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Mexican Cauliflower Rice Bowl
Jon Simon

Mexican Cauliflower Rice Bowl | Keto & Diabetic-Friendly

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This vibrant Mexican Cauliflower Rice Bowl brings all the bold flavors you crave without the blood sugar spike. Packed with seasoned cauliflower rice, tender grilled chicken, fresh veggies, and topped with creamy guacamole, this low-carb bowl delivers satisfying Mexican-inspired goodness while keeping your health goals on track.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: dinner, lunch, Main Course
Cuisine: Mexican
Calories: 285

Ingredients
  

  • 4 cups cauliflower rice fresh or frozen, patted dry
  • 1 tablespoon olive oil for sautéing
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon black pepper
  • 1 cup diced onions yellow or white onion
  • 1 cup diced bell peppers any color, about 1 large pepper
  • 2 tablespoons fresh lime juice about 1 lime
  • 1 pound boneless skinless chicken breast grilled and sliced
  • 1 teaspoon taco seasoning for chicken, sugar-free
  • 1 cup fresh salsa pico de gallo style, no added sugar
  • 1 cup guacamole about 1 large avocado mashed
  • 1 cup shredded cheese cheddar or Monterey Jack

Method
 

  1. Season chicken breasts with sugar-free taco seasoning on both sides. Heat a grill pan or skillet over medium-high heat and cook chicken for 6-7 minutes per side until internal temperature reaches 165°F. Remove from heat, let rest for 5 minutes, then slice into strips.
  2. While chicken cooks, heat olive oil in a large skillet over medium heat. Add diced onions and cook for 3-4 minutes until they begin to soften and turn translucent.
  3. Add diced bell peppers to the skillet and continue cooking for another 3-4 minutes until vegetables are slightly caramelized and tender.
  4. Add riced cauliflower to the skillet. Sprinkle in cumin, chili powder, garlic powder, salt, and black pepper. Stir well to combine and cook for 5-7 minutes, stirring occasionally, until cauliflower is tender but not mushy.
  5. Remove skillet from heat and squeeze fresh lime juice over the cauliflower rice mixture. Toss to combine and let the lime juice absorb into the rice.
  6. To assemble bowls, divide seasoned cauliflower rice among 4 serving bowls. Top each bowl with sliced grilled chicken, a generous spoonful of fresh salsa, a dollop of guacamole, and a sprinkle of shredded cheese.
  7. Serve immediately while warm. Optional: garnish with fresh cilantro, lime wedges, or a small dollop of sour cream if desired.

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 14gProtein: 28gFat: 15gFiber: 6gSugar: 5g

Notes

This Mexican Cauliflower Rice Bowl is specifically designed for diabetic-friendly eating with only 8g net carbs per serving (14g total carbs minus 6g fiber). The high protein content helps stabilize blood sugar, while the healthy fats from guacamole and cheese promote satiety and slow glucose absorption. Cauliflower is an excellent low-glycemic vegetable that provides vitamins C and K, folate, and beneficial plant compounds. This recipe is compatible with Keto, Low-Carb, and Gluten-Free diets. It provides balanced macronutrients that support steady energy levels without blood sugar spikes. Each serving delivers 28g of protein to help maintain muscle mass and metabolic health. The fresh vegetables add important fiber and antioxidants that support overall wellness and diabetes management.

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