Love Chipotle? Make a Mexican restaurant fave – keto burrito bowls! They are a super-easy dinner and nutritious lunch.
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💛 Why you’ll love it
Have you ever craved a taco, burrito, or a big plate of nachos but didn’t feel like cooking it all? Burrito bowls are so easy to put together that you’ll want to make them first before going to your favorite restaurant.
This recipe is inspired by my favorite thing to order at Chipotle. Each bowl is layered with delicious Mexican flavors and ingredients – ground beef, cauliflower rice, fresh tomatoes, cheese, and cilantro!
A keto burrito bowl is a really quick lunch idea. In fact, if you pre-cook the meat already, you can whip it together faster than the time it takes for takeout to arrive.
Whenever you are craving Mexican food, make yourself this simple recipe.
📋 Ingredients
These low-carb burrito bowls taste so fantastic because they are made with only fresh ingredients. Here’s a bit more information about what I used.
Cauliflower rice
The base of the bowl is cauliflower rice. Either use frozen cauliflower rice or make your own!
Avocado
Slice a fresh avocado and place it on top. Alternatively, you could add some guacamole on top.
Ground beef
Top it with some of your favorite taco meat. For the richest and deepest flavor, use ground beef with taco seasoning.
Sour cream
This is an optional topping. However, I think it’s a delicious and high-fat ingredient that adds a wonderful creamy texture to the bowl.
Shredded cheese
I like to use cheddar cheese. If you want the keto burrito bowl to have a bit more bite or kick, use pepper jack cheese.
Red onions
Chop up a red onion and sprinkle some on top.
Tomato
I chopped up Roma tomatoes because they have a lower water content, so they don’t make the burrito bowl full of liquid.
You can chop up any type of tomatoes that you like. Cherry or grape tomatoes will also work really well.
Cilantro
This is completely optional too. If you don’t like how cilantro tastes, you can skip it! Or, swap it out for some parsley.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
💭 Tips
- Pre-make the cauliflower rice. To save time, store pre-cooked cauliflower rice in the refrigerator. Then, heat it up before you add it to the burrito bowls.
- Use a food processor to chop the onion. This is my favorite way to prep onions – no tears!
- Drain fat from the meat. Don’t forget this very important step. If you don’t drain the fat, it will make the entire dish really greasy.
🔪 Instructions
It is really easy to make these keto burrito bowls. All the exact instructions are in the printable recipe card at the bottom of this post – first, here are some photos of the process, along with some more tips.
Make the cauliflower rice
Either steam or boil your cauliflower rice. When it is fully cooked, set it aside.
Brown the ground beef
Cook the ground beef in a skillet. Drain any extra fat. Then, mix in the taco seasoning, and saute it for another minute.
Build the keto burrito bowls
Fill the bowls with cauliflower rice on the bottom. Then, top it with some meat, red onion, tomatoes, avocado slices, and cilantro.
Garnish and serve
Garnish your burrito bowl with some sour cream and jalapenos (or whatever else you want to sprinkle on top).
🍽️ Serving suggestions
These keto burrito bowls taste amazing by themselves for lunch or dinner. You really don’t need to serve them with much of anything else.
If you are really craving Mexican food, then serve these bowls with some homemade queso.
Or, add a bowl of slow cooker chicken soup to the side. This recipe is filled with Mexican spices and just as spicy or mild as you make it.
You can never go wrong with a heaping plate of keto nachos. My favorite recipe is made with zucchini slices instead of chips.
📒 Variations
There are quite a few different ways to make these keto burrito bowls.
Instead of cauliflower rice, use miracle rice or even mushroom rice. Both of those options have completely different tastes and textures.
If you use chicken instead of ground beef, this keto burrito bowl recipe will taste just like a chicken burrito. Just sprinkle some cooked chicken on top. You can use either rotisserie chicken or your own chicken breast that you cooked.
Top with low-carb pico de gallo for even more flavor and color.
Instead of burrito bowls, make a salad with romaine lettuce as the base.
Finally, spritz the top of the bowls with lime juice.
🙋 FAQs
Before I get to the recipe for these keto burrito bowls, here are some questions people often ask. If you don’t see your question in this list, please leave it in the comments.
Cooked cauliflower rice will last about three days in the refrigerator when stored properly.
I have a recipe for homemade taco seasoning that you might like. The main ingredients are garlic powder, onion powder, chili powder, and a few other spices.
If you order burrito bowls from a restaurant, make sure you ask for cauliflower rice instead of white or brown rice. If you make that one change, the bowls should be pretty keto-friendly.
You will also need to pay close attention to portion size. The keto diet is all about tracking your macros, so be careful with how much you eat too.
If you enjoyed these keto burrito bowls, here are some more delicious recipes that are also low-carb Mexican foods. They are some of my favorites!
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📖 Recipe
Keto Burrito Bowls
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Love Chipotle? Make a Mexican restaurant fave – keto burrito bowls! They are a super-easy dinner and nutritious lunch.
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Ingredients
Instructions
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Brown the ground beef completely in a skillet over medium high heat, and drain any excess fat.
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Mix in the taco seasoning, and saute another few minutes.
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Add a serving of one cup of cooked cauliflower rice to the bottom of each of four bowls.
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Top the bowls with a serving of the meat, red onion, tomatoes, avocado slices and cilantro.
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Serve immediately with sour cream on the side.
Notes
Use a food processor to chop the onion up quickly.
Drain fat from the meat so the dish isn’t greasy.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Calories: 448 | Carbohydrates: 12g | Protein: 23g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 164mg | Potassium: 918mg | Fiber: 6g | Sugar: 4g | Vitamin A: 608IU | Vitamin C: 50mg | Calcium: 75mg | Iron: 3mg
Additional Info
Net Carbs: 6 g | % Carbs: 5.6 % | % Protein: 21.3 % | % Fat: 73.1 % | SmartPoints: 15
Array ( [calories] => 448 [carbohydrates] => 12 [protein] => 23 [fat] => 35 [saturated_fat] => 12 [polyunsaturated_fat] => 2 [monounsaturated_fat] => 16 [trans_fat] => 1 [cholesterol] => 95 [sodium] => 164 [potassium] => 918 [fiber] => 6 [sugar] => 4 [vitamin_a] => 608 [vitamin_c] => 50 [calcium] => 75 [iron] => 3 )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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