Dinner

Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed Recipe

Name: Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
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; 0.25 cup fresh cilantro, chopped; 1 whole jalapeño, minced (adjust to taste); 1 cup Mexican cheese blend, shredded; 0.5 cup sugar-free salsa; 0.25 cup full-fat sour cream; 2 tbsp fresh lime juice

ByHugo Harnd October 21, 2025October 21, 2025

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Introduction

This Easy Low Carb Burrito Bowl is a quick and satisfying meal perfect for a protein-packed breakfast or any time of day. Ready in just 25 minutes, it combines flavorful seasoned ground meat with fresh veggies and creamy toppings for a wholesome dish that’s both low carb and delicious.

The image shows a white bowl filled with seven distinct layers of food arranged side by side. Starting from the left, there is a layer of chopped green lettuce with a drizzle of white dressing and some cilantro leaves on top. Next to it, there is a layer of cooked brown ground meat. In the center, there is shredded yellow cheese topped with white crumbled cheese and fresh cilantro. Beside this, there is a green scoop of guacamole with some cilantro sprinkled on top. To the right of the guacamole, there is a sliced avocado with a bright green inside and seed removed. On the far right, there is a colorful mix of diced red tomatoes, red onions, and chopped green herbs covered partially with white dressing. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat a large skillet over medium-high heat and add the ground protein. Break it apart with a wooden spoon and cook for 5-6 minutes until no pink remains and the meat is lightly browned.
Step 2: Drain any excess fat, then add the taco seasoning packet along with 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is evenly coated and most of the liquid has evaporated. Remove from heat and let rest for 5 minutes.
Step 3: If using frozen cauliflower rice, microwave it 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.
Step 4: In serving bowls, layer chopped romaine lettuce and cauliflower rice. Top with the seasoned protein, diced avocado, cherry tomatoes, red onion, shredded cheese, and cilantro.
Step 5: Finish each bowl with dollops of sour cream, a spoonful of salsa, minced jalapeño to taste, and a fresh squeeze of lime juice just before serving.

Tips & Variations

For a vegetarian version, use plant-based protein or extra sautéed mushrooms instead of meat.
Adjust the jalapeño amount to control the spiciness or omit if you prefer milder flavors.
Try adding black beans or corn for extra fiber and texture, though this will increase carbs slightly.
Use freshly made taco seasoning for a fresher, less salty taste compared to store-bought packets.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the seasoned protein and cauliflower rice gently on the stove or in the microwave. Add fresh toppings like avocado and salsa just before serving to maintain their texture and flavor.