The Memory Behind This Treat

I started making this Low Carb Burrito Bowl during a season when my mornings felt completely out of control. My blood sugar was spiking from “just a little toast” and “just a small tortilla,” and by 10 a.m. I felt shaky, foggy, and grumpy. One morning, I remembered how my grandmother used to build these big, colorful breakfast plates—eggs, leftover meat, vegetables, always something fresh and crunchy on top. No tortillas, no fuss, just piles of flavor. That memory nudged me toward this bowl: seasoned protein, cauliflower rice, crisp lettuce, and all the Tex-Mex toppings I loved, just rearranged in a blood-sugar-friendly way.

The very first time I tested this burrito bowl, I was in a rush and used a bag of frozen cauliflower rice I’d forgotten at the back of the freezer. I browned some ground chicken, tossed in taco seasoning, and started layering everything into bowls while my daughter finished her homework at the kitchen counter. I’m not proud of it, but we ate standing up that day, half-dressed for school and work, over the kitchen sink. We both took one bite, looked at each other, and just nodded—that “oh, this is going into the regular rotation” kind of nod. It tasted like our favorite breakfast burrito, just lighter and cleaner.

Now, this Low Carb Burrito Bowl shows up whenever we need something fast, filling, and steadying—especially on busy mornings or blood sugar “reset” days. I love that it feels like comfort food but doesn’t leave me needing a nap an hour later. The colors remind me of my florist days: bright tomatoes, deep green cilantro, creamy avocado, little flecks of jalapeño heat. It’s the kind of bowl that lets you keep the cozy Tex-Mex flavors you crave while quietly supporting your keto or diabetic goals in the background, no drama, no deprivation.

How To Make It (Mix & Ingredients)

To build this Easy Low Carb Burrito Bowl, you’ll start by cooking the protein and prepping your veggie base at the same time. Brown 1 lb ground chicken in a large skillet over medium-high heat, breaking it up into small crumbles so every bite fits nicely in a forkful. When no pink remains, stir in your taco seasoning with a splash of water and let it simmer until the spices cling to the meat and you see just a tiny bit of saucy goodness left. While the meat rests off the heat (this helps the flavor settle and keeps it juicy), warm your cauliflower rice: microwave if it’s frozen, or give it a quick dry sauté if it’s fresh. You want it tender but not mushy, so if you see steam billowing and the grains starting to stick, you’re done.

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Instructions Process of Low Carb Burrito Bowl

Next, you’ll assemble your burrito bowl “bar” so layering goes quickly. Chop your romaine lettuce, dice the avocado, halve the cherry tomatoes, and finely dice the red onion so every topping is bite-sized and easy to mix. Lay a bed of romaine in each bowl, then add a scoop of cauliflower rice beside it, followed by a generous portion of seasoned chicken. Sprinkle on the Mexican cheese blend while the chicken is still warm so it softens slightly, then add cilantro, salsa, sour cream, and minced jalapeño to taste. Finish each low carb burrito bowl with a fresh squeeze of lime juice right over the top; this brightens the flavors and keeps the whole bowl from tasting heavy, even with the healthy fats. If you’re cooking for mixed eaters, you can set out optional add-ons like regular rice or beans on the side so everyone’s happy without changing your own low-carb bowl.

Make-Ahead & Storage

This Low Carb Burrito Bowl is a meal-prep dream if you layer and store it the right way. For the best texture, store components separately: keep the seasoned ground chicken (or your chosen protein), cauliflower rice, and toppings in their own containers. I like to portion the meat and cauliflower rice together in 4 glass meal-prep bowls, then keep the lettuce, avocado, salsa, and sour cream in smaller containers so nothing gets soggy or sad in the fridge. The cooked protein and cauliflower rice will keep well for 3–4 days in the refrigerator, tightly covered. Romaine stays crisp for about 3 days if you wash, dry completely, and store it in a container lined with a paper towel.

When you’re ready to eat, simply reheat the meat and cauliflower rice together in the microwave for 1–2 minutes, or warm them in a skillet with a splash of water if they seem dry. Then add your cold toppings: lettuce, avocado, tomatoes, jalapeño, salsa, sour cream, and a sprinkle of cheese and cilantro. For busy mornings, you can pre-assemble “almost finished” Low Carb Burrito Bowls by layering lettuce on one side, cooled cauliflower rice and meat on the other, and leaving off anything very watery like salsa until serving. If you want to freeze, only freeze the cooked protein and cauliflower rice (up to 2 months), then thaw overnight and add fresh toppings after reheating. This way, every breakfast bowl still tastes vibrant and fresh, instead of like leftovers you’re just trying to power through.

