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keto burrito bowl

Keto Burrito Bowl

Course: Main Course
Keyword: burrito, burrito bowl, keto
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 servings
Author: Bobby Parrish


For the cauliflower rice:

  • 2 medium size heads of cauliflower
  • ½ onion chopped
  • 2 cloves garlic minced
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon each smoked paprika ancho chile powder, & cumin
  • ¼ cup water or chicken stock
  • 1-2 tablespoons freshy cilantro or parsley chopped
  • Zest & juice of half a lime
  • Avocado or grapeseed oil
  • Kosher salt & black pepper

For the pork chops:

  • 5 boneless pork chops about 5 ounces each
  • 1 teaspoon each smoked paprika ancho chile powder, & cumin
  • Avocado or grapeseed oil
  • Kosher salt & black pepper

For the toppings:

  • 1-2 avocados
  • 1 red or green bell peppers diced
  • 5 cups of romaine lettuce finely sliced
  • 2 medium size tomatoes diced
  • ½ cup full fat sour cream
  • ½ cup full fat shredded cheese like jack or mozzarella
  • Extra virgin olive oil
  • Kosher salt & black pepper


  1. Make the spice rub for the pork chops by combining the paprika, ancho, and cumin in a small bowl, mix well. Season the pork chops with a generous pinch of salt and spice rub on both sides, making sure to rub the spices all around and then drizzle over 1 tablespoon oil. Let the pork chops sit at room temperature for 20-30 minutes.
  2. Meanwhile, start the cauliflower rice by grating the cauliflower using the largest setting on a box grater. Try to only grate the florets, not too much of the stalks. Pre-heat the largest pan you have just above medium heat for 2 minutes along with 1 tablespoon of oil. Add the onion, pepper flakes, ¼ teaspoon salt, a couple cracks of pepper, and mix well. Cook for 5 minutes then add the garlic and cook 2 more minutes. Add the paprika, ancho, cumin, and cook for 1 minute, stirring often. Add the water or chicken stock, mix well and cook for 30 seconds. Add all the cauliflower rice, ½ teaspoon salt, and couple cracks of pepper, and mix very well. Cover the pan with a lid or a large sheet tray, and cook for 4 minutes, stirring once. Remove cover from pan and taste the rice, if the texture is too raw, allow to cook another 1 minute, if it feels good, turn the heat off. Add the lime zest, lime juice, cilantro/parsley, mix well, check for seasoning, and set aside.
  3. Cook the pork chops by pre-heating a large pan, preferably cast iron, over medium-high heat for 2 minutes. Add 1 tablespoon of oil, wait 20 seconds, then add half of the chops. Cook for 4-5 minutes, or until a nice crust has formed, flip and cook another 4 minutes then remove from pan. Repeat with remaining chops. Pork chops overcook very easily, so make sure to pull them from the pan as soon as they are done.
  4. Chop and prep the toppings ahead of time and assemble to burrito bowl the day you want to eat it or right before eating it. I like to season the chopped tomatoes with really good extra virgin olive oil and lime juice. Top the cauliflower rice with sliced pork chops and the toppings, enjoy!
  5. Everything will keep in the fridge for 5 days or can be frozen for 2-3 months. The best way to reheat the rice and chops is in a 350 F oven for 8-10 minutes, if using a microwave, cover the container with a wet paper towel and make sure not to overheat or the food will dry out.

Recipe Notes

Macros per serving of cauliflower rice, makes 5 servings:
86 calories
5 grams of net carbs
3.2 grams of fat
4.4 grams of protein
4.2 grams of fiber

Macros per pork chop:
269 calories
0 carbs
11.1 grams of fat
36.8 grams of protein
0 fiber

Macros per serving of all toppings, makes 5 servings:
241 calories
4.94 grams of net carbs
20.8 grams of fat
6.2 grams of protein
3.65 grams of fiber