Low Carb Burrito Bowl (Keto)

This low carb burrito bowl is delicious, packed with protein, and the perfect way to satisfy your craving for a spicy, filling burrito and stick to your Keto diet at the same time.

Course Main Course

Cuisine keto, low-carb, Mexican

Keyword family friendly, gluten-free, keto dinners for family, keto mexican food, kid friendly, low carb mexican, low carb mexican food, low-carb

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 3 people

Calories 559 kcal

Author Wyatt Slusher

Ingredients

3 cups cauliflower rice frozen
3 avocado oil
1 lime juiced
3 tbsp cilantro chopped
2 sirloin steaks
2 cloves garlic minced
1 red onion diced
1 fresh chili pepper minced
1 zucchini quartered lengthwise and sliced
3 cups romaine lettuce or similar chopped
1.5 tsp sea salt
flaky or kosher salt for finishing
1 tbsp ground cumin
1 tbsp chili powder
1 avocado Sliced

Instructions

Add cauliflower rice to a preheated stainless steel or nonstick pan with avocado oil. Add lime juice, then sauté together until tender.
Remove cauliflower rice from heat and mix in 1/2 tsp sea salt and 2 tbsp cilantro, then set aside. Take care to leave some cilantro left over, as it will be needed later.
Pat your steaks dry and generously season with flaky salt and pepper.
Preheat a cast iron skillet to high heat and add a small amount of avocado oil. Once your pan is very hot, place your steaks on the pan, cooking for 2-4 minutes depending on the thickness and desired doneness of your steak.
Flip your steaks, cooking the other side to your desired level of doneness and remove them from the pan. Finish with flaky salt and set aside, allowing them to rest for about 10 minutes.
Add oil and preheat a nonstick or stainless steel pan to medium heat, then add your zucchini, onions, chili peppers, and garlic. Sprinkle with salt, cumin, and chili powder and stir frequently, taking care to mix your seasonings throughout. Sauté together until zucchini begins to soften, about 8 minutes. Remove from heat and set aside.
Slice your steaks against the grain. Then, cut into 1-inch long pieces and set aside.
Divide your lettuce, zucchini, and cauliflower rice amongst three bowls and toss gently. Then, top with your steak, chopped cilantro, sliced avocado, and your favorite hot sauce if desired.