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Fresh Chickpea, Beet and Feta Salad

Low Carb Burrito Bowl

A fresh high-protein low carb burrito bowl with seasoned ground chicken, cauliflower rice, crisp romaine, avocado, cherry tomatoes, shredded cheese, and bold taco-inspired toppings. Ready in 25 minutes with 35 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican-Inspired
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken or ground beef, turkey, or plant-based protein
  • 1 packet taco seasoning store-bought or homemade; use gluten-free certified brand if needed
  • 3 cups cauliflower rice fresh or frozen
  • 4 cups romaine lettuce chopped
  • 1 large avocado diced fresh just before serving to prevent browning
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely diced
  • 1 cup Mexican cheese blend shredded
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup sugar-free salsa
  • 1/4 cup full-fat sour cream
  • 2 tbsp fresh lime juice
  • 1 whole jalapeño minced, adjust to taste

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Microwave or small skillet for cauliflower rice
  • Serving bowls

Method
 

  1. Heat a large skillet over medium-high heat. Add the ground chicken and break it apart with a wooden spoon as it cooks for 5 to 6 minutes until no pink remains and it is lightly browned.
  2. Drain any excess fat, then add the taco seasoning packet with 2 to 3 tablespoons of water. Stir constantly for about 2 minutes until the meat is evenly coated and the liquid has mostly evaporated.
  3. Remove the seasoned protein from heat and let it rest for 5 minutes while you prepare the other components.
  4. If using frozen cauliflower rice, microwave for 4 to 5 minutes until heated through. For fresh cauliflower rice, sauté in a dry skillet over medium heat for 3 to 4 minutes until tender but still slightly firm. Let cool a couple of minutes before adding to the bowl.
  5. Layer chopped romaine in the bottom of each serving bowl. Add a portion of cauliflower rice alongside, then top with seasoned protein, diced avocado, cherry tomatoes, red onion, shredded cheese, and cilantro.
  6. Finish each bowl with a dollop of sour cream, a generous spoonful of salsa, minced jalapeño to taste, and a fresh squeeze of lime juice just before serving.

Notes

Prep all toppings before cooking the protein for the smoothest assembly. Let cauliflower rice cool slightly before adding to the bowl to prevent wilting the romaine. Dice avocado fresh just before serving. Store cooked protein and cauliflower rice separately from fresh toppings for up to 4 days in the fridge. Use certified gluten-free taco seasoning to make this recipe fully gluten-free.