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Vibrant and full of fresh flavors, this Mexican inspired Keto Carnitas Burrito Bowl recipe is not only easy to make but healthy. It’s perfect for those who enjoy keto-friendly Mexican food and those who need easy options for meal prep. In this post, I share three recipes to make a burrito bowl at home using slow-cooked pork shoulder. I also give several ideas for other proteins like shrimp, chicken, and steak.
Why Make a Keto Burrito Bowl
Do you love carnitas or burrito bowls from places like Chiptole or Qdoba, but want to make them at home to save money and/or calories?
Does the ability to control your portions and have total authority over what you eat sounds ideal?
Like you, I’ve been there and I can tell you, this keto carnitas bowl is an awesome set of recipes to have in your toolkit.
It is not only cheaper than what’s at Chipotle and Qdoba, but it is also better for you since you’re making everything fresh at home.
Ingredients in this Burrito Bowl
This burrito bowl includes low-carb substitutes for all your favorite sides, toppings, and fillings. Specifically, I used this tender Easy Boneless Pork Shoulder, which shreds easily with a fork after 35 minutes of pressure cooking.
I used my Cilantro Lime Cauliflower Rice as a substitute for the typical white rice you have in most takeout burritos. I also used my low carb Fajita Vegetables as a topping.
Lastly, I added these other optional toppings that you can mix and match to suit your preferences.
- Sliced avocados
- Cherry tomatoes
- Cilantro
- Sliced Lime
- Sour cream
- Olives
Easy Slow Cooker Boneless Pork Roast
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How to Make a Keto Burrito Bowl
To make a keto burrito bowl, you need to pre-make several of the included ingredients. This means that you’ll want to make Easy Boneless Pork Shoulder, Cilantro Lime Cauliflower Rice, and Fajita Vegetables ahead of time. Luckily, these are all super easy to make with minimal ingredients.
With these three out of your way, all you need to do is assemble the bowl. Start by dividing the cilantro-lime cauliflower rice among four bowls. Then, top each bowl with pork shoulder and fajita vegetables.
Lastly, if you are planning to eat the bowls right away, then you can add avocado, sour cream, and chopped cilantro to each bowl.
Tips for Meal Prep
- Always store the cold ingredients, like avocado, separately and only add them at the time of eating. When you’re ready, you can just use an avocado slicer to cut the avocados to order.
- Keep leftovers in microwave-safe storage bowls. I tend to keep my cilantro lime cauliflower rice, protein, and fajita vegetables together.
Variations to Make this Keto Carnitas Bowl Yours
The good thing about this keto carnitas is it is can easily be adjusted to suit your preferences. For instance, while I used pork for this recipe, you can use any protein that you please.
Some of my personal favorites to make burrito bowls are my Easy Cast Iron Grilled Chicken with Cilantro Lime Sauce and my Easy Cast Iron Whole30 Shrimp.
Besides chicken and seafood, sliced strip steak or shredded beef roast are also great substitutes for the pork shoulder.
Marinated Boneless New York Strip Steak Recipe
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What to Serve with this Keto Pork Carnitas Bowl
Serve keto carnitas bowl with this minty refreshing mojito or any of these Mexican foods.
Easy Keto Vodka Mojito
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Make Pork Carnitas Tacos Instead
Want to make a taco instead of a burrito bowl? It’s easy!
Use the meat and toppings, but pair it with a low-carb taco shell such as a cheese taco shell, lettuce wrap or you can try these low carb tortillas.
Other Keto Mexican Inspired Recipes
Like this keto carnitas? Then you’ll love these other keto-friendly Mexican-inspired dishes:
- Hatfield Recipe Essentials Chorizo Mexican Frittata
- Loaded Pork Rinds (or Keto Loaded “Nachos”)
- Keto Taco Salad Supreme
- Keto Spanish Cauliflower Rice Recipe
- Breakfast Taco Bowl
Easy Fajita Vegetables
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Easy Keto Shrimp Tacos Recipe
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Ingredients
- 1 Easy Boneless Pork Shoulder warm, click for recipe
- 1 Cilantro Lime Cauliflower Rice warm, click for recipe
- 1 Fajita Vegetables warm, click for recipe
- 2 avocados sliced in half
- 1/2 cup cherry tomatoes cut in half
- 1/4 cup chopped cilantro
- 1/4 cup sour cream
- 1 lime quartered
Instructions
- Add the cilantro-lime cauliflower rice to four bowls
- Top it with pork shoulder and fajita vegetables
- Add 1/2 avocado to each bowl (you should cut these only when you are ready to eat)
- Add 1 tbsp of sour cream and chopped cilantro to each bowl
- Garnish with one lime wedge
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