Description

A flavorful and healthy low-carb burrito bowl featuring seasoned ground chicken or beef, sautéed cauliflower rice, fresh vegetables, and creamy toppings. Perfect for a quick, nutritious meal that fits well into a low-carb lifestyle.

Ingredients

Protein:

1 lb ground chicken or beef, turkey, or plant-based protein
1 packet taco seasoning

Vegetables & Greens:

3 cups cauliflower rice
4 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
0.5 cup red onion, finely diced
1 whole jalapeño, minced
0.25 cup fresh cilantro, chopped
2 tbsp fresh lime juice
1 large avocado, diced

Dairy & Condiments:

1 cup Mexican cheese blend, shredded
0.5 cup sugar-free salsa
0.25 cup full-fat sour cream

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Instructions

Cook the protein: In a skillet over medium heat, cook the ground chicken, beef, turkey, or plant-based protein until fully browned and cooked through. Drain any excess fat if necessary. Add the taco seasoning packet and mix thoroughly until the seasoning coats the meat evenly. Set aside when done.
Sauté cauliflower rice: In a separate pan, heat a small amount of oil or cooking spray over medium heat. Add the cauliflower rice and sauté until tender and slightly browned, about 5 to 7 minutes. Stir occasionally to ensure even cooking.
Assemble the bowls: Divide the chopped romaine lettuce evenly into four serving bowls as the base layer. Then add the sautéed cauliflower rice on top, followed by the cooked seasoned meat mixture.
Add toppings: Garnish each bowl with diced avocado, halved cherry tomatoes, finely diced red onion, shredded Mexican cheese blend, chopped fresh cilantro, sugar-free salsa, full-fat sour cream, fresh lime juice, and minced jalapeño for a fresh, creamy, and spicy finish.

Notes

Use plant-based protein for a vegetarian or vegan variation (omit cheese and sour cream or replace with vegan alternatives).
Adjust the amount of jalapeño according to your preferred spice level.
Sugar-free salsa keeps the meal low-carb and helps control added sugars.
Cauliflower rice can be prepared ahead of time and stored refrigerated for convenience.
For a dairy-free version, substitute cheese and sour cream with plant-based options or avocado crema.