Low Carb High Protein Burrito Bowl – 25-Min Healthy Breakfast Bowl
Mornings (or busy weeknights) call for something hearty, flavorful, and seriously satisfying—and this Low Carb High Protein Burrito Bowl delivers on all fronts. Packed with 35+ grams of protein per serving and ready in just 25 minutes, it’s the kind of meal that keeps you full, energized, and excited for the next bite. Think bold Tex-Mex flavor without the carb overload.
Whether you’re building a weekly meal prep plan or looking for Easy High Protein Meals to power through the day, this recipe checks all the boxes. It’s ideal for keto lifestyles and fans of High Protein Low Carb Recipes, and it easily earns a spot in your regular rotation of Healthy Low Carb Dinners. Even better? It doubles as one of those dependable Health Dinner Recipes that tastes just as good the next day—hello, amazing leftovers.
Family-approved and endlessly customizable, this bowl proves that Healthy High Protein Meals don’t have to be boring. It’s fresh, colorful, and packed with texture—exactly what you want in satisfying Healthy Bowls. Whether you’re craving a quick Low Carb Dinner or planning ahead for the week, this burrito bowl brings big flavor in a simple, balanced way.
Low Carb High Protein Burrito Bowl – 25-Min Healthy Breakfast Bowl
Ingredients
- 1 pound ground chicken (or swap with ground beef, turkey, or plant-based crumbles)
- 1 taco seasoning packet (store-bought or homemade blend)
- 3 cups cauliflower rice (fresh or frozen)
- 4 cups chopped romaine lettuce
- 1 large avocado, cubed
- 1 cup cherry tomatoes, sliced in halves
- ½ cup finely chopped red onion
- 1 cup shredded Mexican-style cheese mix
- ¼ cup freshly chopped cilantro
- ½ cup sugar-free salsa
- ¼ cup full-fat sour cream
- 2 tablespoons freshly squeezed lime juice
- 1 jalapeño, finely minced (use more or less depending on spice preference)
Equipment
- Large frying pan
- Cutting board
- Sharp chef’s knife
- Mixing bowls
Instructions
- Cook the Protein: Place a large skillet over medium-high heat. Add the ground chicken and break it into crumbles as it cooks. Sauté for about 5–6 minutes, or until fully cooked through and lightly golden with no pink remaining.
- Season the Meat: Carefully drain off any extra grease. Sprinkle in the taco seasoning along with 2–3 tablespoons of water. Stir well and let it simmer for about 2 minutes, allowing the sauce to thicken and coat the meat evenly. Remove from heat and set aside to rest for 5 minutes so the flavors can settle.
- Prepare the Cauliflower Rice: For frozen cauliflower rice, heat it in the microwave for 4–5 minutes until hot. If using fresh, warm a dry skillet over medium heat and cook the cauliflower rice for 3–4 minutes until just tender. Let it cool slightly before assembling to keep the lettuce crisp.
- Build the Bowls: Divide the chopped romaine among serving bowls. Spoon cauliflower rice next to the lettuce, then add a generous portion of the seasoned protein. Top with avocado cubes, cherry tomatoes, red onion, shredded cheese, and cilantro.
- Add the Finishing Touches: Top each bowl with a spoonful of sour cream and salsa. Sprinkle with minced jalapeño as desired, and finish with a squeeze of fresh lime juice right before serving.
Tips
- Cook extra protein and freeze half for an easy meal next week.
- Keep all ingredients stored separately for meal prep.
- Prep vegetables ahead of time, but cut the avocado just before serving for freshness.
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