Skip Chipotle and try this Keto Southwest Burrito Bowl right at home! Common burrito bowls staple ingredients are rice, beans, and corn. However, this recipe eliminates these carb culprits and includes healthy vegetables and seasonings. These burrito bowls are all the rage and what’s great about it is it’s ultimately low carb and delicious!
Healthy Southwest Burrito Bowl Recipe by Tasty Low Carb
The added benefit of this Keto Southwest Burrito Bowl is that it takes only 30 minutes to prepare and uses only one skillet. Easy clean up and great for a family! Double the recipe and you can make quick lunches for a week. It is a perfect and healthy “comfort food” with a Mexican flavor.
- The recipe cooks quickly and since you use just a single skillet. In conclusion, it is highly suggested having all of your vegetables chopped and ingredients ready by the stove. Regardless it may seem like an obvious tip, it does make a difference when you are in a hurry to feed a hungry family.
- You will notice in the recipe that we do drain excess liquid twice. Leave the juices from the Rotel tomatoes for flavor, but draining does keep the burrito bowl from becoming too soupy.
- Wilting the spinach will happen quickly and we do suggest covering the skillet after you add your cheese so it will melt faster. The end result will be a delicious, creamy, cheesy, hearty, and healthy meal!
Keto Southwest Burrito Bowl
- 1 1/2 lbs ground beef 80-20 blend
- 1 yellow onion diced
- 1 Bell pepper diced
- 1 zucchini diced
- 12 ounce Rotel tomatoes with chiles original
- 3 cups spinach uncooked
- 2 cups Cheddar Cheese shredded
- 2 stalks green onion diced
- 1/2 avocado diced
- cilantro chopped
- 1/2 water
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp Sea Salt
- 1/2 tsp Cayenne pepper
- Mix all the ingredients for the taco seasoning in a small bowl and mix until well combined. Store in a sealed mason jar.
- Lightly brown and crumble the beef over medium heat using a large skillet - about 5 minutes. Drain the excess fat.
- Add onion, pepper, and zucchini and cook until softened - about 5 minutes. Drain the excess liquid.
- The tomatoes and taco seasoning should be added next for 3 minutes.
- Wilt the spinach in the skillet and mix thoroughly for 2 minutes.
- Cover with the shredded cheese and cook for 5 minutes until it is melted. You can cover the skillet to melt the cheese faster.
- Serve in a colorful bowl and garnish with avocado chunks, green onion, and cilantro.