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

ByMadison Rae
SPREAD LOVE

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

Busy mornings are often a whirlwind, leaving little time to prepare a nutritious breakfast to kickstart your day. Enter the Easy Low Carb Burrito Bowl, your soon-to-be favorite breakfast recipe. In just 25 minutes, this protein-packed dish bursts with flavors reminiscent of your favorite cozy Mexican restaurants. With fresh ingredients, vibrant colors, and satisfying textures, this bowl will fill you up without weighing you down. You’ll love how simple it is to whip up and how great it makes you feel.

Why Make This Recipe

  • Packed with protein to keep you full longer.
  • Versatile and customizable to suit your taste preferences.
  • Quick preparation makes it a perfect breakfast option for busy mornings.

If you’re seeking a breakfast that combines health and taste while delivering an energizing start to your day, this Easy Low Carb Burrito Bowl is just what you need.

How to Make Easy Low Carb Burrito Bowl

Step-by-Step Guide to Making Easy Low Carb Burrito Bowl

Creating this delicious burrito bowl at home is a breeze. Follow these simple steps to craft your perfect meal.

  1. Cook the Protein: Start by heating a large skillet over medium-high heat. Add 1 pound of your preferred ground protein (chicken, beef, turkey, or even a plant-based alternative) to the skillet. Use a wooden spoon to break the meat apart as it cooks. Aim for about 5 to 6 minutes, or until the meat is no longer pink and has lightly browned edges.

  2. Season It Up: Once your protein is cooked, drain any excess fat. Next, sprinkle in 1 packet of taco seasoning—whether store-bought or homemade—and pour in 2-3 tablespoons of water. Stir this mixture constantly for about 2 minutes, ensuring the meat is evenly coated and moisture has mostly evaporated.

  3. Let It Rest: Remove the skillet from heat and let the seasoned protein rest for 5 minutes. This resting period allows the flavors to meld beautifully.

  4. Prepare Cauliflower Rice: If you’re using frozen cauliflower rice, pop it in the microwave and heat for 4-5 minutes until thoroughly warmed. For fresh cauliflower rice, heat a dry skillet over medium heat for about 3-4 minutes, sautéing until tender yet still firm. Allow it to cool slightly to avoid wilting the lettuce in the next steps.

  5. Layer Your Bowl: Begin constructing your burrito bowl by layering the chopped romaine lettuce at the bottom of serving bowls. Next, add a portion of your cauliflower rice, followed by a generous top of the seasoned protein.

  6. Add Fresh Ingredients: Now it’s time for toppings! Add diced avocado, halved cherry tomatoes, finely diced red onion, and a sprinkle of shredded Mexican cheese blend for a delightful melty texture. Finish off with a handful of chopped fresh cilantro for an extra burst of flavor.

  7. Final Touches: To amp up the indulgence, dollop full-fat sour cream onto each bowl, then spoon over sugar-free salsa. For a spicy kick, sprinkle in minced jalapeño according to your taste, and squeeze fresh lime juice over everything just before serving.

Immediately after this step, make your table look even more inviting with a beautiful presentation of your Easy Low Carb Burrito Bowls.

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

Storage Tips for Easy Low Carb Burrito Bowl

To ensure leftover burrito bowls remain fresh and delicious, consider the following storage guidance:

  • Refrigerate: Store in an airtight container in the refrigerator for up to 3-4 days at 40°F.
  • Freezing: If you need to keep it longer, freeze individual portions for up to 2 months. When reheating, be sure to thaw in the fridge overnight and microwave until heated through.
  • Deconstruct for Easy Reheating: To maintain the freshness of the ingredients, consider storing components separately. This way, you can quickly reheat the protein and cauliflower rice while keeping the toppings fresh.

Best Ways to Serve Easy Low Carb Burrito Bowl

The beauty of the Easy Low Carb Burrito Bowl is its versatility. Feel free to get creative with how you present and serve this delightful dish.

  • Personalized Bowls: Set up a breakfast bar and let everyone build their own burrito bowl. This is a fun option for family breakfasts, allowing each person to customize according to their preferences.
  • Pair with Scrambled Eggs: For an extra protein boost, serve with fluffy scrambled or poached eggs on the side.
  • Side of Salsa: Accompany your bowl with fresh pico de gallo or additional salsa for those who love a zesty kick.
  • Savory Guacamole: Drizzle or serve a side of guacamole for those creamy avocado lovers, enhancing the healthy fats in your meal.

The options are endless with this dish, making it a fantastic centerpiece for breakfast gatherings or an energizing meal during a solo morning.

Tips to Make Easy Low Carb Burrito Bowl

When preparing this bowl, keep these points in mind for a flawless experience:

  • Quality Ingredients: Opt for fresh, high-quality ingredients whenever possible to enhance flavors.
  • Prep Ahead: Chop your vegetables and prepare protein in advance for those super-busy mornings. You can even season and store your protein overnight for quicker cooking.
  • Customize: Don’t be afraid to switch up toppings based on what you have on hand. Consider roasted bell peppers, sliced olives, or even a dollop of Greek yogurt for a tangy twist.

Variations or Substitutions

If you want to experiment with flavors or cater to dietary restrictions, here are some variations:

  • Swap the Protein: Instead of ground chicken, try shredded rotisserie chicken, shrimp, or even diced tofu for a vegetarian version.
  • Grain-Free Options: For a grain-free alternative, replace cauliflower rice with zucchini noodles or spaghetti squash, following the same preparation methods to retain their texture.

FAQs

Q: Can I make this ahead of time for meal prep?
A: Absolutely! This burrito bowl is perfect for meal prep. Just store each component separately and assemble fresh when ready to eat.

Q: Can I use chicken thighs instead of breast?
A: Yes, chicken thighs can add even more moisture and flavor. Adjust cooking time slightly as thighs usually take a few minutes longer to cook through compared to breasts.

Q: How do I make it spicier?
A: If you crave heat, increase the amount of minced jalapeño or add a sprinkle of cayenne pepper to the meat while cooking. You can also serve with spicy salsa or hot sauce for extra spice.

Embrace the whirlwind of life while enjoying opportunities for creative cooking with this Easy Low Carb Burrito Bowl. It respects your health goals while celebrating flavor, ensuring you face your day fully prepared. Try it out, and you’ll soon find it to be a go-to recipe that fuels your mornings. Not only do you get a nutritious breakfast under 30 minutes, but you’ll also revel in the bursts of fresh tastes that linger with each bite. Happy cooking!

Avatar photo

Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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