This Low Carb Steak Burrito Bowl is even better than Chipotle! It's filled with the best marinated and grilled chili lime steak, flavorful Mexican cauliflower rice, tons of veggies and a delicious creamy chipotle sauce! This healthy recipe contains only 13 net carbs per serving, it's gluten free and perfect for meal prep.
There's nothing like the taste of a fully loaded burrito. But for those limiting their carbohydrate intake, those pesky tortillas have to go!
Introducing, the Steak Burrito Bowl. All the best flavors from your favorite carne asada burrito loaded up into one low carb bowl!
Prepare the Mexican cauliflower rice, steak, veggies and toppings ahead of time for super easy grab and go meals, or simply spend 30 minutes of hands-on time for an easy dinner any night.
Fill your burrito bowl with toppings like sliced jalapeño, creamy avocado and fresh cilantro. You can also customize the bowl with all of your favorite toppings. Be sure to check out a list of ideas below!
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Ingredients
- Steak - this recipe was tested with a top sirloin steak, but other cuts of beef will work as well, such as skirt steak or flank steak. Try to find a steak approximately 1 inch thick, if it is thinner or thicker you will need to adjust the cook time.
- Olive oil - the neutral flavor of extra virgin olive oil is preferred, however another mild tasting oil may be used.
- Coconut aminos - this soy sauce alternative has significantly less sodium and it's gluten free! Learn more about coconut aminos in this in-depth guide.
- Lime juice - freshly squeezing your own lime juice goes a long way for the best flavor. In a pinch, bottled lime juice may be used instead.
- Chili powder - not to be confused with chili seasoning. Find this in the spice aisle of your local grocery store.
- Ground cumin - this spice gives a wonderful warm and earthy flavor to the steak marinade.
- Dried oregano - in this case, dried is preferred over fresh, dried herbs have a more potent flavor which is perfect for marinades!
- Salt
- Garlic - mince fresh garlic cloves just before using for the absolute best taste. Jarred minced garlic can be substituted, however the flavor won't be as strong.
- Bell peppers - a mix of green and red bell peppers is wonderful for the pops of color, as well as more flavor variety. But feel free to use all green, all red, or any other color bell pepper.
- Onions - the taste of red onions is excellent in this recipe, but any onion variety will do.
- Mexican cauliflower rice - click the link to learn how to make your own with this super easy recipe. Make it ahead of time to cut down on prep time for this steak burrito bowl recipe.
- Jalapeño - thinly slice a fresh jalapeño pepper. Discarding the ribs and seeds is optional, for less spice.
- Avocado - thin slices of avocado are the perfect creamy finishing touch for this bowl!
- Cotija cheese - if you are having trouble finding this firm and salty Mexican cheese, you can use queso fresco in it's place, or leave it out of the bowl.
- Cilantro - pick the leaves off of the stems of cilantro before chopping them up to top the bowls.
- Creamy chipotle sauce - click the link for this easy and delicious recipe! I promise, once you try it, you're going to want to put this sauce on everything!
Instructions
- Marinate the steak.
- Place the steak in a large zipper bag or bowl.
- Pour in olive oil, coconut aminos, lime juice, chili powder, ground cumin, dried oregano, salt, and minced garlic.
- Allow the steak to sit in the marinade for at least 30 minutes, or up to 8 hours.
- Grill the veggies.
- Preheat a grill to medium-high heat.
- Coat the bell peppers and onions with olive oil and place them in a foil basket, or vegetable grill basket.
- Cook the vegetables on the grill for 5-7 minutes, stirring occasionally.
- Remove the vegetables from the grill and set aside.
- Cook the steak.
- Remove the steak from the marinade and shake off any excess liquid. Tongs are helpful for this!
- Place the marinated steak on the grill.
- Grill for 5 minutes per side.
- Transfer the steak from the grill to a cutting board, loosely tent it with foil, and allow to rest for 5-10 minutes.
- Cut the steak into slices against the grain, then dice into pieces for the bowl.
- Build the steak burrito bowls.
- Split the Mexican cauliflower rice into four separate bowls.
- Add the diced steak, bell peppers and onions to each of the four bowls.
- Top each bowl with the sliced jalapeños, avocado, cotija cheese and fresh chopped cilantro.
- Finish the bowls off with a drizzle of the creamy chipotle sauce and dig in!
More topping ideas
Add any, or all, of the following toppings to load up your steak burrito bowl!
