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Low Carb Burrito Bowl

A flavorful, low-carb burrito bowl with seasoned chicken, sautéed vegetables, and creamy avocado over cauliflower rice.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Veggies
  • 2 cups grilled chicken breast, diced
  • 2 cups cauliflower rice fresh or frozen
  • 1 red bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • 1 medium onion, sliced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 avocado, diced
  • 2 tbsp sour cream or Greek yogurt
  • 2 tbsp fresh cilantro, chopped

Equipment

  • Skillet
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Heat 1 tsp olive oil in a skillet over medium heat. Cook cauliflower rice with salt and pepper for 5–7 minutes until tender. Set aside.
  2. Sauté bell peppers and onions in remaining olive oil with cumin, chili powder, smoked paprika, garlic powder, and salt for 5–6 minutes.
  3. Season diced grilled chicken with salt, pepper, and smoked paprika.
  4. Assemble bowls by dividing cauliflower rice among 4 bowls, then topping with sautéed vegetables and chicken.
  5. Sprinkle shredded cheddar cheese on top, add diced avocado, sour cream, and cilantro.
  6. Optional: serve with lime wedges, salsa, or jalapeños.
  7. Serve immediately or pack for meal prep.

Notes

Can be made vegan with tofu and dairy-free cheese. Keeps well in fridge up to 4 days.