Low Carb Vegetarian Burrito Bowl Recipe

Gluten Free
Lunch
Quick Easy
Salads
Vegetarian
4.7/5
(1067 reviews)
Low Carb Vegetarian Burrito Bowl
Zylo Recipes

Description

Imagine a vibrant bowl bursting with the zesty, comforting flavors of a classic burrito, reimagined in a light and wholesome way. This is more than just a salad; it's a culinary adventure that tantalizes your taste buds with a symphony of textures and tastes. At its heart lies a medley of colorful, crisp vegetables, each adding its unique character to the ensemble.

Think juicy bell peppers, crunchy cucumbers, and ripe tomatoes, their sweetness perfectly balanced by the earthy notes of finely chopped onions and the subtle heat of jalapeños. These garden-fresh ingredients provide a satisfying crunch and a refreshing counterpoint to the richer elements of the dish. Generous dollops of creamy avocado add a luxurious smoothness, blanketing the other ingredients in a velvety embrace.

Its delicate flavor enhances the other components, while its healthy fats provide a satisfying richness that keeps you feeling full and energized. A sprinkle of freshly chopped cilantro lends an aromatic brightness, its verdant leaves releasing a burst of citrusy notes that elevate the entire dish. A squeeze of lime juice adds another layer of zesty tang, awakening the palate and tying all the flavors together in perfect harmony.

This bowl is incredibly versatile. It can be enjoyed as a light yet satisfying lunch, a vibrant side dish, or even a customizable dinner option. Feel free to add your favorite protein – grilled chicken, shrimp, or black beans would be excellent choices – to make it a more substantial meal.

It’s a delightful dish that appeals to both the health-conscious and the flavor-seeker. The textures alone will keep you engaged, from the creamy avocado to the crisp vegetables and the juicy tomatoes. It is a celebration of fresh ingredients and bold flavors, a bowl that nourishes the body and delights the senses.

Preparation Time

Prep Time
11 min
Cook Time
10 min
Total Time
21 min

Nutrition Information

Per 1 servings serving
C
Calories
400 Kcal

C
Carbs
30 g
Fi
Fiber
15 g
Sugar
5 g

P
Protein
25 g

C
Fats
20 g
Saturated Fats 5 g
Unsaturated Fats 15 g

Cholestrol 50 mg
Sodium 600 mg
Potassium 800 mg
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Ingredients

    1.
    Iceberg Lettuce
    Iceberg Lettuce
    2 large leaf
    2.
    Olive Oil
    Olive Oil
    2 tablespoon
    3.
    Sour Cream
    Sour Cream
    1-½ tablespoon
    4.
    Avocado
    Avocado
    1 each
    5.
    Tomato
    Tomato
    1 medium - 2 3/5" diameter
    6.
    Radish
    Radish
    1 large - 1" to 1 1/4" diameter
    7.
    Scallions
    Scallions
    1 large
    8.
    Cilantro
    Cilantro
    1 tablespoon
    9.
    Cauliflower Rice
    Cauliflower Rice
    1 cup
    10.
    Garlic
    Garlic
    1 clove
    11.
    Gourmet Collection Smoked Paprika by Mccormick
    Gourmet Collection Smoked Paprika by Mccormick
    1 tsp
    12.
    Red Pepper (cayenne), Ground
    Red Pepper (cayenne), Ground
    1 teaspoon
    13.
    Cumin, Ground
    Cumin, Ground
    1 teaspoon
    14.
    Ground Coriander
    Ground Coriander
    1 teaspoon
    15.
    Oregano, Dried
    Oregano, Dried
    1 teaspoon
    16.
    Tomato Puree
    Tomato Puree
    1 tablespoon
    17.
    Vegetable Broth, Bouillon Or Consomme
    Vegetable Broth, Bouillon Or Consomme
    ⅓ cup
    18.
    Cheddar Cheese
    Cheddar Cheese
    ¼ cup, grated
    19.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon
    20.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Heat a tablespoon of olive oil in a medium saucepan over low heat. Finely chop the garlic and add to the pan, sweating gently until tender.
    2.
    Add the cauliflower rice and stir well. Cook for a minute to soften slightly.
    3.
    Add the tomato purée and the dried herbs and spices. Stir well to combine.
    4.
    Add the stock and mix well. Bring to a simmer and cook for 5 minutes until the liquid has evaporated.
    5.
    Remove from the heat and stir through the grated cheddar until melted.
    6.
    Dice the tomato, scallion, and radish and add to a small bowl. Season with a little salt and pepper and add the remaining olive oil and a tablespoon of chopped cilantro. Stir together.
    7.
    Arrange the lettuce leaves in serving bowls.
    8.
    Divide the rice and tomato salsa between the serving bowls. Slice the avocado and add to the bowls.
    9.
    Serve with sour cream and optionally a wedge of lime.