Low-Carb Burrito Bowl (Ready in 25 Minutes)
This low-carb burrito bowl swaps traditional rice for cauliflower rice while keeping all the classic burrito flavors. It’s customizable, meal-prep friendly, and naturally gluten-free.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Serves: 2
Ingredients
Protein
250 g chicken breast (or beef mince), sliced
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt & black pepper, to taste
Veggies
2 cups cauliflower rice (fresh or frozen)
½ cup bell peppers, sliced
½ cup zucchini, diced
½ cup lettuce or mixed greens
Toppings
1 avocado, sliced
2 tbsp sour cream or Greek yogurt
2 tbsp shredded cheese
Fresh coriander or parsley
Quick Lime Dressing
1 tbsp lemon or lime juice
1 tbsp olive oil
Pinch of salt
Instructions
Cook protein:
Heat olive oil in a pan over medium-high heat.
Add chicken, garlic powder, paprika, salt, and pepper.
Cook 6–8 minutes until golden and cooked through.
Saute veggies:
In the same pan, add bell peppers and zucchini.
Cook 3–4 minutes until slightly tender.
Cauliflower rice:
Add cauliflower rice, season lightly, and saute 4–5 minutes until soft and fluffy.
Assemble bowl:
Add lettuce to bowls, top with cauliflower rice, chicken, and veggies.
Finish:
Add avocado, yogurt/sour cream, cheese if using, and drizzle with lime dressing.
Tips & Variations
Extra protein: Add boiled eggs or grilled shrimp.
Vegan option: Replace chicken with grilled tofu or mushrooms.
Meal prep: Keeps well in fridge for 3 days (store avocado separately).
Extra creamy: Mash avocado with lemon and salt for quick guacamole.
Nutritional Information
Calories: ~380 kcal
Protein: ~32 g
Carbs: ~14 g
Net Carbs: ~9 g
Healthy fats: ~24 g