Taco Cauliflower Rice Bowls are a delicious low carb, keto lunch or dinner! Naturally gluten free and perfect for meal prepping or a quick meal. This post is sponsored by FAGE; however, all thoughts and opinions are my own.
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I am seriously in LOVE with these Taco Cauliflower Rice Bowls. They’ve quickly become one of my new favorite lunch/dinner recipes.
These low carb bowls take 30 minutes to make, are loaded with flavor, and are perfect for meal prepping – I know you’re going to love them too!
I’ve loved tacos for pretty much as long as I can remember. Growing up they were one of my absolute favorite dinners, and now as an adult they still are.
Which BTW, if you haven’t ditched store bought tacos seasoning and tried my healthy taco seasoning… you’re missing out!
With spring upon us, I’ve been craving lots of lighter, fresh food – and wanted to make a lightened up, low carb version of one of my favorite meals!
These keto/low carb Taco Cauliflower Rice Bowls are perfect if you’re feeling like me and craving light, fresh food that is still loaded with flavor!
I think that the FAGE Yogurt is what makes these bowls. The rich, creamy texture pulls in all the other elements of the dish, and helps to cool it down from the little bit of spice in the taco meat.
We pretty much find ourselves using it in every meal from breakfast to dinner.. But our favorite way to use it is definitely in savory dishes like this healthy taco bowls!
Ingredients for Keto Taco Bowls:
Making Taco Cauliflower Rice Bowls is simple!
How to make Taco Cauliflower Rice Bowls:
First, gather all your ingredients. Brown your ground beef. Cook your cauliflower rice
Then, assemble your taco bowls with all the toppings!
Substitutions for Taco Cauliflower Rice Bowls:
- Cheese– You can use any type of cheese for this. Mozzarella, pepper jack, or Monterey jack will all be yummy too!
- Greens– You could serve this over spinach like a salad if you’re looking for more veggies!
- Protein – I haven’t tried it, but I’m sure these bowls would be great with ground chicken, turkey or pork.
- Cilantro – If you don’t like cilantro, simply omit it from the cauliflower rice and garnish!
- WW Freestyle Note: Calculated using 95/5 ground beef and low fat cheddar cheese. Save 3SP per serving by skipping avocado. Save 4SP per serving by using 99% fat free turkey instead of ground beef.
How to store Taco Cauliflower Rice Bowls:
These meal prep containers are my favorite. We use them every week and they are great! You can store these taco cauliflower rice bowls for up to 5 days in the refrigerator.
Other healthy meal prep recipes:
- 5 Healthy Chicken Marinades
- Healthy Crockpot Pulled Pork
- Greek Chicken Cauliflower Rice Bowls
- Chicken Caprese Quinoa Meal Prep Bowls
- Lemon Rosemary Chicken Thigh Dinner
- 5 Healthy Yogurt Parfaits
Taco Cauliflower Rice Bowls
For the taco meat:
For cauliflower rice:
- In a pan, heat 1 teaspoon olive oil. Brown ground beef, until almost entirely cooked -about 10 minutes. Stir in spices + cook for additional 10 minutes.
- While ground beef is cooking, in a separate pan - heat remaining olive oil. Stir in cauliflower rice + sauté over low heat. Add in lime juice, lime zest + cilantro. Cook for 5 minutes. Set aside.
- Once cauliflower rice + beef have cooked, assemble taco bowls with toppings.