15 Easy Low Carb Recipes

If you're swimming in a sea of high-carb temptations, these 15 easy low-carb recipes will be your culinary life raft. You'll discover how simple ingredients transform into satisfying meals like zucchini noodle shrimp scampi and bacon-wrapped pesto chicken. Each recipe takes 30 minutes or less to prepare, uses readily available ingredients, and keeps your carb count in check. Let's explore how these protein-rich, veggie-forward dishes can revolutionize your weekly meal planning.

20-Minute Zucchini Noodle Shrimp Scampi

Zucchini noodle shrimp scampi offers a healthy, low-carb alternative to traditional pasta dishes while maintaining the rich, garlicky flavors of classic Italian cuisine. This dish substitutes regular pasta with spiralized zucchini, creating a light yet satisfying meal that's perfect for those watching their carbohydrate intake.

The combination of succulent shrimp and tender zucchini noodles, also known as "zoodles," comes together in a bright, lemony sauce that's enhanced with white wine and fresh herbs. This quick-cooking dish can be prepared in just 15 minutes, making it an excellent choice for busy weeknight dinners.

Ingredients:

• 4 medium zucchini
• 1 pound large shrimp, peeled and deveined
• 6 cloves garlic, minced
• 1/4 cup olive oil
• 3 tablespoons butter
• 1/4 cup white wine
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese

Using a spiralizer, create zucchini noodles and set aside. Heat olive oil and butter in a large skillet over medium-high heat. Add garlic and red pepper flakes, cooking until fragrant, about 1 minute. Add shrimp to the pan and cook until pink, approximately 3-4 minutes. Remove shrimp and set aside. Add white wine to the pan and let it reduce for 2 minutes, then add lemon juice and zucchini noodles. Cook the zoodles for 2-3 minutes until slightly softened but still firm. Return shrimp to the pan, add parsley, and toss everything together. Season with salt and pepper, and top with Parmesan cheese before serving.

For best results, avoid overcooking the zucchini noodles as they can become mushy and release excess water. Pat the zoodles dry with paper towels before cooking to prevent a watery sauce. If you don't have a spiralizer, you can use a vegetable peeler to create long, wide noodles, or look for pre-spiralized zucchini in your grocery store's produce section.

Cheesy Buffalo Chicken Stuffed Peppers

Cheesy Buffalo Chicken Stuffed Peppers combine the bold flavors of classic buffalo wings with the wholesome appeal of stuffed bell peppers. This low-carb dish delivers all the satisfaction of traditional comfort food while keeping carbohydrates to a minimum, making it perfect for those following a ketogenic or low-carb diet.

The combination of tender shredded chicken, tangy buffalo sauce, and melted cheese creates a filling that's both satisfying and flavorful, while the bell peppers provide a nutritious vessel that becomes tender yet maintains its structure during baking. The dish offers a great way to enjoy buffalo chicken without the need for bread or other high-carb ingredients.

Ingredients:

• 4 large bell peppers, halved lengthwise
• 3 cups cooked, shredded chicken
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 1 cup shredded cheddar cheese
• 1/2 cup blue cheese crumbles
• 1/4 cup finely diced celery
• 1/4 cup finely diced onion
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup ranch dressing

Preheat the oven to 375°F (190°C). Remove the seeds and membranes from the halved peppers and place them in a baking dish. In a large bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, half of the cheddar cheese, blue cheese, celery, onion, garlic, salt, and pepper. Mix thoroughly until well combined.

Fill each pepper half with the chicken mixture, packing it in firmly. Top with the remaining cheddar cheese. Cover the baking dish with foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden brown and bubbly, and the peppers are tender.

For best results, choose peppers that can stand upright when halved and have relatively flat bottoms. If needed, slice a very thin piece off the bottom of each pepper to help them stand steady. The filling can be prepared up to 24 hours in advance and stored in the refrigerator, making this an excellent meal prep option.

One-Pan Greek Chicken and Vegetables

One-Pan Greek Chicken and Vegetables combines Mediterranean flavors with the convenience of a single-dish meal. The blend of oregano, lemon, and garlic creates a classic Greek profile while keeping carbohydrates low for those following a keto or low-carb diet.

This dish features tender chicken thighs seasoned with traditional Greek spices, accompanied by roasted vegetables that absorb the flavorful juices during cooking. The entire meal comes together in under an hour, making it perfect for busy weeknight dinners while still delivering restaurant-quality results.

Ingredients:

• 6 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons dried oregano
• 1 lemon, juiced and zested
• 1 red onion, cut into wedges
• 2 bell peppers, chunked
• 1 zucchini, sliced
• 8 ounces cherry tomatoes
• 1 tablespoon red wine vinegar
• Salt and black pepper to taste
• 1/2 cup crumbled feta cheese
• Fresh oregano for garnish

Preheat the oven to 400°F (200°C). In a large bowl, combine olive oil, garlic, dried oregano, lemon juice, zest, red wine vinegar, salt, and pepper. Add chicken thighs and coat thoroughly. In the same bowl, toss the vegetables with the remaining marinade.

Arrange the chicken thighs skin-side up in a large baking pan, surrounding them with the marinated vegetables. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy. During the last 5 minutes, sprinkle feta cheese over the vegetables and return to the oven.

For best results, pat the chicken skin dry before seasoning to ensure maximum crispiness, and allow the meat to come to room temperature before cooking. Position the pan in the middle rack of the oven, and avoid overcrowding to ensure even cooking. If the vegetables release too much liquid during cooking, you can drain some off halfway through to promote better browning.

Bacon-Wrapped Pesto Chicken Breasts

Bacon-wrapped pesto chicken breasts combine the rich flavors of homemade or store-bought pesto with juicy chicken and crispy bacon. This low-carb dish delivers a perfect balance of protein and healthy fats while remaining simple enough for weeknight dinners.

This recipe takes about 35 minutes from start to finish and serves 4 people. The combination of fresh basil pesto, tender chicken, and crispy bacon creates a restaurant-quality meal that's both keto-friendly and gluten-free.

• 4 medium chicken breasts
• 8-12 slices bacon
• 1/3 cup pesto sauce
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp olive oil

Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season with garlic powder, salt, and pepper. Spread pesto sauce evenly over each chicken breast, then wrap each piece with 2-3 slices of bacon, securing with toothpicks if necessary. Heat olive oil in an oven-safe skillet over medium-high heat. Place the wrapped chicken breasts in the skillet and sear for 2-3 minutes per side until the bacon starts to crisp.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is crispy. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

For best results, use thin-cut bacon strips as they'll crisp up better and cook more evenly. If your chicken breasts are particularly thick, consider butterflying them before wrapping to ensure even cooking. The pesto can be made fresh or store-bought, but ensure it's not too oily as excess oil can make the bacon less crispy.

Easy Cauliflower Rice Stir-Fry

Cauliflower rice stir-fry is a versatile low-carb alternative to traditional rice-based dishes, perfect for those following ketogenic or low-carb diets. This quick and easy meal transforms simple cauliflower into a delicious, grain-free base that absorbs the flavors of vegetables and seasonings while maintaining its nutritional value.

The key to a successful cauliflower rice stir-fry lies in properly preparing the cauliflower and not overcooking it, which can lead to a mushy texture. When cooked correctly, the cauliflower maintains a rice-like consistency while complementing the other ingredients in the dish.

Cut the cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency. Heat olive oil in a large skillet over medium-high heat, add minced garlic and sauté until fragrant. Add the riced cauliflower and cook for 3-4 minutes, stirring occasionally. Push the cauliflower to one side of the pan, crack the eggs into the empty space, and scramble them. Once the eggs are cooked, mix them with the cauliflower rice and add the mixed vegetables. Continue cooking for 2-3 minutes until the vegetables are tender-crisp. Finally, add soy sauce, sesame oil, salt, and pepper, stirring to combine all ingredients thoroughly.

