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

A quick and filling low carb burrito bowl made with ground chicken and cauliflower rice, perfect for busy mornings.

Ingredients

Scale
  • 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

  1. Heat a large skillet over medium-high heat and add the ground chicken, breaking it apart with a wooden spoon as it cooks for 5-6 minutes until no pink remains and it’s lightly browned.
  2. 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.
  3. Remove the seasoned protein from heat and let it rest for 5 minutes while you prepare the other components.
  4. If using frozen cauliflower rice, microwave 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.
  5. Layer the chopped romaine in serving bowls, add a portion of cauliflower rice alongside, then top with the seasoned protein, diced avocado, tomatoes, red onion, cheese, and cilantro.
  6. Finish each bowl with dollops of sour cream, a generous spoonful of salsa, minced jalapeño to taste, and a fresh squeeze of lime juice just before serving.

Notes

Store cooked meat and cauliflower rice in airtight containers in the fridge for up to four days. Keep chopped lettuce, avocado, and fresh toppings separate to avoid sogginess.

Nutrition