Burrito bowl low carb rapide

This easy low carb burrito bowl combines seasoned ground chicken, vibrant cauliflower rice, and fresh TexMex toppings for a nutritious and satisfying meal that can be prepared in just 25 minutes. It makes a perfect breakfast or lunch when you want something flavorful but light on carbs.

I first tried this recipe on a rushed morning and was amazed at how filling and delicious it was without any heaviness. Now it’s become a go to when I want something tasty that won’t weigh me down during the day.

Ingredients

• Ground protein: 500 grams of ground chicken or beef, turkey or plantbased protein choose fresh organic options if possible for better flavor and texture
• Taco seasoning: A packet of taco seasoning you can find storebought versions or make your own with smoked paprika, cumin and chili powder to control salt and spice
• Cauliflower rice: 450 grams of cauliflower rice fresh or frozen fresh cauliflower rice from local markets makes the dish light, but frozen is convenient and still tasty
• Romaine lettuce: 4 cups of chopped romaine lettuce crisp and fresh for a nice crunch contrast
• Avocado: 1 large avocado diced creamy texture adds richness and healthy fats
• Cherry tomatoes: 1 cup of halved cherry tomatoes burst of acidity and color
• Red onion: Half a cup of finely diced red onion adds bite and brightness
• Cheese: 1 cup of shredded Mexican cheese blend brings melty, savory richness in France you can substitute with raclette or emmental for a similar effect
• Cilantro: Quarter cup of chopped fresh cilantro an herb that lifts the flavors with its vibrant aroma
• Salsa: Half a cup of sugarfree salsa check labels to avoid added sugars or make your own with tomatoes and spices
• Sour cream: Quarter cup fullfat sour cream adds creaminess choose crème fraîche for a French twist
• Lime juice: 2 tablespoons of fresh lime juice essential for balancing flavors and adding freshness
• Jalapeño: One whole jalapeño minced adjust according to your spice tolerance opt for fresh and firm peppers

Instructions

Sauté the protein:

Heat a large skillet over mediumhigh heat. Add the ground chicken breaking it apart with a wooden spoon. Cook for 5 to 6 minutes until there is no pink remaining and the meat is lightly browned. This step is important for caramelizing the meat which deepens the flavor.

Season the meat:

Drain any excess fat carefully to keep the bowl light. Add your taco seasoning with 2 to 3 tablespoons of water to the skillet. Stir constantly for 2 minutes until the seasoning is evenly distributed and the liquid mostly evaporates. The moisture helps the spices coat every bit of the meat.

Let the meat rest:

Remove the skillet from heat and let the seasoned protein rest for 5 minutes. This resting allows the spices to meld perfectly and the juices to redistribute so your bowl will be juicy and flavorful.

Prepare the cauliflower rice:

If using frozen cauliflower rice, microwave it for 4 to 5 minutes until steaming hot. For fresh cauliflower rice, heat a dry skillet over medium heat and lightly sauté for 3 to 4 minutes until tender but still firm. Avoid overcooking to keep texture contrast in your bowl.

Assemble the bowl:

Layer chopped romaine lettuce into serving bowls. Add a generous portion of cauliflower rice alongside, then top with the seasoned protein. Add diced avocado, halved tomatoes, finely diced red onion, shredded cheese, and fresh cilantro on top for a colorful and tasty presentation.

Finish with toppings:

Add dollops of sour cream and a spoonful of salsa. Sprinkle diced jalapeño to taste depending on your preference for heat. Finally, squeeze fresh lime juice over the bowl just before serving to brighten all the flavors.

Avocado is my favorite ingredient here. The creamy texture balances the heat from the jalapeño perfectly. I remember the first time I served this bowl to friends who were skeptical about cauliflower rice. They came back asking for seconds which made me realize how winning this recipe really is.

Storage Tips

You can store any leftover bowls in airtight containers in the refrigerator for up to three days. Keep toppings like avocado and sour cream separate to prevent browning and sogginess. To reheat, warm the protein and cauliflower rice in a skillet and add fresh toppings once plated.

Ingredient Substitutions

Ground turkey or plantbased proteins work great if you prefer lighter or vegetarian options. If you don’t have taco seasoning, blend your own using smoked paprika, cumin, garlic powder, and chili flakes. Try replacing sour cream with Greek yogurt for a refreshing tang.

Serving Suggestions

Serve this bowl with a side of crispy corn tortillas or over a bed of mixed greens for more veggies. A squeeze of extra lime or a sprinkling of chopped red cabbage adds texture and acidity. Pair with a chilled glass of sparkling water infused with lime for a refreshing meal.

This burrito bowl is a fast flavorful meal that stays light on carbs and adapts well to French ingredients. Fresh lime juice at the end makes the flavors sing.

Common Recipe Questions

→ Quel type de viande utiliser pour ce plat ?

Le plat utilise traditionnellement du poulet haché, mais vous pouvez aussi opter pour du bœuf, de la dinde ou des protéines végétales selon vos préférences.

→ Peut-on préparer le riz de chou-fleur à l’avance ?

Oui, le riz de chou-fleur peut être préparé à l'avance et réchauffé rapidement à la poêle ou au micro-ondes avant de servir.

→ Comment ajuster le niveau de piquant ?

Le piquant provient du jalapeño, que vous pouvez doser selon vos goûts ou remplacer par une autre variété de piment plus douce.

→ Quelles alternatives pour la crème aigre ?

Vous pouvez remplacer la crème aigre par du yaourt grec nature pour une option plus légère et tout aussi crémeuse.

→ Ce plat est-il adapté pour un régime faible en glucides ?

Oui, grâce à l’utilisation de riz de chou-fleur au lieu du riz traditionnel, ce bol est faible en glucides et riche en protéines.