Whole30 Naked Burrito
Indulge in the bold flavors of a "Whole30 Naked Burrito," a satisfying, grain-free take on a Tex-Mex favorite. Perfect for anyone following a Whole30, paleo, or low-carb diet, this recipe features a flavorful blend of extra-lean ground beef, sautéed onions, and sweet red bell peppers, all seasoned with cumin, chili powder, and oregano. Served over a bed of tender cauliflower rice and topped with creamy avocado, juicy cherry tomatoes, and fresh cilantro, it's a healthy yet hearty meal that doesn’t skimp on taste. Quick to prepare in just 35 minutes, this nutrient-packed burrito bowl is finished with a zesty squeeze of lime juice and optional jalapeños for those who love a kick of heat. Whether you're meal-prepping or serving a family-friendly dinner, this Whole30 Naked Burrito is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound extra-lean ground beef
- 2 tablespoons extra virgin olive oil
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups cauliflower rice
- 1 avocado, diced
- 0.25 cup cilantro, chopped
- 1 lime, cut into wedges
- 1 cup cherry tomatoes, halved
- 1 jalapeño, sliced (optional)
Instructions
Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat.
Add the diced onion and diced red bell pepper to the skillet. Sauté until the onion is translucent and the peppers are tender, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes.
Stir in the cumin powder, chili powder, dried oregano, salt, and black pepper. Mix well until the beef is evenly coated with the spices.
In a separate skillet, heat the remaining tablespoon of extra virgin olive oil over medium heat.
Add the cauliflower rice to the skillet, stirring occasionally, and cook for about 5 minutes until it is warmed through and slightly tender.
To serve, divide the cauliflower rice among four bowls.
Top each bowl with the beef mixture, followed by diced avocado, halved cherry tomatoes, and sliced jalapeños if using.
Garnish with freshly chopped cilantro and a squeeze of lime juice.
Serve immediately and enjoy your Whole30 Naked Burrito!
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.9 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1086 mg | 23% | |
*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.
