Dairy-Free Barbacoa Burrito Bowl
Savor the rich, smoky flavors of this Dairy-Free Barbacoa Burrito Bowl—a hearty and nourishing meal that’s perfect for a weeknight dinner or meal prep. This recipe features tender, slow-cooked beef chuck roast infused with bold chipotle peppers, aromatic spices, and tangy apple cider vinegar, creating a melt-in-your-mouth barbacoa that’s packed with flavor. The shredded beef is served atop a bed of fluffy white rice, alongside perfectly seasoned black beans, creamy guacamole, and zesty homemade pico de gallo for a vibrant and satisfying combination. Completely dairy-free, this customizable bowl is an ideal choice for those with dietary restrictions or anyone seeking a wholesome and delicious meal. Perfect for feeding a crowd or enjoying leftovers, this burrito bowl promises to become a staple in your recipe rotation!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 3 whole Chipotle peppers in adobo sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.25 teaspoon Ground cloves
- 2 Bay leaves
- 1.25 cups Apple cider vinegar
- 1 cup Beef broth
- 2 cups White rice
- 3 cups Water
- 1 tablespoon Vegetable oil
- 2 teaspoons Salt
- 15 ounces Black beans, canned, drained and rinsed
- 2 tablespoons Fresh lime juice
- 2 Ripe avocados
- 2 Tomatoes, chopped
- 0.5 Red onion, finely chopped
- 0.5 cup Cilantro, chopped
- 0.5 teaspoon Salt
- 1 Lime, juiced
Instructions
Preheat your oven to 300°F (150°C).
In a large ovenproof pot or Dutch oven, heat olive oil over medium-high heat. Season the beef chuck roast with salt and sear each side until browned, about 4 minutes per side. Remove and set aside.
Lower heat to medium, add minced garlic, and sauté for about 1 minute until fragrant. Transfer the garlic to a blender or food processor.
Add chipotle peppers, ground cumin, oregano, ground cloves, bay leaves, apple cider vinegar, and beef broth to the blender. Blend until smooth to create a sauce.
Return the beef to the pot and pour the sauce over it. Cover and transfer to the oven. Cook for 4 to 5 hours, or until the beef is very tender and easy to shred.
While the beef is cooking, prepare the rice. In a medium saucepan, combine the rice, water, vegetable oil, and salt. Bring to a boil, then reduce to low heat, cover, and let simmer for about 18 minutes.
When the rice is cooked, fluff with a fork and set aside.
Mash avocados in a bowl for guacamole. Stir in lime juice and a pinch of salt. Set aside.
Combine chopped tomatoes, red onion, and cilantro in another bowl. Add lime juice and salt to taste to make pico de gallo. Set aside.
Once beef is cooked, remove from oven and shred with two forks. Mix the beef with sauce to ensure it's fully coated.
Assemble the burrito bowls by placing a base of rice in each bowl, then adding shredded barbacoa beef, black beans, guacamole, and pico de gallo. Serve immediately and enjoy!
Nutrition Facts
Calories |
4201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.5 g | 349% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7424 mg | 323% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 14.0 g | ||
| Protein | 211.4 g | 423% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 6444 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