For best results, ensure the cauliflower is completely dry before processing, as excess moisture can make the final dish soggy. You can also prep the cauliflower rice in advance and store it in the refrigerator for up to 3 days, making meal preparation even quicker when needed.

Ingredients:

• 1 medium head cauliflower
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 2 eggs
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Green onions for garnish

Low-Carb Taco Lettuce Wraps

Low-carb taco lettuce wraps offer a fresh and healthy alternative to traditional tacos, replacing heavy tortillas with crisp lettuce leaves. This creative spin maintains all the beloved Mexican flavors while significantly reducing carbohydrate content, making it perfect for those following ketogenic or low-carb diets.

The combination of seasoned ground meat, fresh vegetables, and cool toppings creates a satisfying meal that's both nutritious and delicious. These wraps can be customized with various toppings and are perfect for casual dinners, meal prep, or entertaining guests who prefer lighter fare.

Ingredients:

• 1 pound ground beef (80/20)
• 1 head iceberg or romaine lettuce
• 2 tablespoons taco seasoning
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1 cup shredded cheddar cheese
• 1 avocado, sliced
• 1/2 cup sour cream
• 1 lime
• Salt and pepper to taste
• 2 tablespoons olive oil

Brown the ground beef in a large skillet over medium heat with olive oil. Add diced onions and garlic, cooking until the onions become translucent. Drain excess fat if desired, then add taco seasoning and stir to combine. Simmer for 5-7 minutes, allowing the flavors to meld together.

While the meat cooks, prepare the lettuce leaves by carefully separating them from the head, washing thoroughly, and patting dry. Arrange the meat mixture in the center of each leaf, then top with cheese, tomatoes, avocado slices, and a dollop of sour cream. Finish with a squeeze of fresh lime juice.

For best results, choose larger, sturdier lettuce leaves that can hold the filling without breaking. Store components separately if meal prepping, and assemble just before eating to maintain crispness. The meat mixture can be made ahead and reheated, making this an excellent option for busy weeknight dinners.

Garlic Butter Salmon With Asparagus

Garlic butter salmon with asparagus is a protein-rich, low-carb meal that combines the natural flavors of fresh fish with aromatic garlic and rich butter. This one-pan dish requires minimal preparation and delivers maximum taste while keeping carbohydrates to a minimum.

Perfect for busy weeknights or elegant dinner parties, this recipe takes less than 30 minutes to prepare and creates a restaurant-quality meal. The salmon fillets are cooked until perfectly tender while the asparagus maintains a satisfying crunch, all enhanced by the savory garlic butter sauce.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 pound fresh asparagus, trimmed
• 6 tablespoons butter
• 4 cloves garlic, minced
• 1 lemon
• 1 teaspoon dried Italian herbs
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Preheat the oven to 400°F (200°C). In a small saucepan, melt the butter over medium heat and add minced garlic, cooking until fragrant but not brown. Place the salmon fillets and trimmed asparagus on a large baking sheet, drizzle with olive oil, and season with salt and pepper. Pour the garlic butter mixture over both the salmon and asparagus, then squeeze half a lemon over everything.

Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. The exact cooking time will depend on the thickness of your salmon fillets. Once done, garnish with fresh parsley and serve with remaining lemon wedges.

For best results, bring the salmon to room temperature 15-20 minutes before cooking, and pat it dry with paper towels to ensure proper searing. Choose asparagus spears of similar thickness for even cooking, and if the spears are particularly thick, consider giving them a 5-minute head start in the oven before adding the salmon.

Mediterranean Tuna Salad Boats

Mediterranean Tuna Salad Boats combine the heart-healthy benefits of Mediterranean cuisine with a convenient, low-carb presentation. This refreshing dish replaces traditional bread with crisp romaine lettuce leaves, creating a light yet satisfying meal perfect for lunch or a quick dinner.

