Low Carb Steak Burrito Bowl

Fuel your day with the bold flavors of this Low Carb Steak Burrito Bowl, a delicious, keto-friendly twist on the classic burrito bowl! Juicy, spice-rubbed ribeye steak is seared to perfection and served atop a bed of zesty cilantro-lime cauliflower rice, making it both satisfying and low in carbs. Fresh toppings like crisp romaine lettuce, creamy avocado, and tangy cherry tomatoes add a refreshing crunch, while optional additions like shredded cheddar, sour cream, and hot sauce let you customize to your taste. Ready in just 35 minutes, this gluten-free, high-protein meal is perfect for meal prepping or a quick, wholesome dinner. Whether you're on a low-carb diet or just looking for a lighter take on Mexican cuisine, this dish is sure to become a weeknight favorite!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Ribeye steak (or steak of choice)
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Cauliflower rice
• 2 tablespoons Lime juice, freshly squeezed
• 0.25 cup Fresh cilantro, chopped
• 2 cups Romaine lettuce, shredded
• 1 cup Cherry tomatoes, halved
• 1 whole Avocado, diced
• 0.5 cup Shredded cheddar cheese (optional for low carb, omit if dairy-free)
• 0.25 cup Sour cream (optional)
• 1 teaspoon Hot sauce (optional)

Directions

Step 1

1. In a small bowl, mix garlic powder, chili powder, cumin, salt, and black pepper.

Step 2

2. Rub the spice mixture evenly onto both sides of the steak. Allow the steak to marinate at room temperature for 10 minutes.

Step 3

3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes on each side, or until the desired level of doneness is reached (about 135°F for medium-rare). Remove the steak from the skillet and let it rest for 5 minutes before slicing it into thin strips.

Step 4

4. While the steak rests, in the same skillet, add the remaining tablespoon of olive oil and the cauliflower rice. Cook for 5-7 minutes, stirring occasionally, until tender. Mix in lime juice and chopped cilantro, then remove from heat.

Step 5

5. Assemble the bowls: Start with a base of cauliflower rice. Top with shredded romaine lettuce, cherry tomatoes, diced avocado, and the sliced steak. Sprinkle shredded cheddar cheese, if using, and add a dollop of sour cream and a drizzle of hot sauce if desired.

Step 6

6. Serve immediately and enjoy your low-carb steak burrito bowl!

Nutrition Facts

Serving size	(1607.7g)

Amount per serving	% Daily Value*
Calories	2386.2

Total Fat 184.9g	0%
Saturated Fat 74.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 452.9mg	0%
Sodium 3358.6mg	0%
Total Carbohydrate 64.9g	0%
Dietary Fiber 29.7g	0%
Total Sugars 20.0g
Protein 143.6g	0%

Vitamin D 43.8IU	0%
Calcium 757.1mg	0%
Iron 20.1mg	0%
Potassium 4281.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.6%

Protein: 23.0%

Carbs: 10.4%