Low Carb Taco Bowl
Elevate your taco night with this vibrant Low Carb Taco Bowl – a flavorful, guilt-free alternative that's as satisfying as it is wholesome! Perfect for those embracing a low-carb lifestyle, this recipe swaps traditional rice with tender cauliflower rice for a nutrient-packed base. A savory mix of taco-seasoned ground beef, crisp shredded lettuce, juicy cherry tomatoes, creamy avocado, and tangy sour cream creates a symphony of bold flavors in every bite. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this quick and easy recipe comes together in just 25 minutes, making it ideal for busy weeknights. Whether you're meal-prepping or serving it fresh, this dish is a deliciously healthy way to indulge in your favorite Tex-Mex flavors without compromising your dietary goals.
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Recipe Information
Ingredients
- 1 lb Ground beef (85% lean)
- 1 tbsp Olive oil
- 2 tbsp Taco seasoning (low-carb)
- 2 cups Cauliflower rice
- 2 cups Lettuce (shredded, such as Romaine)
- 1 cup Cherry tomatoes (halved)
- 0.5 cups Cheddar cheese (shredded)
- 0.25 cups Sour cream
- 1 whole Avocado (diced)
- 2 tbsp Cilantro (chopped)
- 1 whole Lime (cut into wedges)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the ground beef to the skillet. Break up the meat with a wooden spoon and cook for 5-7 minutes, or until browned and fully cooked.
Stir in the taco seasoning along with 2 tablespoons of water. Mix well and let the flavors combine for 1-2 minutes. Remove the skillet from heat and set aside.
In another skillet, heat a touch of olive oil (optional) over medium heat. Add the cauliflower rice and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until soft and lightly toasted.
Assemble the taco bowls by dividing the lettuce evenly among 4 serving bowls.
Top each bowl with a portion of cooked cauliflower rice, taco-seasoned ground beef, cherry tomatoes, shredded cheddar cheese, diced avocado, and sour cream.
Garnish with freshly chopped cilantro and a lime wedge on the side for squeezing over the bowl.
Serve immediately and enjoy your low-carb taco bowl!
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 2195 mg | 95% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 15.0 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 661 mg | 51% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2862 mg | 61% | |
*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.
