This low carb taco rice bowl is a classic weeknight meal that are easy to make, delicious, and packed with spicy taco flavor. These low carb taco rice bowls are made with brown rice, cauliflower rice, shredded beef, peppers, onions, lettuce, cheese and avocado.
If you’re following a low carb or keto diet, these low carb taco rice bowls are made with brown rice and cauliflower rice to keep it a low carb recipe.
This taco rice bowl recipe is naturally gluten free, has a dairy free option, a vegan option, a vegetarian option and a low fat option. To make this low carb taco rice bowl dairy free, simply use dairy-free sour cream and cheese. To make this recipe low fat, use low fat or fat-free sour cream and cheese.
You can make this taco rice bowl recipe vegan by using vegan sour cream and vegan cheese and using shredded jackfruit instead of shredded beef. You can also skip the beef all together to make this recipe vegetarian.
This low carb taco rice bowl recipe is perfect for meal prep. Simply cook the shredded beef and cauliflower rice ahead of time. Then, when you’re ready to eat, simply assemble your taco rice bowls and enjoy.
why you’ll love this recipe
- It’s easy to make: This low carb taco bowl recipe is simple and straightforward, with minimal ingredients and easy-to-follow instructions.
- It’s versatile: You can use leftover shredded beef in this recipe, or you can cook up a fresh batch. You can also add any other toppings you like, such as salsa, guacamole, or black beans.
- It’s quick: This recipe can be made in 30 minutes or less, making it a perfect weeknight meal.
- It’s low fat: You can use low fat cheese and low fat sour cream to keep this low carb taco rice bowl recipe low in fat.
- To make this recipe in 30 minutes or less, simply use pre-cooked shredded beef.
- You can also use pre-cooked cauliflower rice to save even more time.
- Top with your favorite toppings, such as sour cream, cheese, salsa, guacamole, and black beans.
- It’s low carb: This recipe uses cauliflower rice instead of white rice, which makes it a low carb option.
- It’s gluten free: This recipe is naturally gluten free.
- It’s dairy free: This recipe can easily be made dairy free by using dairy-free sour cream and cheese.
ingredients & substitutions
Shredded Beef
Shredded beef has a rich, savory flavor that is perfect for taco rice bowls. Beef is a good source of protein and iron.
If you do not have shredded beef, you can substitute shredded chicken, ground beef, or ground chicken in this low carb taco rice bowl. You can also use pre-cooked shredded beef from the grocery store.
Cauliflower Rice + Brown Rice
Cauliflower rice has a mild, slightly sweet flavor. It is a good substitute for white rice in many dishes, but it does have a slightly different texture. Cauliflower rice is a good source of fiber and vitamins C and K. Fiber is important for digestive health. Brown rice is also low in carbs. Mixed together you get a hearty but low carb combo.
If you do not have cauliflower rice, you can substitute white rice or just use all brown rice. You can also use other vegetable rices, such as broccoli rice, zucchini rice or hearts of palm rice.
Greens
Lettuce has a mild, refreshing flavor. It is a low-calorie food that is high in nutrients.
If you do not have lettuce, you can substitute other leafy greens, such as spinach, arugula or kale for this low carb taco rice bowl.
Sour Cream
Sour cream has a tangy, creamy flavor. It is a good source of protein and calcium. Sour cream is a good source of probiotics, which are beneficial bacteria that can help to improve gut health.
If you do not have sour cream, you can substitute plain yogurt or Greek yogurt. You can also use a dairy-free or vegan sour cream alternative or a low fat sour cream.
Peppers and Onions
Peppers and onions are good sources of vitamins A and C, as well as fiber. They are also a good source of antioxidants.
If you do not have peppers and onions for this low carb taco rice bowl, you can substitute other vegetables, such as tomatoes, mushrooms, or zucchini.
Cheddar Cheese
Cheddar cheese has a sharp, savory flavor. It is a good source of protein and calcium.
If you do not have cheddar cheese, you can substitute another type of cheese, such as Monterey Jack or Monterey cheddar. You can also use a vegan cheese alternative or a fat free cheese.
Jalapenos
Jalapenos have a spicy flavor.
