Low Carb Burrito Bowl

My skillet was too hot, the beef sizzled louder than I expected, and the smell of cumin hit me before I even finished chopping the bell pepper. I was trying to lighten up taco night without losing any of the flavor, and this bowl turned into one of those happy accidents that stuck around for good. The cauliflower rice soaked up every bit of those smoky, spicy juices, and I forgot I was even skipping the tortilla. It felt like I'd cracked a code I didn't know I was chasing.

I made this the night my sister announced she was cutting carbs, and I wanted to prove that didn't mean boring food. She piled on extra avocado, squeezed lime over everything, and went quiet for a solid minute. When she finally looked up, she just said, make this again. That's when I knew this bowl had earned its spot in the rotation.

Ingredients

• Ground beef (1 pound, 85% lean): The fat content keeps everything juicy and helps carry the spices without needing extra oil.
• Olive oil (1 tablespoon): Just enough to get the onions and peppers started without making the skillet greasy.
• Yellow onion (1 small, diced): Adds a sweet base that mellows out under the heat and balances the chili powder.
• Garlic (2 cloves, minced): Fresh garlic makes the whole kitchen smell like something special is happening.
• Red bell pepper (1 medium, diced): Brings color, crunch, and a slight sweetness that plays well with the smoky paprika.
• Chili powder (1 tablespoon): The backbone of the seasoning, warm and earthy without too much heat.
• Ground cumin (1 teaspoon): This is what makes it smell like taco night, nutty and a little mysterious.
• Smoked paprika (1 teaspoon): Adds depth and a hint of campfire that regular paprika just can't touch.
• Dried oregano (½ teaspoon): A whisper of herbiness that ties everything together.
• Onion powder and garlic powder (½ teaspoon each): They fill in the gaps and give the seasoning mix a rounded, layered flavor.
• Cayenne pepper (¼ teaspoon, optional): A little kick for those who like their food to talk back.
• Cauliflower rice (2 cups): The secret weapon, it soaks up all the savory goodness and stays light and fluffy if you don't overcook it.
• Butter (1 tablespoon): Adds richness to the cauliflower rice and keeps it from tasting too vegetal.
• Romaine lettuce (2 cups, shredded): Cool, crisp, and sturdy enough to hold up under all the toppings.
• Cherry tomatoes (½ cup, halved): Juicy little bursts of brightness that cut through the richness.
• Avocado (½, diced): Creamy, buttery, and non-negotiable in my book.
• Cheddar cheese (¼ cup, shredded): Melts just enough from the warm beef to get a little gooey.
• Sour cream or Greek yogurt (2 tablespoons): Tangy and cooling, it brings balance to every bite.
• Fresh cilantro (2 tablespoons, chopped): Bright, herby, and essential for that fresh finish.
• Lime wedges: The final squeeze that wakes everything up and ties the whole bowl together.

Instructions

Mix the Seasoning:

Stir together chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne in a small bowl. Having it ready means you can toss it in all at once when the beef is browned.

Heat the Skillet:

Set a large nonstick or cast-iron skillet over medium-high heat and add olive oil. Let it shimmer and slide easily across the pan before you add anything else.

Cook the Aromatics:

Toss in diced onion and let it sizzle for about 3 minutes until it turns translucent and starts to smell sweet. Stir in minced garlic and diced red bell pepper, cooking another 2 minutes until everything softens.

Brown the Beef:

Push the vegetables to one side and add the ground beef, breaking it up with your spoon as it hits the heat. Cook for 5 to 6 minutes, stirring occasionally, until no pink remains and the edges get a little crispy.

Season Generously:

Sprinkle the prepared taco seasoning over the beef and vegetables, stirring well to coat every bit. Let it cook for 2 more minutes so the spices bloom and stick to the meat, then taste and add salt and black pepper as needed.

Prepare the Cauliflower Rice:

Wipe out half the skillet or grab a second pan, add butter or olive oil over medium heat, then toss in cauliflower rice with a pinch of salt. Cook for 4 to 5 minutes, stirring often, until tender but still with a little bite.

Build the Bowls:

Divide shredded romaine among four bowls and top each with a generous scoop of the seasoned beef mixture. Spoon cauliflower rice beside or underneath the beef, depending on how you like your layers.

Add the Toppings:

Scatter halved cherry tomatoes, diced avocado, and shredded cheddar over each bowl. Drop a dollop of sour cream or Greek yogurt in the center and finish with a sprinkle of fresh cilantro.

Serve with Lime:

Set lime wedges on the side of each bowl. Squeeze fresh lime juice over everything just before eating for that bright, tangy finish that makes the whole thing sing.

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One night I doubled the batch and packed the components into containers, thinking I'd eat them over the week. By Wednesday, my roommate had assembled his own bowl without asking, and I found him at the counter squeezing lime with his eyes closed, looking way too happy. That's when I realized this wasn't just dinner, it was the kind of thing people sneak into the kitchen for when no one's looking.

Swapping Proteins and Heat Levels

Ground turkey or chicken work beautifully if you want something leaner, just add a tiny splash of broth or extra olive oil so they don't dry out. If you like heat, toss in pickled jalapeños or slice fresh ones over the top before serving. I've even crumbled cooked chorizo into the mix when I wanted something richer and a little more rebellious.

Storing and Assembling Later

Keep the seasoned beef, cauliflower rice, and chopped toppings in separate containers in the fridge for up to 3 days. When you're ready to eat, reheat the beef and cauliflower rice gently, then build your bowl with fresh lettuce, tomatoes, and avocado. This way everything stays crisp and bright, and you get that just-made feeling even on a busy night.

Making It Your Own

This bowl is forgiving and loves a little improvisation. Swap cauliflower rice for shredded cabbage if you want a crunchy, raw base, or use coconut yogurt and skip the cheese for a dairy-free version. Sometimes I add a drizzle of hot sauce or a spoonful of salsa verde just to keep things interesting.

• Try black beans or pinto beans for extra fiber if you're not strictly low-carb.
• A handful of crushed tortilla chips on top adds crunch and nostalgia without derailing the whole vibe.
• Leftover grilled chicken or steak can replace the ground beef when you want to use up what's already in the fridge.

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This bowl has saved me on nights when I wanted something fast but didn't want to feel like I was settling. It's become the kind of recipe I make without thinking, and somehow it still feels special every time.

Recipe Questions & Answers

→ Can I make the beef mixture ahead of time?

The seasoned beef can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before assembling bowls.

→ What protein alternatives work well?

Ground turkey or chicken make excellent lighter substitutions. Both absorb the taco seasoning beautifully and cook in the same timeframe as beef.

→ Is cauliflower rice better raw or cooked?

Cooking cauliflower rice for 4-5 minutes creates a tender texture that mimics traditional rice while absorbing flavors. Raw cauliflower offers more crunch but may feel less satisfying.

→ How can I increase the spice level?

Add pickled jalapeños, fresh sliced jalapeño, or increase the cayenne pepper in the seasoning blend. A dash of hot sauce also works wonderfully.

→ What toppings can I add for more variety?

Sliced black olives, pickled red onions, grilled corn, radishes, or a drizzle of avocado crema all complement the flavors beautifully.

→ Can I use regular rice instead?

White or brown rice works well if you're not following a low-carb diet. Cook according to package directions and season with a pinch of salt.