High Fiber Breakfast Burrito Bowls with Cauliflower Rice
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If you love breakfast burritos, you’re going to love these breakfast burrito bowls. Loaded with protein, fresh veggies and my favorite homemade taco seasoning, these easy breakfast burrito bowls are the perfect way to start your day.
By ditching the tortilla and using cauliflower rice, this hearty breakfast is low calorie and low fat but filling and nutrient-dense from black beans and veggies. These healthy breakfast burrito bowls are my favorite thing to make when I know I have busy mornings ahead because I can do something different each day.
Add a sunny side up egg, wrap in a low carb tortilla, mix in some air fryer breakfast potatoes or turn into taco salads with lettuce and tortilla chips on top. These are extremely meal prep friendly since they’re so versatile.
Why you’ll love this recipe
- Low calorie and completely customizable to hit your macro goals.
- 32g of protein and 8g of fiber per bowl.
- Gluten and dairy-free.
Ingredients and Substitutions:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for these breakfast burrito bowls.
- Ground Turkey: substitute with ground beef, pork or leftovers from the night before.
- Cauliflower Rice: can also use a mix of white rice and cauliflower rice or brown rice or all your preferred rice. This cauliflower rice is a nice touch of volume with minimal calories.
- Peppers and Onions: any color variation works great here.
- Taco Seasoning: we’re using my homemade sugar-free taco seasoning but you can substitute with store-bought as well. I like the brand Siete.
- Black Beans: use any variety, even garbanzo beans are great in these bowls.
Variations and Substitutions
- Add egg whites, a runny egg, scrambled eggs or a fried egg on top.
- Add extra veggies! Red bell pepper, zucchini, mushrooms, etc.
- Add air fryer breakfast potatoes or sweet potatoes for a more filling bowl.
- Top with sour cream, Greek yogurt, avocado, green onions or your favorite salsa and hot sauce for a little spice.
- Make homemade tortilla bowls and make salads!
Dietary Modifications
- This recipe is both gluten and dairy-free, as is.
How to make these Breakfast Burrito Bowls:
Step 1: Cook the turkey
Heat a large skillet over medium heat, spray with cooking spray and add the lean ground turkey (image 1).
Using a spatula break the turkey into bite size pieces as it cooks. Cook until it is fully cooked through and no longer pink in the center, approximately 5 minutes (image 2).
While the turkey cooks, add all the taco seasonings to a small bowl. Top with the water and mix to form a paste. Add the paste to the cooked turkey (image 3).
Mix well to coat the turkey in the seasonings (image 4) and turn the heat to low. Let the turkey cook in the seasonings for a few minutes while you prep the vegetables.
Step 2: Saute the veggies
Remove the cooked turkey from the pan and set aside. Spray the pan with non-stick cooking spray and add the garlic, bell pepper and onion to the pan (image 5).
Let the veggies saute over medium heat while you prepare the cauliflower rice, stirring often so they do not burn, cook until soft and browned (image 6).
Step 3: Prep the cauliflower
Cook the cauliflower according to the package instructions. Remove from the bag and add to a bowl with the lime juice and cilantro (image 7).
Mix well to combine (image 8).
Step 4: Assemble the bowls
Assemble your breakfast burrito bowls. Each bowl gets 1/4 cup of cauliflower rice, cooked veggies, beans, and turkey. Top with a fried egg, scrambled eggs or enjoy as is for breakfast or lunch with salsa and greek yogurt in place of sour cream.
Recipe FAQ’s
If using for meal prep, store your ingredients separately in your favorite meal prep containers. Then you’ll have everything ready to go when ready to assemble your bowl.
I like to top these with fried or scrambled eggs, fresh salsa, greek yogurt in place of sour cream, and lots of delicious avocado. What’s great about these bowls is you have a base you can use for breakfast (with eggs) or for lunch topped with salsa and ranch dressing, add in some chopped lettuce and you have a burrito bowl salad.
If you want to warm your meat prior to mixing, be sure to keep the meat separate when assembling your bowls so you can reheat it and mix into your bowl. You can also pre scramble eggs and warm in the microwave with the meat or make them in the morning when you’re ready to enjoy you bowl.
Layer all the ingredients in the bottom of a large sealable container. Top with parchment paper and then place your lettuce on top. This will keep the lettuce from getting soggy in the fridge. When ready to enjoy simple combine everything and top with salsa, ranch dressing or your favorite toppings.
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Breakfast Burrito Bowls
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Ingredients
- 1 lb. lean ground turkey 99/1
- Taco Seasoning
- 1 orange bell pepper sliced
- 1 small red onion sliced
- 1 garlic clove minced
- 10 oz. frozen riced cauliflower
- 1/4 cup fresh cilantro chopped
- 1/2 lime, juiced
- 15 oz. black beans rinsed and drained
Taco Seasoning
- 1 tsp. salt
- 1 tsp. onion powder
- 1 tsp, garic powder
- 2 tsp. smoked paprika
- 1 Tbsp. chili powder
- 1.5 Tbsp. cumin
- 1/4 cup water
Instructions
- Heat a pan over medium, spray with cooking spray and add the ground turkey. Using a spatula break the turkey into bite size pieces as it cooks. Cook until it is fully cooked through and no longer pink in the center approximately 5 minutes.Â
- While the turkey cooks add all the taco seasonings to a small bowl. Top with the water and mix to form a paste. Add the paste to the cooked turkey, mix together well to combine and turn the heat to low. Let the turkey cook in the seasonings for a few minutes while you prep the vegetables.Â
- Remove the cooked turkey from the pan and set aside. Spray the pan with non stick cooking spray and add the garlic, bell pepper and onion to the pan. Let the veggies saute over medium heat, stirring often so they do not burn, while you prepare the cauliflower rice.Â
- Cook the cauliflower according to the package instructions. Remove from the bag and add to a bowl. Combine with the chopped cilantro and lime juice and mix together well.Â
- Assemble your breakfast burrito bowls. Top with eggs if desired or turn into a salad over a bed of lettuce. Egg is not included in the nutrition facts, see notes.
- Approximate measurements per bowl. Turkey Meat – 114 grams, Black Beans – 53 grams, Peppers & Onions – 55 gram, Cauliflower Rice – 67 grams
This is my go-to breakfast! It is quick prep, delicious and very filling! It puts me in a good spot to hit my protein and fiber targets for the day. It also reheats really well! Love this one!
love it!