Description
A hearty and protein-packed deconstructed burrito bowl without the carb load of a tortilla, perfect for breakfast, lunch, or dinner.
Ingredients
- 1 lb ground chicken (or beef, turkey, or plant-based protein)
- 1 packet taco seasoning (store-bought or homemade)
- 3 cups cauliflower rice (fresh or frozen)
- 4 cups romaine lettuce (chopped)
- 1 large avocado (diced)
- 1 cup cherry tomatoes (halved)
- 0.5 cup red onion (finely diced)
- 1 cup Mexican cheese blend (shredded)
- 0.25 cup fresh cilantro (chopped)
- 0.5 cup sugar-free salsa
- 0.25 cup full-fat sour cream
- 2 tbsp fresh lime juice
- 1 whole jalapeño (minced, adjust to taste)
Instructions
- Heat a large skillet over medium-high heat. Add the ground chicken and break it apart with a wooden spoon. Cook for 5–6 minutes until no pink remains. Drain any excess fat.
- Add the taco seasoning and 2–3 tablespoons of water. Stir for about 2 minutes until the meat is evenly coated and most of the liquid evaporates. Remove from heat and let rest for 5 minutes.
- If using frozen cauliflower rice, microwave it for 4–5 minutes. For fresh, sauté in a skillet for 3–4 minutes until tender.
- Layer chopped romaine in serving bowls. Add cauliflower rice, seasoned protein, diced avocado, cherry tomatoes, red onion, cheese, and cilantro.
- Top each bowl with sour cream, salsa, minced jalapeño, and lime juice before serving.
Notes
For a richer flavor, use 80/20 ground beef or crumbled tempeh for a vegetarian option. Store components separately for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican