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Easy Low Carb Burrito Bowl

Easy Low Carb Burrito Bowl

A versatile and satisfying meal that skips the tortillas for a healthier, nutrient-packed experience. This adaptable recipe is perfect for busy weeknights or meal prepping, offering a delicious way to enjoy all your favorite burrito flavors without the carbs.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken or turkey
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet (1 ounce) low-carb taco seasoning check labels for hidden sugars
  • 1/4 cup water
  • 1 head romaine lettuce, chopped
  • 1 cup cauliflower rice, cooked optional, or use additional greens
  • 1/2 cup black soybeans, rinsed and drained
  • 1/2 cup pico de gallo or fresh salsa
  • 1/4 cup shredded Monterey Jack or cheddar cheese
  • 1/4 avocado, sliced or diced
  • 2 tablespoons sour cream or plain Greek yogurt
  • 1 tablespoon chopped fresh cilantro for garnish
  • 1/4 cup sliced jalapeños optional, for heat

Equipment

  • Large skillet

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground chicken or turkey to the skillet and break it up with a spoon. Cook until browned, draining off any excess fat.
    1 tablespoon olive oil, 1 small onion, finely chopped, 2 cloves garlic, minced, 1 pound ground chicken or turkey
  2. Stir in the low-carb taco seasoning and 1/4 cup of water. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and coated the meat. Taste and adjust seasoning if needed.
    1 packet (1 ounce) low-carb taco seasoning, 1/4 cup water, 1 pound ground chicken or turkey
  3. While the meat is cooking, prepare your bowls. Divide the chopped romaine lettuce among 2-4 serving bowls. If using cauliflower rice, add it on top of the lettuce in each bowl.
    1 head romaine lettuce, chopped, 1 cup cauliflower rice, cooked
  4. Spoon the seasoned ground chicken or turkey mixture over the lettuce and cauliflower rice.
    1 pound ground chicken or turkey, 1 head romaine lettuce, chopped, 1 cup cauliflower rice, cooked
  5. Sprinkle the rinsed black soybeans over the meat. Spoon a generous portion of pico de gallo or salsa into each bowl.
    1/2 cup black soybeans, rinsed and drained, 1/2 cup pico de gallo or fresh salsa, 1 pound ground chicken or turkey
  6. Top with shredded Monterey Jack or cheddar cheese. Add sliced avocado. Dollop with sour cream or Greek yogurt.
    1/4 cup shredded Monterey Jack or cheddar cheese, 1/4 avocado, sliced or diced, 2 tablespoons sour cream or plain Greek yogurt
  7. Garnish with fresh cilantro and sliced jalapeños, if using. Serve immediately.
    1 tablespoon chopped fresh cilantro, 1/4 cup sliced jalapeños

Notes

Store components separately in airtight containers. Reheat meat gently. Reassemble with fresh lettuce for best texture. Cooked meat can be frozen for 2-3 months.