Keto Burrito Bowl

The trick to surviving any new diet, is to modify the recipes you love best to fit them, so that there’s a sense of similarity there to help keep you satisfied. Luckily the past few weeks of keto for me haven’t been too difficult at all, because I was already a big fan of the foods I’m allowed to eat on the diet. However, as with anything, we do tend to want to revert back to our old ways when there’s a hint of boredom about something, and a recent example of that for me was missing the takeaways I like to indulge in every once in a while!

A nice big burrito bowl never goes down wrong with me, and I had certainly been craving one during the week. Turns out, this one is extremely easy to make low carb – notably by substituting the regular rice for cauliflower rice, and messing around with the sauces and other toppings to adjust them into delicious keto combinations. I am certainly delighted with how this recipe turned out, and I would like your thoughts and suggestions on it too if you try it out! I hope you enjoy and are staying safe and sound.

This recipe serves 3 and can be made vegetarian by substituting the turkey mince for quorn mince or vegan with substitution of soya mince.



Turkey mince (or preferred alternative), 400 g

Cumin, 1 tbsp

Curry powder, 1 tbsp

Paprika (sweet), 1 tbsp

Chili flakes, 1/2 tsp

Olive oil, 2 tbsp

Salt to taste


Red onion, 1, small

Cherry tomatoes, 6

Fresh parsley, 1 tbsp

Lime, 1/2

Salt to taste


Avocado, medium, 2, ripe

Lime, 1/2

Chili flakes, 1/2 tsp

Salt to taste


Green bell pepper, 1, large

Yellow bell pepper, 1, large

Red bell pepper, 1, large

Red onion, 1, medium

Chinese 5 spice (or prefered alternative), 2 tbsp

Paprika (sweet), 1 tbsp

Olive oil, 2 tbsp

Salt to taste


Cauliflower rice (can be supermarket bought or made by blitzing cauliflower florets and then frying for a couple of minutes)


Cheese (I used mixed mozzarella and cheddar)

Lime, to drizzle

Olive oil, for frying

Sour cream, for a topping (not always considered keto friendly so go for full fat versions)

Fresh parsley to garnish


  1. Start with the mince. Oil a large pan over medium heat, drizzle it with olive oil, break the mince down with a wooden spoon, add the spices and keep stirring for another 5-10 minutes or until the mince is completely cooked through. Leave aside for now.
  2. Oil another large pan (or use the same one, after washing) over medium heat, drizzle the olive oil onto it and then add the onions (after peeling and chopping them finely). Stir them for approx 2 mins and then add all of the peppers (after slicing them into nice fajita-style slices. Add all of the spices, and stir well. Place a lid over the pan and bring the heat down to low. These could take up to 15 minutes to tenderize, so stir the contents of the pan occasionally,
  3. Next, it’s time to make the salsa. Chop up the tomatoes finely, and add them to a mixing bowl. Add the onion next, after peeling and chopping finely. Add the parsley, followed by a squeeze of lime and a pinch of salt. Stir well and place aside.
  4. Make the guacamole by cutting two ripe avocados down the middle and scooping them out into a mixing bowl. Add a squeeze of lime, followed by the chili flakes and a pinch of salt. Mash everything together very well.
  5. Now it’s time to assemble! Add the cauliflower rice to the base of your bowl, followed by the mince, then the cooked peppers, then the guacamole, followed by the lettuce, cheese and sour cream. Garnish with a little parsley and enjoy!

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