Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
I remember a chilly October morning: leaves rattling outside, a mug steaming beside me, and the kitchen smelling of cumin and roasted peppers as I layered warm eggs, creamy avocado, and spiced turkey into a bowl. That memory is why the Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed feels like an instant fall favorite — it’s fast, cozy, and full of the kind of comforting flavors that pair perfectly with crisp mornings. If you love seasonal treats and simple weekday comfort, this reader-favorite recipe will be on your regular rotation. For more ideas to round out a week of simple low-carb meals, check out this Easy low-carb eggplant stir fry that’s perfect for cooler nights.
Ingredients for Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed
- 2 large eggs
- 1 cup cauliflower rice (fresh or frozen)
- 3 oz turkey sausage, sliced or crumbled
- 1/2 cup canned black beans, rinsed and drained (optional for slightly higher carbs)
- 1/2 small avocado, sliced
- 1/4 cup diced tomatoes
- 2 tbsp shredded cheddar or a dairy-free alternative
- 1 tbsp olive oil or avocado oil
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Want a light side? Try this low-calorie gluten-free smoothie bowl as a refreshing complement.
Why these ingredients?
This Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed balances protein (eggs, turkey sausage), healthy fats (avocado), and fiber (cauliflower rice, optional beans). It’s designed to fuel your morning and keep you satisfied without weighing you down.
Step-by-step Instructions
Prep time: 5 minutes | Cook time: 20 minutes | Serves 1–2
- Prep the cauliflower rice and sausage
- Heat 1 tsp oil in a nonstick skillet over medium heat.
- Add sliced turkey sausage and cook until browned, about 4–5 minutes. Transfer to a plate.
- Season and cook cauliflower rice
- Add the remaining oil to the skillet, then stir in cauliflower rice, cumin, smoked paprika, salt, and pepper.
- Sauté for 5–7 minutes until tender and slightly golden. If you’re using frozen cauliflower rice, cook a minute or two longer.
- Cook the eggs
- In a separate small pan, cook eggs to your preference: scrambled, fried, or poached all work well in this bowl.
- Season lightly with salt and pepper.
- Assemble the bowl
- Divide cauliflower rice between bowls (or keep as one serving).
- Top with turkey sausage, eggs, black beans (if using), diced tomatoes, shredded cheese, and sliced avocado.
- Finish with chopped cilantro and a squeeze of lime.
For a heartier batch if you’re meal-prepping, you can double the recipe and reheat portions during the week. If you’d like other simple low-carb main ideas, this clean-eating low-carb sheet pan meal is another great option.
Tips for Success
- Use a hot pan: Browning the turkey sausage and cauliflower rice properly adds depth of flavor.
- Keep texture in mind: Avoid overcooking cauliflower rice so it stays slightly firm.
- Spice it up: Add a pinch of chili powder or hot sauce if you like heat.
- Customize protein: Swap turkey sausage with seasoned chicken or smoked turkey slices for variety.
If you’re planning a long-term low-carb plan, pairing this bowl with a structured menu can help — try a 7-day high-protein low-carb meal plan for inspiration.
Possible Variations
- Gluten-free: This recipe is naturally gluten-free when you use certified gluten-free ingredients and omit any pre-seasoned sausages that may contain gluten.
- Vegetarian: Replace sausage with spiced and pan-fried tempeh or seasoned tofu.
- Streusel-style topping (seasonal twist): For a fall-inspired crunch, sprinkle a savory nut crumble: finely chopped toasted pecans, a pinch of smoked paprika, and a little grated parmesan; it adds texture similar to a streusel without turning sweet.
- Breakfast burrito bowl on-the-go: Pack deconstructed components into separate containers for quick assembly in the morning. For other quick gluten-free dinner ideas, see this fast gluten-free low-carb dinner recipe.
Storage Recommendations
- Refrigerate: Store assembled bowls (without avocado or lime) in airtight containers for up to 3 days.
- Reheat: Warm in a skillet over medium heat or microwave for 60–90 seconds. Add fresh avocado and a squeeze of lime after reheating.
- Freeze: Freeze cooked cauliflower rice and sausage separately for up to 1 month; thaw overnight in the fridge and reheat when ready.
Conclusion
If you want another take on a bright, flavorful breakfast bowl, check this Easy Breakfast Burrito Bowl Recipe for inspiration — it offers complementary ideas that pair nicely with the flavor profile of the Easy Low Carb Burrito Bowl – 25min Breakfast Protein-Packed.
FAQs
- Is this burrito bowl keto-friendly?
- It can be keto-friendly if you skip the black beans and watch portion sizes for cauliflower rice. Focus on higher-fat toppings like avocado and cheese to increase satiety while keeping carbs low.
- Can I meal prep these bowls for the week?
- Yes. Store cauliflower rice and sausage separately in airtight containers for up to 3 days and add fresh toppings like avocado and eggs when serving.
- What are good protein swaps if I don’t eat sausage?
- Seasoned chicken breast, smoked turkey slices, tempeh, or extra eggs are excellent alternatives that keep this bowl protein-packed.
- How can I make the bowl lower in calories but still filling?
- Reduce or omit cheese, use half an avocado, and bulk up with extra vegetables like sautéed spinach or bell peppers to increase volume without many extra calories.
Easy Low Carb Burrito Bowl
Ingredients
Main Ingredients
- 2 large large eggs Cooked to your preference (scrambled, fried, or poached)
- 1 cup cauliflower rice (fresh or frozen) Sautéed until tender
- 3 oz turkey sausage, sliced or crumbled Cooked until browned
- 1/2 cup canned black beans, rinsed and drained Optional for slightly higher carbs
- 1/2 small avocado, sliced Add fresh before serving
- 1/4 cup diced tomatoes
- 2 tbsp shredded cheddar or dairy-free alternative
- 1 tbsp olive oil or avocado oil For cooking
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- to taste Salt and pepper
- to taste Fresh cilantro and lime wedges For garnish
Instructions
Preparation
- Heat 1 tsp oil in a nonstick skillet over medium heat.
- Add sliced turkey sausage and cook until browned, about 4–5 minutes. Transfer to a plate.
Cooking Cauliflower Rice
- Add the remaining oil to the skillet, then stir in cauliflower rice, cumin, smoked paprika, salt, and pepper.
- Sauté for 5–7 minutes until tender and slightly golden.
- If using frozen cauliflower rice, cook a minute or two longer.
Cooking the Eggs
- In a separate small pan, cook eggs to your preference.
- Season lightly with salt and pepper.
Assembling the Bowl
- Divide cauliflower rice between bowls.
- Top with turkey sausage, eggs, black beans, diced tomatoes, shredded cheese, and sliced avocado.
- Finish with chopped cilantro and a squeeze of lime.