Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
Flavor-Bursting Low Carb Burrito Bowls in Just 25 Minutes!
Ever had a burrito bowl that was so good, you considered eating it for breakfast every single day? Well, it turns out you can! With this Easy Low Carb Burrito Bowl recipe, you whip up a satisfying, protein-packed meal in just 25 minutes. Picture rich, savory flavors paired perfectly with fresh veggies – yes, please! 🍽️
Why Make This Recipe
Why bother with takeout when you can enjoy this bowl of deliciousness at home? Here are a couple of reasons you’ll love it:
- Super Quick: 25 minutes from start to finish? Count me in! This is like meal prep for the impatient.
- Clean Plate, Clean Kitchen: One skillet is all you need! Who doesn’t love easy cleanup after a tasty meal?
Ingredients
You don’t need fancy stuff — just these basics!
- 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)
Directions
Ready to get this burrito bowl going? Let’s dive in!
- Heat a large skillet over medium-high heat. Add the ground chicken, breaking it apart with a wooden spoon. Cook for 5–6 minutes until it’s no longer pink and lightly browned.
- Drain any excess fat, then sprinkle in the taco seasoning with 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is evenly coated and the liquid mostly evaporates.
- Remove the seasoned protein from heat and let it rest for 5 minutes while preparing the other toppings. Trust me, this helps the flavors bloom!
- If you’re using frozen cauliflower rice, microwave it for 4–5 minutes until heated. For fresh, sauté in a dry skillet over medium heat for 3–4 minutes until tender but still firm. Let it cool a bit to keep the lettuce crisp.
- Layer the chopped romaine in serving bowls, add the cauliflower rice, then pile on the seasoned protein, diced avocado, tomatoes, red onion, cheese, and cilantro.
- Top each bowl with dollops of sour cream, a spoonful of salsa, minced jalapeño to taste, and a generous squeeze of lime juice before serving.
How to Make Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed (Overview)
Making this burrito bowl is a breeze! Start by browning your protein, then toss in the taco seasoning – it’s like a flavor explosion in your skillet! While letting the meat rest, prepare your cauliflower rice; trust me, the texture is key so it doesn’t go soggy. Assemble everything in vibrant layers, and you’re all set for a meal that looks as good as it tastes. Pro tip: Don’t skip the lime juice – it brightens up the whole dish!
How to Serve Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
Think about serving this bowl with a colorful spread of toppings. Imagine the crunch of fresh lettuce, the creaminess of avocado, and the tang of lime – it’s a party for your taste buds! Want to kick it up a notch? Pair it with a side of crispy plantain chips or a refreshing cucumber salad. Your friends will definitely ask for seconds!
How to Store Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
This burrito bowl keeps well for about 3-4 days in the fridge. Plan on leftovers? Perfect! Just store everything separately to maintain texture. You can also freeze portions for up to 2 months – ideal for a lazy day when cooking feels like a chore. Reheat the protein and cauliflower rice in the microwave or on the stovetop for a quick fix!
Tips to Make Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
- Timing is everything! Prep your toppings while the protein is cooking to save time.
- Want more crunch? Try adding toasted pumpkin seeds or crushed tortilla chips for some texture.
- If you love a kick, don’t skimp on the jalapeño – adjust to your spice tolerance!
- Have some ripe, juicy tomatoes? Dicing them fresh really adds a burst of flavor.
- Swap out the protein for whatever you have on hand, whether it’s leftover grilled chicken or even tempeh for a vegan option.
Variation
Feeling creative? Switch things up by adding black beans or corn for a hearty twist, or make it vegan by using plant-based protein with a sprinkle of nutritional yeast for that cheesy flavor. You can also experiment with different veggies; roasted bell peppers would be a fabulous addition!
FAQs
1. Can I make this burrito bowl ahead of time?
Absolutely! Prepare the ingredients and store them separately in the fridge. When you’re ready to eat, you can quickly assemble the bowl.
2. How can I freeze leftovers?
Portion the bowls into airtight containers and freeze. Just remember to leave out toppings like avocado and sour cream until serving!
3. What can I substitute for cauliflower rice?
You can use quinoa or brown rice for a different base if carbs aren’t a concern. However, cauliflower rice keeps it low carb!
📌 Pin this recipe for your next cozy dinner night!
Low Carb Burrito Bowls
Ingredients
Method
- Heat a large skillet over medium-high heat.
- Add the ground chicken, breaking it apart with a wooden spoon. Cook for 5–6 minutes until it’s no longer pink and lightly browned.
- Drain any excess fat, then sprinkle in the taco seasoning with 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is evenly coated and the liquid mostly evaporates.
- Remove the seasoned protein from heat and let it rest for 5 minutes while preparing the other toppings.
- If using frozen cauliflower rice, microwave it for 4–5 minutes until heated.
- For fresh, sauté in a dry skillet over medium heat for 3–4 minutes until tender but still firm.
- Let it cool a bit to keep the lettuce crisp.
- Layer the chopped romaine in serving bowls, add the cauliflower rice, then pile on the seasoned protein, diced avocado, tomatoes, red onion, cheese, and cilantro.
- Top each bowl with dollops of sour cream, a spoonful of salsa, minced jalapeño to taste, and a generous squeeze of lime juice before serving.
