Steak Burrito Bowls are an easy and flavorful low carb meal perfect for busy weeknights. Made with tender and juicy steak, bell peppers, avocado and fresh cilantro over a bed of cauliflower rice.
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Steak Burrito Bowls: Keto, Low Carb, Whole30 & Paleo
Craving Chipotle’s Burrito Bowls but not the long line? Making your own steak burrito bowls at home is not only quicker and more convenient, but it’s so much tastier since you can pile on whatever toppings you like.
So how do you make traditional burritos low carb and keto friendly? Easy, we’re simply going to swap out the flour tortillas and serve the marinated steak and vegetables over cauliflower rice.
REASONS WE LOVE THESE STEAK BURRITO BOWLS:
The chili lime steak cooks up tender, juicy and flavorful and the whole meal comes together in around 30 minutes. These Keto Steak Burrito Bowls are full of flavor and perfect for Cinco de Mayo or anytime you’re craving a Mexican fiesta.
The best part is, that you can easily customize the vegetables with what you have on hand.
WHAT ARE BURRITO BOWLS?
Classic steak burrito bowls typically come with all of your favorite burrito fillings served in a bowl instead of wrapped in a tortilla.
Chipotle typically serves their steak burrito bowls over cilantro rice, with beans, corn, lettuce, pico de gallo, guacamole, sour cream and cilantro.
Since we are trying to make burrito bowls that are Whole30, paleo, low carb and keto friendly, our low carb steak burrito bowls ditches the high carb beans, corn and white rice.
It’s the perfect healthy dinner or lunch and comes together in about 30 minutes.
WHY MAKE STEAK BURRITO BOWLS AT HOME?
Making your own low carb steak burrito bowl means you can skip that long Chipotle take-out line at lunch. Homemade steak burrito bowls are not only cheaper but they are so much better for you than Chipotle’s Burrito Bowls.
The best part is, you can pile on as many toppings as you like, including all the guacamole – and save a ton of money. These Whole30 Steak Burrito bowls are also naturally gluten free, Whole30 friendly and make a delicious sugar free lunch or dinner option.
WHAT INGREDIENTS ARE IN A BURRITO BOWL?
This Whole30 burrito bowl includes:
- marinated steak
- lower carb fajita-style vegetables: bell peppers, avocado, lime and cilantro
- cauliflower rice
TIPS / SWAPS FOR HEALTHIER STEAK BURRITO BOWLS:
Another great thing about making your own healthier versions of restaurant favorites is that you can customize them with any other vegetables you have in your fridge.
Want a vegetarian burrito bowl instead? Use tofu, tempeh, black beans or lentils.
Not a fan of steak – swap with chicken, pork, shrimp or fish.
HOW TO MAKE KETO STEAK BURRITO BOWLS:
- MARINATE THE STEAK: To make low carb burrito bowls, you’re going to start off by seasoning the steak. We use our favorite homemade fajita seasoning mix with a cilantro lime marinade. Let the steak sit while you get your other ingredients ready.
- PREPARE THE VEGETABLES: Slice the onions and peppers then saute in the skillet. We used a mix of red, orange, yellow and red bell peppers.
- COOK THE STEAK: Sear the steak in a hot cast iron skillet until cooked to your liking. Transfer steak to a cutting board and allow to rest for at least 5 minutes before slicing into thin strips. Add the reserved steak marinade to the skillet and add the steak strips until just heated. Remove from heat.
- Assemble the bowls by dividing the cilantro rice evenly among each bowl. Add the cooked steak and bell pepper mixture on top of the rice.
- Add your favorite toppings: avocado slices, guacamole, sour cream, cilantro and lime wedges.
HOW TO COOK STEAK ON THE GRILL?
Steak is perfect for grilling. Just be sure to slice into strips or chunks after the steak is cooked to ensure maximum flavor and texture.
Preheat the grill on high heat for about 15 minutes. Clean grill with brush and grease grates generously with oil to prevent sticking.
Place steak on grill for 3-4 minutes per side (or until desired doneness):
For medium rare: 120 on a thermometer
For medium: 130 on a thermometer
Remove steak from the grill and rest on a cutting board for 10 minutes covered in aluminum foil.
