Low Carb Taco Bowls

Taco bowls - a quick, simple and tasty one pan meal is perfect for busy weeknights. Best of all, made with a flavorful homemade seasoning and options for low carb, keto and meal prep.
Course Main Course
Cuisine Mexican
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 4


For the homemade taco seasoning:

  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon paprika

For the meat:

  • 1 lb ground beef or turkey
  • 2 tablespoon tomato paste
  • 2 teaspoons apple cider vinegar

For the taco bowls:

  • Cauliflower rice (or use your favorite cooked rice or quinoa
  • 1 small zucchini sliced into thin halves
  • 1-2 bell pepper chopped (any color works)
  • 1/2 cup shredded cabbage green & red
  • 1/2 cup grape tomatoes
  • Olive slices
  • Avocado slices
  • Lime wedges

Other optional taco toppings:

  • shredded lettuce shredded cheese, pico de gallo, salsa, guacamole etc.

For Meal Prep:

  • Lunch containers


  1. In a small bowl or small resealable spice jar, combine all the spices for the taco seasoning. You can save any leftovers for the next time.
  2. In a large nonstick skillet, over medium high heat, cook the ground meat, breaking down into small pieces while it cooks. After about 3 minutes, add 1 tablespoon of the taco seasoning and continue cooking until the meat is no longer pink and cooked through. Stir in the tomato paste and vinegar and cook for another 2 minutes or until everything is heated through. Taste and add more seasoning as needed.

Assemble bowls:

  1. Divide cauliflower rice amongst bowls or lunch containers. Top with a serving of cooked meat, shredded cabbage, tomatoes, bell peppers, olive, avocado and one lime wedge.
  2. Add additional taco toppings as desired.