Low Carb Vegetarian Burrito Bowl

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  • prep time

    prep time

    11 min

  • cook time

    cook time

    10 min

  • ready time

    ready time

    21 min

Low Carb Vegetarian Burrito Bowl

This low carb bowl is packed with classic burrito flavors, low carb veggies and a hearty helping of healthy fats.

This is a great lunchtime salad option for sharing or serving as individual portions.

  • Net Carbs

    8 g

  • Fiber

    8.6 g

  • Total Carbs

    16.7 g

  • Protein

    7.7 g

  • Fats

    31.8 g

361 cals

Low Carb Vegetarian Burrito Bowl

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Iceberg Lettuce

    Iceberg Lettuce

    2 large leaf

  • Olive Oil

    Olive Oil

    2 tablespoon

  • Sour Cream

    Sour Cream

    1-½ tablespoon

  • Avocado

    Avocado

    1 each

  • Tomato

    Tomato

    1 medium - 2 3/5" diameter

  • Radish

    Radish

    1 large - 1" to 1 1/4" diameter

  • Scallions

    Scallions

    1 large

  • Cilantro

    Cilantro

    1 tablespoon

  • Cauliflower Rice

    Cauliflower Rice

    1 cup

  • Garlic

    Garlic

    1 clove

  • Gourmet Collection Smoked Paprika by Mccormick

    Gourmet Collection Smoked Paprika by Mccormick

    1 tsp

  • Red Pepper (cayenne), Ground

    Red Pepper (cayenne), Ground

    1 teaspoon

  • Cumin, Ground

    Cumin, Ground

    1 teaspoon

  • Ground Coriander

    Ground Coriander

    1 teaspoon

  • Oregano, Dried

    Oregano, Dried

    1 teaspoon

  • Tomato Puree

    Tomato Puree

    1 tablespoon

  • Vegetable Broth, Bouillon Or Consomme

    Vegetable Broth, Bouillon Or Consomme

    ⅓ cup

  • Cheddar Cheese

    Cheddar Cheese

    ¼ cup, grated

  • Salt, Sea Salt

    Salt, Sea Salt

    ⅛ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 9

21 min

  • Step 1

    To prepare the rice, heat a tablespoon of olive oil in a medium saucepan over a low heat. Finely chop the garlic and add to the pan, sweating gently until tender.
    Step 1
  • Step 2

    Add the cauliflower rice and stir well. Cook for a minute to soften a little.
    Step 2
  • Step 3

    Add the tomato purée and the dried herbs and spices. Stir well.
    Step 3
  • Step 4

    Add the stock and mix well. Bring to a simmer and cook for 5 minutes until the liquid has evaporated.
    Step 4
  • Step 5

    Remove from the heat and stir through the grated cheddar.
    Step 5
  • Step 6

    Dice the tomato, scallion and radish and add to a small bowl. Season with a little salt and pepper and add the remaining olive oil and a tablespoon of chopped cilantro. Stir together.
    Step 6
  • Step 7

    Arrange the two lettuce leaves in serving bowls.
    Step 7
  • Step 8

    Divide the rice and tomato salsa between the serving bowls. Slice the avocado and add to the bowls.
    Step 8
  • Step 9

    Serve with sour cream and optionally a wedge of lime.
    Step 9