Low carb burrito bowl with guacamole brings vibrant flavors together in a healthy, quick dinner option. This dish is not only indulgent but also family-friendly and perfect for meal prep. Enjoy the crisp textures and creamy toppings that make each bite satisfying and delightful!
Table of Contents
Low Carb Burrito Bowl with Guacamole Recipe
Ingredients for Low Carb Burrito Bowl
Gather the following ingredients to create your delicious low carb burrito bowl:
- 1 Tbsp oil (preferably avocado oil)
- ½ medium green bell pepper (sliced into strips)
- ½ medium red bell pepper (sliced into strips)
- ½ medium white onion (sliced into strips)
- ¼ cup cooked brown rice (microwave pouches recommended)
- ¼ cup cooked quinoa (microwave pouches recommended)
- 2 cups riced cauliflower (cooked)
- 2 cups shredded lettuce
- ¼ cup guacamole
- ¼ cup shredded sharp cheddar cheese
- ¼ cup plain Greek yogurt
- ¼ cup pico de gallo
- 3 Tbsp taco seasoning (divided)
- ½ cup canned pinto beans (rinsed and drained)
- 6 oz cooked and seasoned fajita meat (optional)
Essential Cooking Tools
For this recipe, you will need:
- A large skillet
- Measuring spoons
- Cutting board and knife
- Serving bowls
Step-by-Step Instructions
Preparing the Vegetables
Start by preparing all your ingredients. Heat a large skillet over medium heat and add the oil once it’s hot. Next, add the sliced bell peppers and onion to the skillet, stirring them to coat in oil. Cook for 10-15 minutes until the edges brown and the onions caramelize, stirring occasionally for that perfect texture.
Assembling the Bowl Base
While your vegetables are cooking, prepare the base for your burrito bowl. Divide the cooked brown rice, quinoa, riced cauliflower, and shredded lettuce evenly between two serving bowls. This base adds great nutrition and keeps the meal low carb!
Cooking and Adding the Toppings
Once the vegetables are cooked, stir in 2 tablespoons of taco seasoning until fully coated. Transfer the seasoned vegetables to the bowls, dividing them evenly. Return the skillet to the heat and add the pinto beans with the remaining tablespoon of taco seasoning, heating for 2-3 minutes. Add the beans to the bowls and, if you’re using them, top with cooked fajita meat. Finally, garnish each bowl with a generous scoop of guacamole, shredded cheese, Greek yogurt, and pico de gallo. Serve and enjoy the wonderful flavors!
Tips for Customizing Your Burrito Bowl
Low Carb Substitutions
For even lower carb options, consider replacing some rice with quinoa or more riced vegetables. Use just ¼ cup of beans instead of larger portions to keep the carbs in check. You can also add non-starchy vegetables like tomatoes and onions for extra flavor and crunch.
Vegetarian and Vegan Options
If you prefer a vegetarian or vegan option, you can easily substitute the meat for tofu or extra beans, or simply omit it. This way, everyone can enjoy a delicious and filling meal!
Storing and Reheating Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, ensuring everything is heated through before serving again. The flavors meld beautifully, making it even tastier the next day!
FAQs
What ingredients are needed for a low carb burrito bowl?
You will need avocado oil, bell peppers, onion, cooked brown rice, cooked quinoa, riced cauliflower, shredded lettuce, guacamole, cheddar cheese, Greek yogurt, pico de gallo, taco seasoning, pinto beans, and optional fajita meat.
How can I make my burrito bowl more flavorful?
You can add extra spices, use fresh herbs, or incorporate different toppings like jalapeños, olives, or salsa. Also, marinating the meat before cooking adds depth to the flavor.
Is this recipe suitable for meal prep?
Yes, this low carb burrito bowl is perfect for meal prep! Just store the ingredients separately and assemble them as needed throughout the week.
Can I customize the toppings for my burrito bowl?
Absolutely! Feel free to customize it with your favorite toppings like corn, avocado, or different cheeses to suit your taste.
How long does it take to prepare a low carb burrito bowl?
This recipe takes about 10 minutes to prep and 15 minutes to cook, so you can enjoy it in just 25 minutes!
Related Recipes to try
Conclusion
This low carb burrito bowl with guacamole is a delightful meal option that’s easy to make and full of flavor. Check out more delicious ideas on Pinterest for inspiration. Enjoy your cooking adventures and the joy this meal brings to your table!
Low Carb Burrito Bowl with Guacamole: A Delicious Twist
Equipment
- large skillet
Ingredients
- 1 Tbsp oil (preferably avocado oil)
- ½ medium green bell pepper (sliced into strips)
- ½ medium red bell pepper (sliced into strips)
- ½ medium white onion (sliced into strips)
- ¼ cup cooked brown rice microwave pouches recommended
- ¼ cup cooked quinoa microwave pouches recommended
- 2 cups riced cauliflower (cooked)
- 2 cups shredded lettuce
- ¼ cup guacamole
- ¼ cup shredded sharp cheddar cheese
- ¼ cup plain Greek yogurt
- ¼ cup pico de gallo
- 3 Tbsp taco seasoning (divided)
- ½ cup canned pinto beans (rinsed and drained)
- 6 oz cooked and seasoned fajita meat (optional)
Instructions
- Prepare all ingredients and heat a large skillet over medium heat, adding oil once hot.
- Add bell peppers and onion to the skillet, cooking for 10-15 minutes until browned and caramelized.
- Divide brown rice, quinoa, riced cauliflower, and lettuce between two serving bowls.
- Top each bowl with guacamole, cheese, yogurt, and pico de gallo.
- Stir in 2 Tbsp of taco seasoning with the cooked vegetables until fully coated.
- Transfer seasoned vegetables to the bowls, dividing evenly.
- Heat pinto beans with remaining taco seasoning for 2-3 minutes and add to the bowls.
- If using, add cooked fajita meat to the bowls and serve.
