Low Carb Burrito Bowl Recipe
Make Low Carb Burrito Bowl Recipe for a fast, flavorful weeknight bowl—lean beef, blended rices, and fresh toppings. Try it tonight.
Ingredients
- 1 lb low fat ground beef 90/10
- 2 tablespoons olive oil
- 1 small zucchini diced
- 1 small yellow squash diced
- 2 cobs corn kernels removed
- 1 can black beans optional
- 2 packages taco seasoning about 1/2 cup
- 1-1 1/2 cups water
- 12 oz frozen cauliflower rice 1 bag
- 10 oz frozen white rice 1 bag
- pico
- avocado
- guacamole
- queso
- grated cheddar cheese
- cilantro
- diced red onion
- cilantro
- lime wedges
- green onion
- lettuce
- jalapenos
- tortilla chips
- salsa
- sour cream etc.
Instructions
Step 1: Brown the beef
In a large nonstick skillet over medium-high heat, break the low-fat ground beef into small pieces and brown it until no pink remains, stirring and pushing the meat apart so it cooks evenly and develops small caramelized bits. Once fully cooked, remove the skillet from heat and drain excess fat thoroughly, leaving behind richly browned crumbles that are moist but not greasy. Set the cooked beef aside while you prepare the vegetables and seasonings; the meat should be granular, slightly crusted at the edges, and ready to reunite with the bright veg for the next stage.
Step 2: Sauté the vegetables
Wipe the pan clean with a paper towel, return it to gentle heat with a splash of olive oil in the cleaned surface, then add the diced zucchini, diced yellow squash, and fresh corn kernels (and drained black beans if using). Sauté until the vegetables soften and their edges pick up a faint golden color—about five minutes—so they remain tender-crisp with visible seeds and skins intact. The aroma should be vegetal and sweet, the squash still holding shape, and the corn showing little toasted kernels while the black beans add matte, dense contrast.
Step 3: Combine, season, and simmer
Return the browned beef to the softened vegetables, sprinkle the taco seasoning evenly over the mixture, and pour in the measured water. Stir to incorporate so spices coat every morsel, then simmer gently until most of the water has absorbed and the mixture becomes a cohesive, moist topping with a subtle glossy sheen from the seasoning and reduced liquid. Taste for balance—salty, warm, and slightly saucy—then remove from heat; at this point you should have a chunky, richly spiced meat-and-vegetable mixture with separated kernels and tender vegetable pieces ready to top the rice.
Step 4: Heat and fluff the rice base
Place the frozen cauliflower rice and the frozen white rice together in a large microwave-safe glass bowl and heat until just warmed through. Stir thoroughly so the two rices blend: the cauliflower rice should be fluffy and slightly granular with tiny cauliflower flecks, and the white rice should show separated, pillowy grains. The combined texture forms a low-carb yet substantial base—light, slightly moist but not soggy—perfect for carrying the saucy meat mixture and a range of fresh toppings.
Step 5: Assemble the burrito bowls and finish with toppings
Spoon a generous bed of the cauliflower/white rice mix onto each shallow serving bowl, mound the warm meat-and-vegetable mixture on top, then finish with desired toppings: a drizzle of queso for silkiness, a dollop of guacamole, fresh pico or diced tomatoes, shredded cheddar, diced red onion, sliced jalapeños, cilantro sprigs, lime wedges, tortilla chips tucked in for crunch, and a spoonful of sour cream or salsa if you like. The final plate should be a composed medley of textures—creamy, crunchy, juicy, and savory—served immediately so the queso remains glossy and the chips stay crisp.
Notes
- Keep the meat and rice stored separately to preserve texture.
- Toast the corn lightly for extra depth and a smoky note.
- Use homemade taco seasoning to control sodium and tweak spice levels.