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Keto Burrito Bowl

Keto Burrito Bowl Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 535
Ingredients Method Notes

Ingredients
  

  • 1 medium head cauliflower (about 4 cups riced)
  • 1 lb ground beef (80/20)
  • 2 tbsp taco seasoning (salt‑free or homemade)
  • 1 tbsp avocado oil or olive oil, divided
  • 1 lime
  • ¼ cup chopped fresh cilantro
  • 1 cup shredded sharp cheddar or Mexican blend cheese
  • 2 cups shredded romaine or iceberg lettuce
  • 1 medium tomato, diced
  • 1 small avocado, sliced or cubed
  • Sour cream, for serving
  • Salsa or pico de gallo, for serving
  • Salt and pepper

Method
 

  1. Heat 1 tsp oil in a large skillet over medium‑high heat. Add riced cauliflower and a pinch of salt, cooking 5 to 7 minutes until tender and golden in spots. Stir in lime juice, zest, and cilantro off the heat. Transfer to a bowl and cover.
  2. Add remaining 2 tsp oil to the skillet over medium‑high heat. Brown the ground beef, breaking it up, about 8 minutes. Stir in taco seasoning and 2 tbsp water, simmer 2 minutes. Season with salt and pepper.
  3. While the beef cooks, slice the avocado, dice the tomato, and shred the lettuce. Shred the cheese if needed.
  4. Divide cauliflower rice among bowls. Top with beef, lettuce, tomato, avocado, cheese, sour cream, and salsa. Serve right away.

Notes

If you want to get ahead, pulse the cauliflower into rice and store it in a sealed container up to a day in advance. Pat it dry again before cooking to avoid a gummy texture.