Chipotle Keto Bowl
This Chipotle Keto Bowl is a low-carb twist on the classic, packed with marinated flank steak, cilantro lime cauliflower rice, and fresh toppings. Perfect for meal prep and bursting with bold Mexican flavor, it's a satisfying, keto-friendly meal in under 25 minutes.
Ingredients
- For the Steak:
- 1 lb flank steak thinly sliced against the grain
- 2 tbsp olive oil divided
- 1 tbsp lime juice fresh
- 1 tbsp taco seasoning homemade preferred
- For the Cauliflower Rice:
- 1 recipe cilantro lime cauliflower rice or plain cauliflower rice
- Toppings:
- 4 Roma tomatoes seeded and diced
- 1/4 large red onion diced
- 1 medium avocado sliced
- 1/4 cup sour cream optional
Instructions
- Prepare Cauliflower Rice:
- Cook the cilantro lime cauliflower rice by sautéing riced cauliflower with garlic, lime juice, and chopped fresh cilantro until tender (about 8–10 minutes).
- Marinate the Steak:
- Slice flank steak thinly against the grain. Toss with 1 tbsp olive oil, lime juice, and taco seasoning. Marinate for at least 15 minutes (up to 1 hour for best flavor).
- Prep Toppings:
- Dice tomatoes, red onion, and slice avocado. Set aside.
- Cook the Steak:
- Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Add marinated steak in batches and cook 2–3 minutes per side until browned and cooked through.
- Assemble Bowls:
- Divide cauliflower rice among 4 bowls. Top with steak, tomatoes, onion, avocado, and sour cream. Serve immediately.
Notes
Net Carbs: ~8.5g per serving For dairy-free, omit sour cream or substitute with guacamole or coconut cream. Substitute flank steak with skirt steak, sirloin, or chicken thighs. Store steak and cauliflower rice separately from toppings for best meal prep results. Marinate steak up to overnight but no longer than 24 hours. Use fresh cauliflower rice for best texture; thaw and drain well if using frozen.
