If you are seeking a quick and satisfying low-carb meal, a breakfast burrito bowl with cauliflower rice could be your new favorite option. By replacing tortillas with cauliflower rice, you keep carbs in check but still enjoy all the classic burrito flavors. It only takes a few steps to put together and is packed with lean protein, nutritious veggies, and tempting toppings. Whether you are rushing out the door or looking for a nourishing weekend brunch, this dish has you covered.
Ingredients
Below are the key components you will need. Feel free to make swaps according to your dietary preferences.
- 1 pound lean ground turkey (or No Antibiotics Ever All Natural Golden Brown Chicken Sausage for a Paleo-friendly option)
- 2 tablespoons homemade or store-bought taco seasoning
- ½ cup water (if preparing taco-seasoned ground turkey)
- 2 cloves garlic, minced
- 1 bell pepper, diced
- ½ onion, diced
- 2 cups cauliflower rice (cook according to package instructions)
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
- 1 cup black beans, drained and rinsed (optional if you are Paleo or Whole30)
- Eggs (fried or scrambled), optional but recommended
- Toppings: salsa, Greek yogurt, avocado, jalapeños, or shredded cheese (if not avoiding dairy)
Directions
Cook your protein.
- If you are using ground turkey: Place a skillet over medium-high heat and add your turkey. Break it up with a spoon and cook for about 5 minutes or until the meat is no longer pink. Drain any excess fat. Stir in the taco seasoning and water, then simmer until the liquid reduces.
- If you are using fully cooked chicken sausage: Slice it into rounds and sear in a skillet until lightly browned on each side.
Sauté garlic and vegetables.
- In a separate pan, warm a small amount of oil over medium heat. Add minced garlic, diced bell pepper, and diced onion. Cook until they become soft and lightly browned, about 3–5 minutes.
Prepare the cauliflower rice.
- Cook the cauliflower rice according to the package instructions. Then stir in lime juice and chopped cilantro. Adjust the seasonings with salt and pepper if you like.
Combine the components.
- In each serving bowl, add about ¼ cup of cauliflower rice. Top with your cooked protein, black beans (if desired), and sautéed veggies.
Add your egg.
- Fry or scramble your egg in a small pan until set. Place it on top of each bowl for an extra boost of protein and richness.
Customize with toppings.
- Finish with salsa, Greek yogurt, avocado slices, or whichever garnishes your taste buds crave.
Tips & Variations
- Meal prep friendly. Keep your cooked turkey (or sausage), sautéed veggies, and cauliflower rice in separate containers. Assemble bowls right before eating. This prevents any sogginess and makes it simple to reheat and go.
- Go Paleo or Whole30. Omit black beans and dairy. Opt for the No Antibiotics Ever All Natural Golden Brown Chicken Sausage to ensure sugar-free compliance.
- Spice it up. Add diced jalapeños or drizzle hot sauce on top if you prefer a bit more heat.
- Try different proteins. Crumbled tofu or beans (if you are not Paleo) can be used as a vegetarian alternative to meat.
- Change up your base. While cauliflower rice keeps it low carb, you can substitute with zucchini noodles or a bed of leafy greens if you need more variety.
Nutrition Facts
Since it relies on cauliflower rice rather than tortillas, this breakfast burrito bowl stays lower in overall carbs and calories. Using lean ground turkey or a sugar-free chicken sausage further reduces saturated fat while keeping you full thanks to the protein and fiber from veggies or beans. Plus, the healthy fats in avocado and the vitamins in fresh salsa ensure that each bowl is both satisfying and nutrient-dense.
Final Thoughts
Whipping up a breakfast burrito bowl with cauliflower rice is a perfect way to enjoy all your favorite savory flavors in a low-carb format. It is simple enough for busy weekdays but adaptable for a leisurely weekend brunch. Whether you top it off with a crispy fried egg or keep it egg-free, you will love the boost of energy and satisfying taste. Try prepping a few servings in advance so you can grab, reheat, and enjoy a balanced meal whenever the craving strikes.
Frequently Asked Questions (FAQs)
Can I make this vegetarian?
Absolutely. Skip the meat and use extra veggies or beans. To replicate the burrito flavor, use your favorite plant-based protein seasoned with taco spices.
Is it really low carb?
Yes. By swapping the tortilla for cauliflower rice, you significantly cut back on carbs. The rest of the ingredients — lean meat, veggies, and beans or eggs — all help to keep overall carbohydrate content lower than a traditional burrito.
How do I store leftovers?
Keep each component in separate airtight containers in the fridge for up to four days. When you are ready to eat, reheat the meat, cauliflower rice, and veggies, and then add fresh toppings like avocado, salsa, or Greek yogurt.
Can I freeze it?
Freezing works best if you omit fresh toppings like avocado and egg. You can prepare and freeze cooked turkey or sausage, sautéed veggies, and cauliflower rice for up to two months. Defrost, then add eggs and toppings fresh when serving.
Breakfast Burrito Bowl with Cauliflower Rice Recipe
Ingredients
1 pound lean ground turkey (or No Antibiotics Ever All Natural Golden Brown Chicken Sausage for a Paleo-friendly option)
2 tablespoons homemade or store-bought taco seasoning
1/2 cup water (if preparing taco-seasoned ground turkey)
2 cloves garlic, minced
1 bell pepper, diced
1/2 onion, diced
2 cups cauliflower rice (cook according to package instructions)
1 tablespoon lime juice
2 tablespoons chopped cilantro
1 cup black beans, drained and rinsed (optional if you are Paleo or Whole30)
Eggs (fried or scrambled), optional but recommended
Toppings: salsa, Greek yogurt, avocado, jalapeños, or shredded cheese (if not avoiding dairy)
Directions
- Cook your protein.
- If you are using ground turkey: Place a skillet over medium-high heat and add your turkey. Break it up with a spoon and cook for about 5 minutes or until the meat is no longer pink. Drain any excess fat. Stir in the taco seasoning and water, then simmer until the liquid reduces.
- If you are using fully cooked chicken sausage: Slice it into rounds and sear in a skillet until lightly browned on each side.
- Sauté garlic and vegetables. In a separate pan, warm a small amount of oil over medium heat. Add minced garlic, diced bell pepper, and diced onion. Cook until they become soft and lightly browned, about 3–5 minutes.
- Prepare the cauliflower rice. Cook the cauliflower rice according to the package instructions. Then stir in lime juice and chopped cilantro. Adjust the seasonings with salt and pepper if you like.
- Combine the components. In each serving bowl, add about ¼ cup of cauliflower rice. Top with your cooked protein, black beans (if desired), and sautéed veggies.
- Add your egg. Fry or scramble your egg in a small pan until set. Place it on top of each bowl for an extra boost of protein and richness.
- Customize with toppings. Finish with salsa, Greek yogurt, avocado slices, or whichever garnishes your taste buds crave.
