This keto burrito bowl delivers all the bold, Mexican-inspired flavors you love—without the carbs. Made with seasoned meat, cauliflower rice, fresh toppings, and creamy keto-friendly add-ins, this low-carb burrito bowl is perfect for quick dinners, meal prep, and staying in ketosis without sacrificing flavor.
Ingredients
- Main Ingredients
- 1 lb ground beef 80/20 or ground chicken
- 3 cups cauliflower rice fresh or frozen, drained well
- 2 cups romaine lettuce chopped
- Seasonings & Flavor Base
- 1½ tbsp keto-friendly taco seasoning
- ½ tsp garlic powder
- ½ tsp ground cumin
- ½ tsp paprika or chili powder
- Pantry Staples
- 1 –2 tbsp olive oil or avocado oil
- Salt and black pepper to taste
- Optional Toppings
- Avocado slices or guacamole
- Sour cream
- Shredded cheese
- Low-carb salsa
- Fresh cilantro or lime wedges
Instructions
- Prep
- Chop lettuce and prep all toppings.
- If using frozen cauliflower rice, thaw and squeeze out excess moisture.
- Cook the Meat
- Heat oil in a skillet over medium heat.
- Add ground beef or chicken and cook until browned, breaking it up as it cooks.
- Drain excess grease if needed.
- Stir in taco seasoning, garlic powder, cumin, paprika, salt, and pepper.
- Add a splash of water and simmer 2–3 minutes.
- Cook Cauliflower Rice
- In a separate skillet, heat oil over medium heat.
- Add cauliflower rice and salt lightly.
- Sauté 5–7 minutes, until tender and moisture cooks off.
- Assemble Bowls
- Add cauliflower rice to bowls.
- Top with seasoned meat and chopped romaine.
- Finish with desired keto toppings.
Notes
- Cook cauliflower rice uncovered to prevent sogginess.
- Always check seasoning labels for hidden sugars.
- Healthy fats (avocado, sour cream, oil) help keep this bowl satisfying on keto.