Chipotle Keto Bowl Recipe
A satisfying low-carb version of your favorite Chipotle bowl featuring tender flank steak, cilantro lime cauliflower rice, and bold Mexican flavors. Ready in just 25 minutes with only 8.5g net carbs per serving.
Ingredients
- 1 lb flank steak sliced thinly against the grain
- 2 tbsp olive oil extra virgin preferred, divided
- 1 tbsp lime juice fresh squeezed
- 1 tbsp taco seasoning homemade or sugar-free store-bought
- 1 recipe cilantro lime cauliflower rice
- 4 medium Roma tomatoes seeded and diced
- 1/4 large red onion diced finely
- 1 medium avocado sliced just before serving
- 1/4 cup sour cream
Instructions
- Start with your cilantro lime cauliflower rice. Cook in a skillet over medium heat, stirring occasionally, until tender but not mushy, about 5-7 minutes.
- While cauliflower rice cooks, toss sliced steak with 1 tablespoon olive oil, lime juice, and taco seasoning until well-coated.
- Wipe down skillet and add remaining tablespoon of olive oil. Heat over medium-high heat until oil shimmers.
- Add seasoned steak in a single layer. Cook 2-3 minutes per side until nicely browned. Remove from heat and let rest 2 minutes.
- Divide cauliflower rice among four bowls. Top with cooked steak, diced tomatoes, red onion, sliced avocado, and sour cream.
Notes
For extra flavor, marinate steak 1-2 hours or overnight
Recipe stores well for up to 4 days in refrigerator
Omit sour cream for dairy-free version
Can substitute with chicken, shrimp, or ground turkey
Nutritional info per serving: 32g protein, 28g fat, 12g total carbs, 3.5g fiber, 8.5g net carbs
Recipe stores well for up to 4 days in refrigerator
Omit sour cream for dairy-free version
Can substitute with chicken, shrimp, or ground turkey
Nutritional info per serving: 32g protein, 28g fat, 12g total carbs, 3.5g fiber, 8.5g net carbs