The recipe features protein-rich tuna enhanced with classic Mediterranean ingredients like kalamata olives, sun-dried tomatoes, and fresh herbs. The addition of cucumber and red onion provides a satisfying crunch, while a light dressing of olive oil and lemon juice ties all the flavors together harmoniously.

Ingredients:

• 2 cans (5 oz each) solid white tuna in water, drained
• 1/4 cup red onion, finely diced
• 1/2 cup cucumber, diced
• 1/4 cup kalamata olives, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano, minced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• 8-10 large romaine lettuce leaves

In a medium bowl, break up the tuna into flakes using a fork. Add the diced red onion, cucumber, olives, and sun-dried tomatoes.

In a separate small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the dressing. Pour the dressing over the tuna mixture and gently fold in the fresh herbs. Season with salt and pepper to taste.

Wash and dry the romaine lettuce leaves thoroughly, then trim them to create boat-shaped vessels. Divide the tuna mixture evenly among the lettuce boats.

For best results, chill the prepared tuna salad for at least 30 minutes before serving to allow the flavors to meld. The mixture can be made up to 24 hours in advance, but it's best to fill the lettuce boats just before serving to maintain their crispness. If packing for lunch, keep the tuna mixture and lettuce leaves separate until ready to eat.

Spinach and Feta Stuffed Mushrooms

Stuffed mushrooms are a perfect low-carb appetizer or side dish that combines the earthiness of mushrooms with the rich, tangy flavors of feta cheese and fresh spinach. This Mediterranean-inspired combination creates a satisfying dish that's both elegant and easy to prepare.

These stuffed mushrooms aren't only delicious but also align perfectly with keto and low-carb dietary requirements. Each serving provides a good amount of protein, healthy fats, and essential nutrients while keeping carbohydrates to a minimum.

Ingredients:

• 16 large button mushrooms
• 2 cups fresh spinach, chopped
• 8 oz feta cheese, crumbled
• 4 oz cream cheese, softened
• 3 cloves garlic, minced
• 1/4 cup onion, finely diced
• 2 tablespoons olive oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese

Clean the mushrooms and remove the stems, setting them aside. Chop the mushroom stems finely and combine them with spinach, feta, cream cheese, garlic, and onion in a bowl. Mix thoroughly until all ingredients are well incorporated.

Brush the mushroom caps with olive oil and fill each cap generously with the spinach-feta mixture. Sprinkle Parmesan cheese on top of each stuffed mushroom.

Place the stuffed mushrooms on a baking sheet and bake at 375°F (190°C) for 20-25 minutes, or until the mushrooms are tender and the filling is hot and slightly golden on top. The cheese should be melted and the tops lightly browned.

For best results, avoid washing mushrooms directly under water as they tend to absorb liquid and become soggy. Instead, clean them with a damp paper towel. The filling can be prepared up to 24 hours in advance and stored in the refrigerator, making this recipe perfect for entertaining or meal prep.

Sheet Pan Sausage and Brussels Sprouts

Sheet Pan Sausage and Brussels Sprouts is a delicious one-pan meal that combines the savory flavors of Italian sausage with crispy, caramelized Brussels sprouts. The dish requires minimal prep work and cleanup, making it perfect for busy weeknight dinners.

This low-carb recipe isn't only keto-friendly but also packed with nutrients from the Brussels sprouts, which are rich in vitamins C and K. The sausage adds protein and healthy fats, creating a satisfying meal that can be prepared in under 30 minutes.

Ingredients:

• 1 pound Italian sausage links
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon (optional)

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil. In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Arrange the seasoned Brussels sprouts on one side of the sheet pan. Place the sausage links on the other side of the pan, ensuring they're not touching the vegetables.

Bake for 20-25 minutes, flipping the sausages and stirring the Brussels sprouts halfway through cooking. The dish is done when the sausages are golden brown and cooked through (internal temperature of 160°F/71°C), and the Brussels sprouts are tender with crispy, caramelized edges.

