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This keto burrito bowl is hearty and full of flavor, with tender carnitas, fresh toppings, and a mix of warm and cool textures in every bite. It’s an easy way to turn carnitas into a complete meal without wrapping everything in a tortilla.
This keto carnitas bowl is easy to change based on what you have. Start with my Pork Carnitas, then add Cilantro Lime Cauliflower Rice and Fajita Veggies, or use prepared versions from the grocery store to make things easier.
Why Make This Keto Burrito Bowl
- Easy to customize: Change the protein, toppings, or sauce based on what you like or already have.
- Shortcuts work: You can make everything from scratch or use prepared carnitas, cauliflower rice, and vegetables.
- Great for meal prep: Make the cooked parts ahead of time, then add the fresh toppings when you’re ready to eat.
- Use up leftovers: Leftover carnitas, cauliflower rice, and fajita veggies can all go straight into a bowl.
Ingredients Needed
- Pork carnitas: My Pork Carnitas has tender shredded pork with crispy edges. You can also use prepared carnitas from the grocery store or cook and shred a carnitas-seasoned pork roast.
- Cilantro lime cauliflower rice: Make my Cilantro Lime Cauliflower Rice or use a prepared version from the grocery store.
- Fajita veggies: Peppers and onions add flavor, color, and texture. Use my Fajita Veggies or cook a prepared pepper-and-onion mix.
- Avocado: Adds a creamy bite.
- Cherry tomatoes: Add a fresh, juicy bite.
- Sour cream: Adds a cool and creamy topping.
- Fresh cilantro: Sprinkle it over the bowl before serving.
- Lime: Squeeze fresh lime juice over the bowl to finish.
How to Make a Keto Burrito Bowl
Once everything is prepared, building the bowls only takes a few minutes.
Warm the rice and veggies
Heat the cauliflower rice and fajita veggies until they’re hot. If you made them ahead of time, reheat only what you need.
Warm and crisp the carnitas
Heat the carnitas separately. If the pork has lost some of its crispy edges, crisp it again before adding it to the bowls.
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Build the bowls
Start with the cauliflower rice, then add the carnitas and fajita veggies. Top with avocado, tomatoes, sour cream, cilantro, and lime just before serving.
Ways to Change Up Your Burrito Bowl
You don’t have to use carnitas every time. Try my Chipotle Chicken, Slow Cooker Mexican Shredded Chicken, or Grill Pan Chicken Breast for a chicken bowl. Pan Seared Shrimp is a quick seafood option.
For a steak bowl, use my Pan Seared Steak or slice up my marinated NY strip steak.
You can also add one of these toppings or sauces:
- Pico de Gallo for a fresh tomato salsa.
- Guacamole instead of sliced avocado.
- Avocado Cream Sauce for a creamy sauce to drizzle on top.
Make Ahead and Storage
- Make ahead: Prepare the carnitas, cauliflower rice, and fajita veggies ahead of time and refrigerate them separately.
- Store toppings separately: Keep the tomatoes, sour cream, cilantro, and other cold toppings away from the cooked ingredients.
- Cut the avocado later: Slice it when you’re ready to eat so it doesn’t brown.
- Reheat: Warm the cauliflower rice and veggies, then heat the carnitas separately so you can crisp the pork again.
- Build the bowls when you’re ready to eat: Add the cold toppings after everything else is warm.
FAQs
This version uses cauliflower rice instead of regular rice and skips the beans. It’s topped with carnitas, fajita veggies, avocado, tomatoes, sour cream, cilantro, and lime.
Yes. Prepared carnitas are an easy shortcut. You can also cook a carnitas-seasoned pork roast (typically available in the meat section at the grocery store), shred it, and use that instead.
Yes. If you don’t need the bowl to be keto, use my Cilantro Lime Rice instead of cauliflower rice.
Keto Burrito Bowl
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Ingredients
- 3 cups Cilantro Lime Cauliflower Rice, prepared, click for my recipe
- 2 cups Pork Carnitas, warmed and crisped, click for my recipe
- 2 cups Fajita Vegetables, prepared, click for my recipe
- 2 avocados, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup Sour Cream
- ¼ cup fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
- Warm the ingredients: Heat the cauliflower rice and fajita veggies until hot. Warm the carnitas separately and crisp the edges if needed.
- Build the bowls: Divide the cauliflower rice between 4 bowls. Top with the carnitas and fajita veggies.
- Add the toppings: Finish with avocado, cherry tomatoes, sour cream, and cilantro. Serve with lime wedges.
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Recipe Notes
- Carnitas: Use homemade pork carnitas, prepared carnitas, or a cooked and shredded carnitas-seasoned pork roast.
- Shortcuts: Prepared cilantro lime cauliflower rice and a pepper-and-onion mix both work well.
- Adjust as needed: Add more or less of any component based on how you like your bowl.
- Make ahead: Prepare the cooked components ahead and refrigerate them separately. Reheat before assembling, then add the fresh toppings.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
Tanya Stuart says
This recipe is amazing. My whole family loved it and asked me to meal plan it again soon!
Dr. Davinah's Eats Team says
We’re so happy that you enjoyed this recipe. 🙂