Easy Low-Carb Burrito Bowls
Next time you’re craving Mexican food, skip take out and make these quick and easy low-carb burrito bowls right at home! Guaranteed to be fresher, healthier, and way tastier! Plus, they’re ready in under 30 minutes and can be 100% customizable to your tastebuds!
As an added bonus, this recipe includes my homemade burrito spice mix. Make a batch and store it in your pantry for future use with any Mexican food recipes!
There’s really no right answer to this question!
The thing I love most about burrito bowls is that they are 100% customizable. They’re a great option for families with multiple dietary preferences and/or restrictions. Each member is able to build their burrito bowl however they please!
To make burrito bowls work with a lower-carb diet, we just need to make a few easy adjustments to ingredients.
For starters, substitute grains for greens as the base. I like to use Romaine lettuce for its crispness, but feel free to use any other green you like.
Other low-carb ingredients I like to use include:
- Bell peppers
- Green onions
- Shredded cheese
- Sour Cream
I often add some black beans to the bowl as well. Although beans aren’t really considered low-carb, they are full of fibre and a great source of protein!
Making low-carb burrito bowls couldn’t be easier. Simply chop all of your veggies, cook your protein, and start assembling!
I like to place each topping in its own bowl and set up a “burrito bowl building bar”. It’s a fun way to get everyone involved in making dinner! Plus, each person gets to pick what (and how much) toppings they want.
Burrito Bowl Spice Mix
I like to keep a few premixed spice blends in my pantry for different types of cuisines. This keeps the guess work to a minimum when I’m actually cooking. If I know the spice mix has the right ratio of spices, I can feel confident my dish will have the right flavours as well.
For Mexican dishes, I use my ‘Burrito Bowl Spice Mix’. It works perfectly with these low-carb burrito bowls but also goes great with nachos, fajitas, tacos, etc. The spice mix is a combination of chili powder, cumin, paprika, garlic powder, oregano, salt, pepper and red pepper flakes.
Simply mix everything together and use about 1-2 tablespoons of the spice mix in your recipes!
Are Burrito Bowls Healthy?
Burrito bowls are as healthy as you want to make them!
I would consider these low-carb burrito bowls healthy for a lot of reasons. For starters, they are packed with veggies that offer lots of micronutrients and fibre. The avocado delivers a healthy hit of omega-3 fatty acids, while the cheese and sour cream are great sources of calcium and Vitamins A and B-12. To maximize the nutritional benefit of dairy products, I recommend buying ones that come from 100% grass-fed animals!
Another reason I love burrito bowls is that they are a great option for meal prepping! The recipe below will yield four equal servings. So, in less than 30 minutes, you can make this burrito bowl recipe, pack each serving in its own container, and have four ready-made meals for the week ahead!
If you prefer to follow a plant-based diet, these low-carb burrito bowls can easily be modified to be vegan and/or vegetarian. Try substituting the meat for a soy mince instead. There are some really tasty brands available in most grocery stores now! My favourite is Yves Veggie Ground Round. Tofu and tempeh are also great options. You can replace the cheese and sour cream with vegan alternatives or omit them altogether.
If you eat meat, but don’t love beef, these low-carb burrito bowls would also be great with shredded chicken or shrimp! Use the same amount of Burrito Spice Mix no matter what protein you pick.
Looking for a delicious sauce to add on top of these bowls? Try Who Needs Salad’s Creamy Avocado Cilantro Dressing!
If you make these low-carb burrito bowls, please rate the recipe and add your comments below. And be sure to tag @thebespokebites in your photos and videos on Instagram for a chance to be featured!
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Easy Low-Carb Burrito Bowls
- 455g ground beef
- 1 tablespoon olive oil
- 1/2 cup diced red onion
- 1 1/2 tablespoons Burrito Spice Mix (see below)
Burrito Spice Mix
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 1/2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (omit if you prefer a more mild spice!)
- 6 cups chopped Romaine lettuce, washed (about 2 heads of Romaine)
- 1 cup sweet bell pepper (any colour!)
- 1/2 cup chopped green onions
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese of choice (I use a combination of cheddar and Monterey Jack)
- 1/2 cup full-fat sour cream
- 2 avocados, pitted and diced
- 2 limes
- Salsa, lime and fresh cilantro to garnish
- Heat a nonstick pan over medium-high heat. Add olive oil, diced onion and 1 1/2 tablespoons of the Burrito Spice Mix. Sauté until onions are slightly translucent. Add the ground beef, breaking up into small pieces. Cook until the beef is browned and no pink remains; about 10 minutes.
- Divide the Romaine lettuce evenly between the bowls as the base of the burrito bowls. Divide the cooked ground beef evenly between the bowls. Continue to build your burrito bowls by evenly dividing your toppings of choice- sweet peppers, green onions, black beans, shredded cheese, sour cream and avocado.
- Squeeze some fresh lime over the bowls, garnish with fresh cilantro, and top with a dollop of salsa!
LOVE this! And as you stated, no right or wrong. I do this a lot for my two groups. Easy to prep, feeds a bunch of people, and everyone gets what they want. Should there be any leftovers I just saute and add a couple eggs for breakfast. Now I am hungry and need to add a few items to my grocery list. Thank you for sharing.