If you do not have jalapenos, you can substitute another type of chili pepper, such as cayenne pepper or habanero pepper. You can use pickled jalapenos or sweet and spicy jalapenos. If you don’t like spice you can skip these!
Avocado
Avocados have a creamy, buttery flavor. They are a good source of healthy fats, fiber, and vitamins C and K. Avocados are a good source of monounsaturated fats, which are heart-healthy fats. They are also a good source of fiber, which is important for digestive health.
If you do not have avocados for this low carb taco rice bowl, you can use a store bought guacamole or skip it.
taste & texture
This low carb taco rice bowl recipe is packed with delicious flavors and textures. The shredded beef is savory and tender, the cauliflower rice is mild and slightly sweet, and the lettuce is crisp and refreshing. The sour cream adds a tangy creaminess, while the peppers and onions add a variety of flavors and textures. The cheddar cheese is sharp and savory, and the jalapeños add a touch of heat. The avocado is creamy and buttery, adding a rich flavor and texture to the dish.
directions
Step 1
On a cutting board, cut the pepper and onion into very thin slices. Add to large skillet with light oil cooking spray.
Step 2
In a large skillet, over medium heat, saute the peppers and onions for 10-15 minutes on low heat until soft and translucent.
Step 3
Cook the brown rice according to package directions.
Step 4
Heat a large skillet over medium heat. Add the cauliflower rice and cook until softened, about 5 minutes.
Step 5
Add the shredded beef, peppers and onions, and jalapeños to the skillet and cook until heated through, about 3 minutes.
Step 6
Assemble your taco rice bowls. Top with the cauliflower rice, brown rice, shredded beef mixture, sour cream, and cheese. Garnish with avocado and additional jalapeños, if desired.
expert tips & tricks
- If you are reheating the low carb taco bowl in the microwave, be sure to add a splash of water or broth to prevent them from drying out.
- If you are reheating the taco bowls in a skillet, be sure to add a little bit of oil or butter to prevent them from sticking.
- If you are reheating the low carb taco bowl in the oven, be sure to cover them with foil to prevent them from drying out.
how to make this vegan
You can make this low carb taco rice bowl recipe vegan by using vegan sour cream and vegan cheese and using shredded jackfruit instead of shredded beef. You can also skip the beef all together to make this recipe vegetarian.
how to serve & store
To serve, top the low carb taco bowl with your favorite toppings, such as sour cream, cheese, salsa, guacamole, and black beans.
To store in the fridge, simply place the low carb taco rice bowl in an airtight container. You can store in the fridge for up to 4 days.
To store in the freezer, place the taco bowls in an airtight container and freeze for up to 2 months. Make sure to leave the lettuce off when freezing.
To reheat, simply thaw the low carb taco rice bowl in the fridge overnight or for a few hours at room temperature. Then, microwave on high for 1-2 minutes, or until heated through. You can also reheat the taco rice bowls in a skillet over medium heat, or in the oven at 350 degrees Fahrenheit for 15-20 minutes, or until heated through.
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Low Carb Taco Bowl (gluten free)
Ingredients
- 2 cups shredded beef
- 1 cup brown rice
- 1/2 cup cauliflower rice
- 1 cup romaine lettuce chopped
- 1/4 cup sour cream low fat or dairy free
- 1 pepper
- 1/2 onion
- 1/2 cup cheddar cheese shredded low fat or dairy free
- 1/4 cup jalapeños chopped
- 1/2 avocado sliced
Instructions
- On a cutting board, cut the pepper and onion into very thin slices. Add to large skillet with light oil cooking spray.
- In a large skillet, over medium heat, saute the peppers and onions for 10-15 minutes on low heat until soft and translucent.
- Cook the brown rice according to package directions.
- Heat a large skillet over medium heat. Add the cauliflower rice and cook until softened, about 5 minutes.
- Warm the shredded beef in the oven, microwave or a skillet.
- Add the shredded beef, peppers and onions, and jalapeños to the skillet and cook until heated through, about 3 minutes.
- Assemble your taco bowls.
- Top with the cauliflower rice, brown rice, shredded beef mixture, sour cream, and cheese. Garnish with avocado and additional jalapeños, if desired.
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