Keto Steak Burrito Bowl
Savor a deliciously satisfying and guilt-free meal with this Keto Steak Burrito Bowl, a healthy twist on the classic burrito bowl that’s packed with flavor and perfect for low-carb enthusiasts! Featuring tender, perfectly seasoned ribeye steak, zesty cilantro-lime cauliflower rice, and vibrant toppings like creamy avocado, juicy cherry tomatoes, and shredded cheddar cheese, this dish offers a protein-rich and keto-friendly alternative for your weeknight dinner or meal prep. With a quick prep time and simple cooking techniques, this low-carb burrito bowl combines bold Tex-Mex spices, nutrient-rich ingredients, and customizable options like sour cream or jalapeños for an extra kick. Whether you're following a ketogenic diet or just craving a wholesome and satisfying meal, these steak burrito bowls are sure to become a household favorite!
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Recipe Information
Ingredients
- 12 oz Ribeye steak
- 3 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 cups Cauliflower rice (store-bought or freshly riced)
- 0.25 cup Cilantro, chopped
- 2 tbsp Lime juice
- 2 cups Romaine lettuce, shredded
- 1 cup Cherry tomatoes, halved
- 1 Avocado, diced
- 0.25 cup Sour cream or keto yogurt
- 0.5 cup Shredded cheddar cheese
- 1 Jalapeño, sliced (optional)
Instructions
1. Preheat a skillet or grill over medium-high heat.
2. Rub the ribeye steak with 1 tablespoon of olive oil, garlic powder, paprika, ground cumin, salt, and black pepper. Ensure the steak is evenly coated with the spice mixture.
3. Cook the steak for 4-5 minutes on each side (for medium-rare) or until desired doneness is reached. Remove from heat and let it rest for 5 minutes before slicing into thin strips.
4. While the steak is cooking, prepare the cauliflower rice. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cauliflower rice, season with a pinch of salt, and cook for 5-7 minutes until tender.
5. Stir the chopped cilantro and lime juice into the cooked cauliflower rice. Remove from heat and set aside.
6. Assemble the Keto Steak Burrito Bowls: Start by adding a bed of romaine lettuce to each bowl. Top with a generous serving of cilantro-lime cauliflower rice.
7. Add sliced steak, cherry tomatoes, diced avocado, a dollop of sour cream, shredded cheddar cheese, and sliced jalapeño (if desired) to each bowl.
8. Serve immediately and enjoy your flavorful, low-carb Keto Steak Burrito Bowl!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 5.7 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1023 mg | 22% | |
*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.