- ¼ cup shredded cheddar cheese - adds no carbs
- 2 tablespoons sour cream - adds 1 carb
- 1 tablespoon hot sauce - adds no carbs
- ¼ cup salsa - carbs will vary by the type of salsa, the salsa recipe linked here contains 3 carbs in ¼ cup
- ¼ cup guacamole - adds 5 carbs
- ¼ cup sliced black olives - adds 2 carbs
- ¼ cup diced tomatoes - adds less than 2 carbs
- 1 chopped green onion - will add 1 carb
- ¼ cup shredded iceberg or romaine lettuce - less than 1 carb
- ¼ cup corn - adds 7 carbs
- ¼ cup black beans - adds 10 carbs
Pro tips
- Leave out the cauliflower rice to reduce the carbs in this bowl to 13 total carbs and 7 net carbs per serving.
- Omit the cotija cheese on top to make these bowls dairy-free.
- Allow the steaks to rest in the marinade at room temperature for 15-20 minutes before grilling. This helps the steak cook more evenly.
- If you don't have a grill, you can cook the steaks in a cast iron, or heavy skillet, on the stove over medium-high heat for 5-7 minutes per side.
Meal prep it
- For storage:
- Cook the Mexican cauliflower rice, steak, and veggies.
- Prepare the toppings and creamy chipotle sauce.
- Divide the cauliflower rice, veggies, and steak into 4 large microwave safe storage containers.
- Place the toppings in 4 separate storage containers.
- Pour the sauce into 4 small airtight containers.
- Store everything in the fridge for up to 5 days.
- To reheat and eat:
- Remove the lid from the container with the rice, veggies and steak. Microwave for 2 minutes, or until warm.
- Add the toppings and sauce, and enjoy!
More low carb recipes
Try these other low carb bowl recipes for dinner or meal prep this week!
- Keto Burger Bowl
- Keto Chili
- Spaghetti Squash Meatball Bowls
- Keto Pizza Bowl
- Keto Fried Rice
- Low Carb Fish Taco Bowls
Recipe
Low Carb Steak Burrito Bowl
This Low Carb Steak Burrito Bowl is even better than Chipotle! It's filled with the best marinated and grilled chili lime steak, flavorful Mexican cauliflower rice, tons of veggies and a delicious creamy chipotle sauce! This healthy recipe contains only 13 net carbs per serving, it's gluten free and perfect for meal prep.
Servings 4 bowls
Calories 623kcal
Ingredients
Chili Lime Steak Marinade
- 2 pounds top sirloin steak approximately 1 inch thick
- 2 tablespoons olive oil
- 2 tablespoons coconut aminos
- 2 tablespoons lime juice fresh-squeezed
- 1 tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 3 garlic cloves minced
Bowls
- ½ tablespoon olive oil
- 1 cup sliced bell peppers
- ½ cup sliced onions
- 2 cups Mexican cauliflower rice click link for recipe
- 1 jalapeno thinly sliced
- 1 avocado thinly sliced
- ½ cup cotija cheese crumbled
- 2 tablespoons cilantro chopped
- 2 tablespoons creamy chipotle sauce click link for recipe
Instructions
- Add the steak to a large zipper bag.
- Add the olive oil, coconut aminos, lime juice, chili powder, ground cumin, dried oregano, salt and minced garlic to the bag with the steak.
- Marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
- While the steak is marinating, prepare the Mexican cauliflower rice and creamy chipotle sauce, if you don't already have it prepared.
- Heat a grill to medium-high heat.
- Toss the bell pepper and onion with ½ tablespoon olive oil and place in a foil basket, or vegetable grill basket.
- Place the vegetables on the grill, tossing occasionally for 5-7 minutes.
- Remove the vegetables from the grill and set aside.
- Use tongs to remove the steak from the marinade and shake off any excess marinade, then place it on the grill.
- Grill the steak for 5 minutes per side.
- Remove the steak from the grill and rest on a cutting board, loosely covered with foil, for 5-10 minutes.
- Uncover and slice the steak against the grain, then dice into pieces for the bowl.
- Divide the prepared Mexican cauliflower rice between four bowls.
- Divide the diced steak, bell peppers and onions between the four bowls.
- Add the sliced jalapenos, avocado, cotija cheese and fresh chopped cilantro to each bowl.
- Drizzle the creamy chipotle sauce over the bowls.
Notes
- Leave out the cauliflower rice to reduce the carbs in this bowl to 13 total carbs and 7 net carbs per serving.
- Omit the cotija cheese on top to make these bowls dairy-free.
- If you don't have a grill, you can cook the steaks in a cast iron, or heavy skillet, on the stove over medium-high heat for 5-7 minutes per side.
Nutrition
Calories: 623kcal | Carbohydrates: 21g | Protein: 58g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 150mg | Sodium: 1516mg | Potassium: 1595mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1303mg | Vitamin C: 94mg | Calcium: 216mg | Iron: 7mg
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