Low Carb Steak Burrito Bowl
Satisfy your Tex-Mex cravings without the carbs with this flavorful Low Carb Steak Burrito Bowl! Packed with tender slices of perfectly seared ribeye steak, zesty cilantro-lime cauliflower rice, and a medley of fresh toppings like cherry tomatoes, avocado, and shredded lettuce, this dish is as nutritious as it is delicious. Seasoned with smoky spices like chili powder and cumin, this bowl delivers a burst of bold flavors while keeping it light and guilt-free. Customize your bowl with optional shredded cheddar cheese, sour cream, and hot sauce for added indulgence, or keep it dairy-free for a wholesome keto-friendly meal. Ready in just 35 minutes, this recipe is perfect for meal prep or a quick dinner that doesn’t skimp on taste!
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Recipe Information
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)
Instructions
1. In a small bowl, mix garlic powder, chili powder, cumin, salt, and black pepper.
2. Rub the spice mixture evenly onto both sides of the steak. Allow the steak to marinate at room temperature for 10 minutes.
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.
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.
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.
6. Serve immediately and enjoy your low-carb steak burrito bowl!
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.9 g | 237% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 3359 mg | 146% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 20.0 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 757 mg | 58% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4282 mg | 91% | |
*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.
