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Low Carb Burrito Bowl with Guacamole

low carb burrito bowl in white bowl

This low carb burrito bowl is packed with delicious flavors and can be ready in under 30 minutes!

I use some of my favorite grocery store shortcut products to make this low carb burrito bowl. Paired with my go-to homemade taco seasoning, I know you’re going to love this easy homemade version of a restaurant classic.

low cafrb burrito bowl with sauteed peppers

How many carbs are in a burrito bowl usually?

A quick look at any restaurant menu and their nutrition information, and you’ll see that most burrito bowls can easily get over 100g of carbohydrate! And even though they also usually have a lot of fat, fiber, and protein as well, when carbohydrate numbers get that high in one sitting, it can be very difficult for blood sugars to stay balanced when you have diabetes.

Keep reading below for my best tips at making a low carb burrito bowl at home and at Chipotle!

Are burrito bowls healthy?

Yes! They often come loaded with quality protein sources, veggies, whole grains, and legumes. So having a low carb burrito bowl option is really helpful!

low carb burrito bowls with toppings

What to look for in a healthy burrito bowl

Ideally, you want to fill your burrito bowl with:

  • Quality protein like beef, chicken, tofu, or shrimp
  • Whole grains: brown rice, quinoa, etc
  • Legumes: pinto beans, black beans, etc.
  • Veggies: tomatoes, bell pepper, onions, corn, etc.
  • Plant based fats like guacamole

My go-to low carb burrito bowl recipe

So how do we make a low carb burrito bowl? Even the healthiest of bowls can be too high in carbohydrate for someone with diabetes. Here are some of my quick tips:

  • Replace some of the rice with quinoa and/or riced veggies
  • Use 1/4 cup beans instead of 1/2-1 cup
  • Opt for non-starchy veggie toppings like tomatoes, bell pepper, and onion
sauteed peppers for low carb burrito bowl

Other low carb bowls for lunch and dinner

If you love the idea of a low carb burrito bowl and want a few more options, these are two of my faves:

Healthy burrito bowl chipotle options

While I would love if you made my low carb burrito bowl recipe below, I know some of you may be wondering how to order a low carb burrito bowl at Chipotle too! And no, you don’t have to just automatically order their new cauliflower rice option and call it a day.

Here’s a few of my best tips for a Chipotle low carb burrito bowl:

  • Start with a salad bowl and skip the dressing (unless you really like it, then get the dressing… but the reason we start with a salad is because we’ll essentially still end up with a burrito bowl but this way we get the better quality lettuce at the front of the line that they only use for salads)
  • Ask for half portions of whatever rice and beans you want instead of the full scoops. They also now have cauliflower rice so you can choose that too.
  • Skip the corn salsa and opt for a tomato based one.
  • Add the guac! Those blood sugar balancing plant based fats are not only delicious but also helpful for possibly preventing any post-meal blood sugar imbalances.
low carb burrito bowl on wood chopping block
low carb burrito bowl in white bowl
This low carb burrito bowl is packed with delicious flavors and can be ready in under 30 minutes!
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Rate this recipe!

4.50 from 2 votes
Prep Time: 30 minutes
Course: Main Course
Cuisine: American, Mexican
Diet: Diabetic, Gluten Free
Keyword: burrito bowl, low carb
Servings: 2
Carbohydrates: 40g


  • 1 Tbsp oil of choice I prefer avocado oil
  • ½ medium green bell pepper sliced into strips
  • ½ medium red bell pepper sliced into strips
  • ½ medium white onion sliced into strips
  • ¼ cup cooked brown rice microwave pouches work great!
  • ¼ cup cooked quinoa microwave pouches work great!
  • 2 cups riced cauliflower cooked
  • 2 cups shredded lettuce
  • ¼ cup guacamole check out my 5 minute guac recipe here
  • ¼ cup shredded sharp cheddar cheese
  • ¼ cup plain Greek yogurt
  • ¼ cup pico de gallo
  • 3 Tbsp taco seasoning divided
  • ½ cup canned pinto beans rinsed and drained
  • 6 oz cooked and seasoned fajita meat optional


  • Have all of your ingredients out and ready to go. Then heat a large skillet over the stovetop on medium heat. Add your oil to the pan once it is hot.
  • Then add your bell pepper slices and onion slices to the pan stirring to coat them in the oil, let them cook for 10-15 minutes until the edges start to brown and the onions start to caramelize, stirring occasionally.
  • While your peppers and onions are cooking, prep the base of your bowls. Divide the brown, rice, quinoa, cauliflower, and lettuce between two serving bowls. Mix it up if you like or leave them in their own little scoops, totally up to you!
  • Then evenly top both bowls with the guac, cheese, yogurt, and pico de gallo.
  • Now, come back to your peppers and onions and make sure they're good and cooked. Stir in 2 Tbsp of your taco seasoning and continue to stir until they are fully coated.
  • Transfer the seasoned peppers and onions directly to your serving bowls, dividing them evenly.
  • Return the pan to your stove top and add your beans to the pan along with the remaining Tbsp of taco seasoning. Stir them until they are coated with the seasoning and let them heat up for 2-3 minutes. Once heated, add them to your bowls, dividing evenly.
  • If you're adding meat to your bowls, add that now. Serve and enjoy!


The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.


Serving: 0.5recipe | Calories: 502kcal | Carbohydrates: 40g | Protein: 30g | Fat: 27g | Saturated Fat: 10g | Sodium: 702mg | Fiber: 9g | Sugar: 9g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!

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