bowl, healthy burrito bowl