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Low carb burrito bowl with fresh ingredients and vibrant toppings

Low Carb Burrito Bowl

A warm and satisfying bowl that combines roasted fall spices, seasonal veggies, and juicy seasoned chicken over a bed of cauliflower rice for a cozy yet light meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Healthy, Main Course
Cuisine Low Carb, Mexican
Servings 4 servings
Calories 450 kcal

Ingredients
  

For the Chicken

  • 1 lb boneless, skinless chicken thighs, cut into strips
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

For the Bowl

  • 1 medium cauliflower head, riced (about 4 cups)
  • 1 cup shredded lettuce or baby spinach
  • 1 cup roasted butternut squash cubes (optional, seasonal)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced red onion, quick-pickled (optional)
  • 1 avocado, sliced
  • 1/4 cup crumbled feta or shredded cheese
  • 2 tbsp chopped cilantro
  • Lime wedges for serving
  • Greek yogurt or tahini-lime dressing (optional)

Instructions
 

Marinate and Cook the Chicken

  • In a bowl, toss the chicken with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Let it rest for 10–15 minutes.
  • Heat a skillet over medium-high heat. Add 1 tbsp oil and sear the chicken for 4–5 minutes per side until cooked through and nicely browned. Remove and set aside.

Prepare the Cauliflower Rice and Veggies

  • Pulse cauliflower florets in a food processor until rice-sized.
  • Sauté the riced cauliflower in a large pan with 1 tbsp olive oil for 5–7 minutes until tender. Season lightly with salt and pepper.
  • Roast butternut squash cubes at 400°F for 20 minutes with a drizzle of olive oil and a pinch of cinnamon and salt, if using.

Assemble the Bowls

  • Divide cauliflower rice among four bowls. Top with shredded lettuce, roasted squash, cherry tomatoes, pickled onion, and sliced avocado.
  • Slice the cooked chicken and arrange on top. Sprinkle with cheese, cilantro, and a squeeze of lime.
  • Drizzle with Greek yogurt or tahini-lime dressing for extra creaminess.

Notes

Don't overcook the cauliflower rice: keep it tender but not mushy. Use warm components for a cozier meal. This dish is meal prep friendly.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 5gSodium: 600mgFiber: 8gSugar: 5g
Keyword comfort food, fall recipes, Healthy Dinner, Low Carb Burrito Bowl, meal prep
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