Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
Introduction
Are you looking for a quick, healthy, and tasty breakfast option? Look no further than the Easy Low Carb Burrito Bowl! This protein-packed dish is perfect for busy mornings. With flavorful ground chicken, fresh veggies, and creamy avocado, you can enjoy a breakfast that is both satisfying and nutritious.
Why make this recipe
Making this burrito bowl is a smart choice for anyone who wants a low-carb meal that is still filling and delicious. In just 25 minutes, you can prepare a wholesome breakfast that will keep you energized throughout the day. Plus, it’s versatile! Use any protein you like and customize it with your favorite toppings.
How to prepare Easy Low Carb Burrito Bowl
Follow these simple steps to whip up your own Easy Low Carb Burrito Bowl!
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)
Steps:
- Heat a large skillet over medium-high heat and add the ground chicken. Break it apart with a wooden spoon as it cooks for 5-6 minutes until it’s no longer pink and lightly browned.
- Drain any excess fat, then add the taco seasoning packet with 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is evenly coated and the liquid has mostly evaporated.
- Remove the seasoned protein from heat and let it rest for 5 minutes. This resting time allows the flavors to fully develop.
- 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 to keep the lettuce from wilting.
- Layer the chopped romaine in serving bowls, followed by a portion of cauliflower rice. Top with the seasoned protein, diced avocado, tomatoes, red onion, cheese, and cilantro.
- Finish each bowl with dollops of sour cream, a generous spoonful of salsa, minced jalapeño (to taste), and a squeeze of lime juice just before serving.
How to serve Easy Low Carb Burrito Bowl
Serve this bowl warm for a hearty breakfast. You can also add more lime juice or salsa on top for extra flavor.
How to store Easy Low Carb Burrito Bowl
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Just keep the components separate until you serve them again to maintain freshness.
Tips to make Easy Low Carb Burrito Bowl perfectly
- Use fresh ingredients for the best taste.
- Adjust the spice level by adding more or less jalapeño.
- Experiment with different proteins for variety.
Variations
- Swap cauliflower rice for zucchini noodles or shredded lettuce.
- Add black beans for extra fiber while still keeping the carbohydrates low.
- Use different cheese blends to change up the flavor profile.
FAQ
Q: Can I make this burrito bowl ahead of time?
A: Yes! You can prepare the protein and cauliflower rice ahead of time. Just assemble the bowls when you’re ready to serve.
Q: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free taco seasoning and check that all your ingredients are gluten-free.
Q: Can I freeze the burrito bowls?
A: It’s best to freeze the protein and cauliflower rice separately. The veggies will not hold up well after freezing.
Enjoy making your Easy Low Carb Burrito Bowl for a delicious and healthy breakfast!
Easy Low Carb Burrito Bowl
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Carb
Description
A quick, healthy, and protein-packed breakfast option featuring ground chicken, fresh veggies, and creamy avocado.
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
- Heat a large skillet over medium-high heat and add the ground chicken. Cook for 5-6 minutes until no longer pink and lightly browned.
- Drain excess fat, add taco seasoning with 2-3 tablespoons of water, and stir for 2 minutes until evenly coated.
- Remove from heat, let the seasoned protein rest for 5 minutes.
- If using frozen cauliflower rice, microwave for 4-5 minutes. For fresh, sauté in a dry skillet over medium heat for 3-4 minutes until tender.
- Layer chopped romaine in bowls, followed by cauliflower rice. Top with seasoned protein, avocado, tomatoes, red onion, cheese, and cilantro.
- Finish with sour cream, salsa, minced jalapeño, and lime juice just before serving.
Notes
Use fresh ingredients for best taste. Adjust spice level with jalapeño. Experiment with different proteins for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican