Chipotle’s got nothing on this homemade, keto-fied burrito bowl. It’s so simple to throw together and the cauliflower rice is the perfect substitute for traditional rice. Seriously, you can’t even tell the difference! Add a side of Keto Refried “Beans” (page 224) to jazz it up even more.
In a large skillet over medium heat, cook the beef with the Mexican spice blend, salt, and pepper, stirring frequently, until browned, 5 to 7 minutes.
In another large skillet over medium heat, melt the butter. Add the onion and garlic and cook for 3 minutes. Add the cauliflower rice, spice blend, salt, and pepper and cook for 15 to 20 minutes, until the cauliflower is cooked through, stirring occasionally.
To assemble, divide the cauliflower and ground beef evenly among 4 bowls. Top each bowl with the toppings of your choice.
Ingredient Tip: Cauliflower rice is extremely versatile in any dish and that’s why I keep several bags in the freezer at all times. I used to make it from scratch, but these days you can find it in the frozen section of any grocery store. It’s very convenient and huge time saver.
Nutrition Per Serving (1 bowl without toppings): Calories: 306; Total Fat: 20g; Protein: 24g; Total Carbs: 7.5g; Fiber: 3g; Net Carbs: 4.5g