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Burrito Bowls

Low Carb Burrito Bowls

Low carb burrito bowls means enjoying Mexican food without all the guilt. Or tortillas. Lots of veggies in this recipe, plus all the toppings you can handle.
Course Dinner
Cuisine Mexican
Keyword Burrito Bowls, low carb
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 456kcal
Author Lauren Brennan


For the meat topping:

  • 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

For the rice:

  • 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.


  • In large, nonstick skillet, brown ground beef, breaking apart as you go until completely cooked. Remove from heat and drain. Set aside.
  • Wipe out pan with a paper towel and place back over the heat. Add olive oil and saute zucchini, squash, corn and black beans, if using. Cook about 5 minutes until veggies start to soften. Add meat back in and sprinkle taco seasoning over. Pour in water and stir. Simmer until water mostly absorbs and you have a moist mixture. Remove from heat.
  • Microwave frozen cauliflower and white rice together in a large glass bowl until heated through. Stir to mix.
  • To assemble burrito bowls: scoop some cauli/rice onto your plate. Top with meat mixture and then any desired toppings. Enjoy!


Calories: 456kcal | Carbohydrates: 51g | Protein: 34g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 1521mg | Potassium: 1048mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1760IU | Vitamin C: 59mg | Calcium: 65mg | Iron: 6mg