With taco-seasoned meatballs, lime cauliflower rice, pico de gallo, cheese and sour cream, these low carb meatball burrito bowls are healthy and delicious! Prep them ahead for easy grab and go lunches with just 5 g net carbs per serving.
Low carb lunches don't have to mean low flavor- BBQ meatloaf meal prep bowls and low carb cheesy chicken and rice are proof! These low carb meatball burrito bowls are another tasty option.
When it comes to easy lunch recipes, you can't beat the burrito bowl...it's just so easy and so versatile! This recipe puts a low carb spin on the burrito bowl with meatballs and cauliflower rice. Not only is it delicious, but filling, satisfying and low on carbs!
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Reasons you'll ♡ low carb meatball burrito bowls
- they are low in carbs
- you can mix it up with whatever you have on hand
- they are tasty and satisfying!
Ingredient notes
- ground beef- you can swap for ground turkey or pork to make the meatballs; form and cook using the same directions as for beef.
- cauliflower rice- make your own or purchase pre-riced cauliflower at the grocery store. Note that grocery store cauliflower rice can vary in size and you may need to adjust the cook time slightly
- tomatoes- I don't normally recommend tomatoes for meal prep, but since the pico de gallo is already somewhat 'wet' and gets mixed in with everything, they work surprisingly well in this recipe.
- sour cream- adds healthy fat and moisture to the bowls. You will want to store in a condiment container until just prior to serving
Step by step directions
1. Prep the meatballs- In a medium bowl, mix together the ground beef with worcestershire sauce, salt, egg, and a lower carb taco seasoning (*)
Roll into 1.5 tablespoon balls and arrange on a sheet pan. Bake at 375°F for 20-25 minutes, until the meatballs are fully cooked through.
*a note on taco seasoning- regular store bought taco seasoning has sneaky carbs so you can either make your own low carb homemade taco seasoning or purchase some online.
2. Make cauliflower rice- Fit a 7 cup or larger food processor with a steel S blade. Fill to the top with cauliflower florets. Pulse 10-15 times until broken down into rice-sized pieces.
To cook the rice, heat oil in a large non-stick pan over medium heat. Add cauliflower rice, salt, garlic powder and lime zest to the pan, and cook for 3-5 minutes, stirring continuously, until softened slightly (but not mushy!). Set aside to cool.
3. Stir together pico de gallo- Combine tomatoes, jalapeno, lime juice and salt in a bowl.
4. Assemble bowls- Divide the meatballs, cauliflower rice, pico de gallo, cheese and sour cream between four meal prep containers. Enjoy immediately, or store for later.
FAQ
It's completely up to you! I usually serve cold, but they'd be good warm as well.
Check out my vegan burrito bowls here.
Sure! Check out these 7 cauliflower rice recipes.
I added shredded cheese and some sour cream, but use what you have in the fridge! Other low carb burrito bowl ideas: guacamole or fresh avocado, salsa, sauteed zucchini & bell peppers.
Sure, try one of these 7 Baked Turkey Meatballs
More low carb meal prep bowls
- Low Carb Satay Beef Meal Prep
- Low Carb Meatloaf & Cauliflower Mash
- Cauliflower Fried Rice
- 26 Low Carb Meals Perfect For Meal Prep
- Low Carb Indian Chicken Skillet
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Low Carb Meatball Burrito Bowls
Ingredients
Taco Meatballs
- 1 lb lean ground beef see note 1
- 1 teaspoon worcestershire sauce
- ½ teaspoon salt
- 2 tablespoons low carb taco seasoning see note 2
- 1 egg
Lime Cauliflower Rice
- 1 tablespoon olive oil or coconut oil
- 3 cups riced cauliflower see note 3
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 lime zested
Pico De Gallo
- 1 cup cherry tomatoes quartered
- 1 jalapeno minced
- ½ lime juiced
- ⅛ teaspoon salt
Low Carb Burrito Bowls
- ½ cup cheese shredded
- ¼ cup sour cream see note 4
- salsa optional
- avocado or guacamole optional
Instructions
- Prep the meatballs- In a medium bowl, mix together the ground beef with worcestershire sauce, salt, egg, and a lower carb taco seasoning (*)Roll into 1.5 tablespoon balls and arrange on a sheet pan. Bake at 375°F for 20-25 minutes, until the meatballs are fully cooked through.
- Make cauliflower rice- Fit a 7 cup or larger food processor with a steel S blade. Fill to the top with cauliflower florets. Pulse 10-15 times until broken down into rice-sized pieces.To cook the rice, heat oil in a large non-stick pan over medium heat. Add cauliflower rice, salt, garlic powder and lime zest to the pan, and cook for 3-5 minutes, stirring continuously, until softened slightly (but not mushy!). Set aside to cool.
- Stir together pico de gallo- Combine tomatoes, jalapeno, lime juice and salt in a bowl.
- Assemble bowls- Divide the meatballs, cauliflower rice, pico de gallo, cheese and sour cream between four meal prep containers. Enjoy immediately, or store for later.
Tips:
Nutrition Information
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Claire says
Thanks! Delicious recipe. Can I ask, the calories counted here, do they include avocado?
Denise says
Hi Claire! Avocado, salsa and any other toppings are not included in the nutrition. Will update the card to be more clear.
Patty says
Can I use frozen cauliflower rice? If yes, how would I prepare that?
Denise says
Hi Patty, I think that would work just fine. I like to sautee my frozen cauliflower rice until it is thawed and the moisture has evaporated. Expect it to be a little softer than fresh cauliflower rice. Enjoy!
Gigi says
Hi!
I'm having difficulty printing out recipes from your blog. There used to be a print icon that was especially helpful for printing from a mobile device, but now there's just a Pinterest option. Did your blog get reformatted? I'm going to be buying your cookbooks, anyway, but will they have an easy print feature? Thanks and great recipes! C:
Denise says
So sorry I think it's fixed now!