Beef Burrito Bowls with Cilantro Lime Cauliflower Rice

These beef burrito bowls are made with cauliflower rice instead of regular rice, so they’re lower carb! The beef is seasoned to perfection with Mexican spices, and the bowls are topped with guacamole, pico de gallo, shredded cheddar, Greek yogurt, and cilantro!

I don’t know about you, but I could eat Mexican food for every meal for the rest of my life. It’s true. If that were to happen, I’d probably be as big as the couch I’m sitting on typing this post. These burrito bowls are a healthier version of your typical burrito bowls loaded with sour cream and other delicious things. I used Greek yogurt to keep things a little lighter, and cilantro lime cauliflower rice for a low carb option! It’s no secret I love cauliflower rice. It’s just so good and versatile. But don’t worry, there’s still cheese, because #balance.

There’s also a ton of guac, because what’s life with out it? It’s my simple guac with garlic, red onion, lime, cilantro, and salt. It’s all you really need sometimes! I do LOVE this loaded guac though. Totally a great idea for Super Bowl Sunday by the way.

I eat chicken burrito bowls more regularly, but the beef is so good. This ground beef has so much flavor thanks to some of my favorite spices. It would be delicious in tacos, enchiladas, on nachos, etc. It’s basically my go-to Mexican ground beef.

These would be fantastic for meal prep, but also a great lighter option for the game on Sunday!

5 from 1 vote

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Low Carb Beef Burrito Bowls with Cilantro Lime Cauliflower Rice

These beef burrito bowls are made with cauliflower rice instead of regular rice, so they're lower carb! The beef is seasoned to perfection with Mexican spices, and the bowls are topped with guacamole, shredded cheddar, Greek yogurt, and cilantro!

Course Main

Cuisine Low Carb, Mexican

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4

Author Molly | Spices in My DNA

Ingredients

For the beef

• 1 pound lean ground beef
• 2 1/2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

For the cauliflower rice

• 2 teaspoons coconut oil
• 1 pound (about 4 cups) cauliflower rice (I bought the pre-riced bag, but you can certainly make your own in the food processor)
• juice of 1 lime
• 1/4 cup chopped cilantro
• salt and pepper to taste

For the pico de gallo

• 1 cup cherry tomatoes, halved
• juice of ½ a lime
• 1/4 cup diced red onion
• 2 tablespoons chopped cilantro
• a pinch of salt

For the guacamole

• 2 avocados, pitted
• juice of half a lime
• 1 clove garlic, minced
• 1/4 cup diced red onion
• 2 tablespoons chopped cilantro
• pinch of salt

For serving

• 4 ounces cheddar cheese, freshly grated
• plain Greek yogurt
• shredded romaine
• extra chopped cilantro
• hot sauce

Instructions

1. Start by making the pico de gallo and guacamole. Add the tomatoes to a bowl and add the lime, red onion, cilantro, and salt. Stir to combine and set aside.

2. Make the guacamole. Add avocados to a bowl and mash with a fork. Add the lime juice, garlic, red onion, cilantro, and salt and mash until desired consistency is reached. Season to taste with additional salt and lime if desired. Set aside.

3. Preheat a medium skillet to medium/high heat. Add the beef. Cook for a couple minutes, breaking it up with your spatula. Once it starts to brown, add the chili powder, cumin, onion powder, garlic powder, smoked paprika, salt, and pepper. Stir to combine and cook until fully browned, about 5 minutes. Set aside.

4. Heat another large skillet to medium/high heat and add the coconut oil. Add the cauliflower rice and cook for 2-3 minutes or until tender and heated through. Add the lime juice and cilantro and season to taste with salt and pepper.

5. To assemble, add cauliflower rice to a bowl, top with beef, then romaine, then pico de gallo, then shredded cheese, guacamole, greek yogurt, and hot sauce and extra cilantro if desired!