For best results, ensure the Brussels sprouts are similar in size for even cooking, and don't overcrowd the pan as this can lead to steaming instead of roasting. If you prefer spicier flavors, you can use hot Italian sausage or add red pepper flakes to the seasoning mix. A squeeze of fresh lemon juice just before serving can brighten up the entire dish.

Creamy Tuscan Chicken With Sun-Dried Tomatoes

Creamy Tuscan chicken combines rich Italian flavors with a decadent sauce, making it a perfect low-carb dinner option that feels indulgent without the carbs. The combination of sun-dried tomatoes, spinach, and a garlic cream sauce creates a restaurant-quality meal right in your kitchen.

This one-pan dish features tender chicken breasts smothered in a flavorful sauce made with heavy cream, Parmesan cheese, and aromatic Italian seasonings. The sun-dried tomatoes add a sweet-tart element while the spinach provides color, texture, and nutrients.

• 4 chicken breasts, boneless and skinless
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes, julienned
• 3 cups fresh spinach
• 4 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon Italian seasoning
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• Salt and pepper to taste

Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken for 5-7 minutes per side until golden brown. Remove chicken and set aside.

In the same pan, add minced garlic and sauté until fragrant, about 1 minute. Add sun-dried tomatoes and chicken broth to the pan, scraping up any browned bits. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth. Add spinach and cook until wilted. Return chicken to the pan and simmer for 5-7 minutes until chicken is cooked through and sauce has thickened.

For best results, use room-temperature heavy cream to prevent curdling, and don't overheat the sauce once the cream is added. If the sauce becomes too thick, thin it with additional chicken broth. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently to prevent the sauce from separating.

Easy Ground Beef and Cabbage Skillet

Ground beef and cabbage skillet is a hearty, low-carb meal that combines savory ground beef with tender cabbage in a single pan. This budget-friendly dish delivers incredible flavor while keeping carbohydrates to a minimum, making it perfect for those following ketogenic or low-carb diets.

This one-pan wonder takes less than 30 minutes to prepare and requires minimal cleanup, making it an ideal weeknight dinner option. The combination of seasoned ground beef and cabbage creates a satisfying meal that's both nutritious and filling, while also being naturally gluten-free.

Ingredients:

• 1 pound ground beef (80/20)
• 1 medium head cabbage, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon Worcester sauce
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon caraway seeds (optional)
• 1/2 cup beef broth

Heat a large skillet over medium-high heat and add olive oil. Once hot, add the diced onion and cook until translucent, about 3-4 minutes. Add the ground beef and break it apart with a wooden spoon, cooking until browned and no pink remains. Add the minced garlic and cook for another minute until fragrant. Stir in all the seasonings, then add the chopped cabbage and beef broth. Cover the skillet and reduce heat to medium-low, allowing the cabbage to steam for 10-12 minutes or until it reaches your desired tenderness, stirring occasionally.

For the best results, chop the cabbage into uniform, bite-sized pieces to ensure even cooking. The dish can be stored in an airtight container in the refrigerator for up to 4 days, and the flavors often improve the next day. If the mixture seems dry during cooking, add additional beef broth a few tablespoons at a time to maintain moisture and prevent sticking.

Parmesan-Crusted Baked Cod

Parmesan-crusted baked cod transforms a simple fish into an elegant, low-carb dinner option that's both healthy and satisfying. This dish combines the natural mild flavor of cod with a crispy, savory coating that adds texture and depth without excessive carbohydrates.

The key to this recipe's success lies in its perfectly balanced combination of Parmesan cheese, herbs, and seasonings that form a golden crust while keeping the fish underneath moist and tender. The entire dish comes together in under 30 minutes, making it an ideal choice for busy weeknight dinners.

• 4 cod fillets (6 oz each)
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 lemon, cut into wedges

Preheat the oven to 400°F (200°C). Pat the cod fillets dry with paper towels to remove excess moisture. In a shallow dish, combine the Parmesan cheese, garlic powder, dried parsley, paprika, salt, and pepper. Brush each fillet with olive oil, then coat thoroughly in the Parmesan mixture, pressing gently to adhere.