Best Ingredients & Party Variations

For the best Low Carb Burrito Bowl, I stay picky about a few key ingredients. Use 80–93% lean ground chicken or turkey so you get plenty of protein without greasy puddles, or go with grass-fed ground beef if your carbs are tight but your fats can flex. I like pre-riced frozen cauliflower rice because it cooks fast and doesn’t turn mushy as long as you don’t over-steam it—aim for “tender with a light bite.” Choose a sugar-free salsa (check labels for hidden sugars), full-fat sour cream, and a Mexican cheese blend that you grate yourself if you can; bagged shreds work in a pinch, but fresh grating melts creamier. For extra flavor without carbs, don’t skip the fresh lime juice, jalapeño, and cilantro—they wake everything up so you never miss the tortillas.

When you turn this into a party-style Low Carb Burrito Bowl bar, think “assembly line” and “color.” Set out a big bowl of seasoned protein, a warm dish of cauliflower rice, and a tray of romaine so guests can build their own bowls. Add small bowls of toppings: diced avocado (tossed in lime to prevent browning), cherry tomatoes, red onion, sliced jalapeños, shredded cheese, extra cilantro, and both mild and spicy salsa. For low-carb friends, include pork rinds, cheese crisps, or lettuce cups instead of chips or tortillas; for non-keto guests, you can offer a little cooked white rice or a few warm tortillas on the side without changing the main recipe. If you love breakfast-for-dinner recipes, you can even add a tray of fried or scrambled eggs and turn this Low Carb Burrito Bowl bar into a high-protein brunch spread everyone can customize.

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Serving of Low Carb Burrito Bowl

Conclusion

When I pull this warm bowl from the stove and the kitchen fills with the smell of spices and eggs, I’m always reminded that healthy doesn’t have to mean fussy. It can be fast, comforting, and shared in those sleepy, messy moments before the day really begins. I’ve watched my family gather around the table, half-awake, topping their breakfast just the way they like it and suddenly waking up a little more with each bite and each laugh.

That’s my favorite part of this Low Carb Burrito Bowl: it doesn’t just feed your body, it creates a small ritual. Maybe it’s you and your partner planning the day ahead, or your teenager grumbling less because breakfast actually tastes good and keeps them full. Maybe it’s just you, a quiet morning, and a bowl that supports your health goals without making you feel deprived.

I hope you give this recipe a try, make it your own, and let it become part of your breakfast story. For more delicious recipes like this, follow us on social media!

Recipe

Easy Low Carb Burrito Bowl

A protein-packed low carb burrito bowl with seasoned ground chicken, cauliflower rice, and fresh Tex-Mex toppings ready in 25 minutes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 bowls

Course: Breakfast

Cuisine: American, Mexican

Calories: 425

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 lb ground chicken
• 1 packet taco seasoning
• 3 cups cauliflower rice
• 4 cups romaine lettuce chopped
• 1 large avocado diced
• 1 cup cherry tomatoes halved
• 0.5 cup red onion finely diced
• 1 cup shredded Mexican cheese blend
• 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 jalapeño minced

Method

 

1. Heat a large skillet over medium-high heat, add the ground chicken, and cook for 5 to 6 minutes, breaking it apart with a spoon until no pink remains and it is lightly browned.
2. Drain any excess fat, then add the taco seasoning and 2 to 3 tablespoons of water. Cook, stirring, for 2 minutes until the meat is evenly coated and most of the liquid has evaporated. Remove from the heat and let the seasoned chicken rest for 5 minutes.
3. Prepare the cauliflower rice. If using frozen, microwave it in a covered dish for 4 to 5 minutes until heated through. If using fresh, add it to a dry skillet over medium heat and sauté for 3 to 4 minutes until tender but not mushy. Let cool slightly.
4. Prep the toppings while the chicken rests: chop the romaine, dice the avocado, halve the cherry tomatoes, finely dice the red onion, chop the cilantro, and mince the jalapeño.
5. To assemble, divide the romaine evenly among 4 bowls, then spoon the cauliflower rice beside the lettuce in each bowl.
6. Top each bowl with a portion of seasoned chicken, then add avocado, tomatoes, red onion, shredded Mexican cheese, and cilantro.
7. Finish each low carb burrito bowl with salsa, a dollop of sour cream, minced jalapeño to taste, and a squeeze of fresh lime juice before serving.

Notes

- You can substitute ground turkey, beef, or a plant-based crumble for the ground chicken.
- For extra fat on keto, add sliced olives or an extra drizzle of sour cream or avocado oil.