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Keto Turkey Burrito Bowls - A Fresh, Flavor-Packed Low-Carb Meal

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the turkey:
  • 1 pound ground turkey (93% lean or similar)
  • 2 tablespoons avocado oil or olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chipotle powder or cayenne (optional, for heat)
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup chicken broth (low sodium) or water
  • Juice of 1/2 lime
  • For the cauliflower “rice” base:
  • 1 large head cauliflower, riced (about 4 cups) or 1 bag pre-riced cauliflower
  • 1 tablespoon avocado oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Juice of 1/2 lime
  • 2 tablespoons chopped fresh cilantro
  • Toppings:
  • 1 avocado, diced or sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded cheddar or Mexican blend cheese
  • 1/4 cup sliced jalapeños (fresh or pickled, optional)
  • 1/4 cup red onion, finely diced
  • 1/4 cup chopped cilantro
  • Lime wedges
  • Quick lime crema (optional but recommended):
  • 1/3 cup sour cream or full-fat Greek yogurt
  • 1 tablespoon lime juice
  • Pinch of salt
  • 1 to 2 tablespoons water to thin, as needed

Method
 

  1. Rice the cauliflower: If using a whole head, cut into florets and pulse in a food processor until rice-sized. Don’t overprocess, or it can turn mushy.
  2. Make the lime crema: In a small bowl, stir together sour cream, lime juice, and a pinch of salt. Thin with water to a drizzly consistency. Set aside.
  3. Sauté the onions and garlic: Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook 3 to 4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
  4. Brown the turkey: Add ground turkey. Cook, breaking it up with a spatula, for 5 to 7 minutes until no longer pink.
  5. Season the meat: Sprinkle in chili powder, cumin, smoked paprika, oregano, chipotle or cayenne (if using), salt, and pepper. Stir well to coat.
  6. Add moisture and simmer: Pour in the chicken broth. Simmer 2 to 3 minutes to let the flavors meld and keep the turkey juicy. Finish with lime juice. Taste and adjust seasoning.
  7. Cook the cauliflower rice: In a separate skillet, warm 1 tablespoon oil over medium-high heat. Add cauliflower rice, garlic powder, and salt. Sauté 4 to 6 minutes until tender but not soggy. Turn off heat, then stir in lime juice and cilantro.
  8. Prep the toppings: Dice avocado, halve tomatoes, slice jalapeños, and chop cilantro. Shred cheese if not pre-shredded.
  9. Assemble the bowls: Add a bed of cilantro-lime cauliflower rice. Top with seasoned turkey, tomatoes, avocado, cheese, red onion, jalapeños, and a drizzle of lime crema. Finish with extra cilantro and lime wedges.
  10. Serve: Enjoy warm. If meal prepping, keep the cold toppings and crema separate until serving.