Slice the steak across the grain.
WHAT CAN I SERVE WHOLE30 STEAK BURRITOS WITH?
The great thing about this recipe for paleo steak burritos is that you can serve them with any Whole30, paleo, low carb or keto side you prefer.
We served our low carb steak burrito bowl on cauliflower rice but spiralized zucchini noodles, mixed greens, collard greens or lettuce wraps would be a great option.
WHAT IF MY FRIENDS AND FAMILY ARE NOT WHOLE30, PALEO OR LOW CARB – WHAT CAN I SERVE STEAK BURRITO BOWLS WITH?
My family does not have any dietary concerns or follow any specific diet so a few easy side options for steak fajitas and steak burritos are:
- white rice or brown rice
- black beans
ARE LOW CARB STEAK BURRITO BOWLS GOOD FOR MEAL PREP?
Yes, burrito bowls are great for your next Sunday meal prep.
- Marinate and cook the steak the night before. Store in an airtight container in the fridge
- Slice the vegetables the night before. Use a sharp knife, or make the job super quick by using a food processor
- Divide everything out into lunch containers to enjoy them throughout the week.
ARE STEAK BURRITO BOWLS HEALTHY?
Since our burrito bowls are packed nutritious vegetables, protein and no questionable added ingredients, they are perfect if you’re following a healthy and balanced lifestyle.
Our Whole30 burrito bowls are also dairy free, gluten free and diabetic friendly. If dairy is not a concern, you can certainly top your burrito bowls with cheese and some sour cream.
WHAT OTHER TOPPINGS CAN I ADD TO BURRITOS?
My favorite thing about making steak fajitas is all the toppings!
You can stick to the basics or have fun and go crazy by piling up your bowl with:
- sour cream
- pico de gallo
- green onions
- fresh lime
- jalapeno slices
More Mexican inspired recipes you might like:
Steak Burrito Bowls are an easy and flavorful low carb meal perfect for busy weeknights. Made with tender and juicy steak, bell peppers, corn, avocado and fresh cilantro over a bed of cilantro cauliflower rice.
- 2 teaspoons chili powder
- 1 teaspoons cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 3 tablespoons avocado or olive oil , divided
- 1/4 cup fresh cilantro leaves , choppped plus more for serving
- juice from 2 limes , divided
- 1 teaspoon lime zest
- 1½ pounds flank or skirt steak
- 2-3 medium bell peppers , seeded and thinly sliced
- 1 medium red onion , thinly sliced
- 1-2 tablespoons ghee , OR unsalted grass-fed butter
- avocado slices , chopped fresh cilantro, guacamole, sour cream, jalapeno slices, roasted or grilled corn, Pico de Gallo
In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, paprika salt and pepper. Reserve 1 1/2 teaspoons for the vegetables.
In a medium bowl, combine 2 tablespoons of oil, chopped cilantro, lime juice, and the remainder of the seasonings. Add the steak and marinade into a large zip-top bag. Seal and press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.
- Slice the the onions and bell peppers.
Heat 1 tablespoon oil in a 12" skillet over medium high heat. Add the onions and allow to cook for 4-5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of seasoning. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.
Add ghee (or butter) on the same skillet and sear the steak. Allow to sear for 3 to 4 minutes (or more depending on how done you like your steak) on each side. Transfer steak to a cutting board and allow to rest for at least 5 minutes before slicing into thin strips or chunks.
Divide the cauliflower rice evenly among bowls. Layer with cooked steak and vegetables.
- Serve with lime wedges and garnish with avocado, cilantro, grilled or roasted corn along with other toppings of your choice.
- Enjoy immediately.
FOR NON WHOLE30 / LOW CARB / KETO FAMILY MEMBERS: For the Cilantro-Lime Rice:
1 tablespoon butter
1 cup long grain white rice
2 cups water
1/4 cup finely chopped fresh cilantro
lime from 1/2 a lime
pinch of salt or to taste
In a large pot over medium-high heat, heat butter and add the rice. Toast for 2-3 minutes then add water and bring to a boil. Cover with lid, reduce heat to low and allow to cook and simmer, until rice is cooked through and tender.
Stir in lime juice, lime zest, cilantro, and salt to taste.