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Easy low carb burrito bowl packed with protein for a healthy breakfast

Easy Low Carb Burrito Bowl

A quick and satisfying low-carb burrito bowl that is high in protein and perfect for busy mornings. This dish is customizable with fresh ingredients and can be made in about 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Meal Prep
Cuisine: Low Carb, Mexican
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground chicken (or beef, turkey, or plant-based protein) Ground chicken is lean; alternatives have different fat levels.
  • 1 packet taco seasoning (store-bought or homemade) Homemade seasoning allows control of sodium and heat.
  • 3 cups cauliflower rice (fresh or frozen) Keeps the bowl low-carb while adding bulk.
  • 4 cups romaine lettuce (chopped) Fresh, crisp base for the bowl.
  • 1 large avocado (diced) Adds creaminess; substitute with guacamole if needed.
  • 1 cup cherry tomatoes (halved) Fresh burst of flavor.
  • 0.5 cup red onion (finely diced) For added flavor.
  • 1 cup Mexican cheese blend (shredded) For topping; adjust as desired.
  • 0.25 cup fresh cilantro (chopped) For garnish and flavor.
  • 0.5 cup sugar-free salsa For topping.
  • 0.25 cup full-fat sour cream For topping.
  • 2 tbsp fresh lime juice Adds brightness to the bowl.
  • 1 whole jalapeño (minced, adjust to taste) Optional for heat.

Method
 

Preparation
  1. Cook the ground chicken over medium-high heat in a large skillet, breaking it apart with a wooden spoon for 5–6 minutes until no pink remains and it's lightly browned.
  2. Drain any excess fat, then add the taco seasoning packet with 2–3 tablespoons of water and stir constantly for 2 minutes until the meat is evenly coated.
  3. Remove the seasoned protein from heat and let it rest for 5 minutes.
  4. Prepare the cauliflower rice: if frozen, microwave for 4–5 minutes; if fresh, sauté in a dry skillet for 3–4 minutes until tender.
Assembly
  1. 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.
  2. Finish with dollops of sour cream, a generous spoonful of salsa, minced jalapeño to taste, and a squeeze of lime juice before serving.

Notes

Store the components separately in the fridge for up to 4 days. Assemble just before serving for best texture.