Place the coated fillets on a lined baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork and the coating is golden brown. The internal temperature should reach 145°F (63°C). Let rest for 2-3 minutes before serving with lemon wedges.

For best results, ensure the cod fillets are completely thawed and dried before coating. If the fillets are very thick, you may need to increase cooking time by 2-3 minutes. Avoid moving the fish while it's cooking to maintain the integrity of the Parmesan crust. The dish can be stored in an airtight container in the refrigerator for up to 2 days, though the coating may lose some crispiness upon reheating.

Mexican Cauliflower Rice Bowl

Mexican Cauliflower Rice Bowl combines the vibrant flavors of traditional Mexican cuisine with a low-carb twist by substituting regular rice with cauliflower rice. This colorful and nutritious dish delivers all the satisfaction of a burrito bowl while keeping carbohydrates to a minimum, making it perfect for those following ketogenic or low-carb diets.

The bowl features seasoned cauliflower rice as its base, topped with Mexican-spiced protein, fresh vegetables, and creamy additions like avocado and sour cream. Each component brings its own texture and flavor, creating a balanced meal that's both filling and healthy.

Ingredients:

• 1 large head cauliflower
• 1 pound ground beef or chicken
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons taco seasoning
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cup sour cream
• 1 cup shredded cheese
• Fresh cilantro
• Lime wedges
• Salt and pepper to taste

Process the cauliflower in a food processor until it reaches a rice-like consistency. Heat olive oil in a large skillet over medium heat and sauté the cauliflower rice for 5-7 minutes until tender but not mushy. Remove and set aside.

In the same pan, cook the ground meat with taco seasoning until browned. Sauté the onions, garlic, and bell peppers until softened.

Layer the bowls starting with the cauliflower rice, followed by the seasoned meat and vegetables. Top with cherry tomatoes, avocado slices, sour cream, shredded cheese, and fresh cilantro. Serve with lime wedges for squeezing over the top.

For best results, don't overcook the cauliflower rice as it can become mushy. The cauliflower can be riced ahead of time and stored in the refrigerator for up to 3 days. To reduce moisture content, pat the riced cauliflower with paper towels before cooking. Individual components can be prepared separately and stored, making this an excellent meal prep option.

15-Minute Egg Roll in a Bowl

Egg Roll in a Bowl is a deconstructed version of the popular Asian appetizer that delivers all the flavors without the carb-heavy wrapper. This quick and satisfying meal transforms traditional egg roll filling into a bowl format that's perfect for those following a low-carb or keto diet.

Ready in just 15-20 minutes, this one-pan dish combines ground meat with shredded cabbage and carrots, seasoned with classic Asian flavors like soy sauce, ginger, and sesame oil. The result is a savory, crunchy, and healthy meal that can be prepared faster than delivery would take.

Ingredients:

• 1 pound ground pork
• 1 medium cabbage, shredded
• 2 carrots, julienned
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 green onions, sliced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon black pepper
• Salt to taste
• Optional: sriracha sauce

Heat a large skillet over medium-high heat and brown the ground pork, breaking it into small pieces. Once the meat is nearly cooked through, add the minced garlic and grated ginger, cooking for another minute until fragrant. Add the shredded cabbage and carrots to the skillet, stirring to combine with the meat mixture. Pour in the soy sauce, sesame oil, and rice vinegar, then continue cooking until the cabbage is tender-crisp, about 5-7 minutes.

Remove from heat and stir in the sliced green onions. Taste and adjust seasoning with salt, pepper, and additional soy sauce if needed. Serve hot in bowls, optionally topped with sriracha sauce for extra heat.

For best results, don't overcook the cabbage – it should maintain some crunch for texture. The dish can be made ahead and reheated, though the vegetables will soften more upon reheating. Using pre-shredded cabbage can significantly reduce prep time, and the recipe can be customized with ground chicken or turkey instead of pork.