Dairy-Free Chipotle Brisket Bowl
Indulge in the smoky, spicy comfort of a Dairy-Free Chipotle Brisket Bowl—a hearty, flavor-packed meal that's perfect for satisfying your cravings! This recipe features tender, slow-braised beef brisket infused with the earthy heat of chipotle peppers in adobo sauce and aromatic spices like cumin and smoked paprika. Paired with fluffy long-grain rice and fresh toppings like juicy diced tomatoes, creamy avocado, and zesty lime, this dish strikes the perfect balance of bold flavors and bright, refreshing accents. With no dairy in sight, it’s an ideal option for those following a dairy-free diet without compromising on taste. Whether you're hosting a gathering or meal-prepping for the week, this recipe, brimming with wholesome ingredients, is sure to be a crowd-pleaser. Remember to let the rich sauce soak into your rice for the ultimate bite!
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Recipe Information
Ingredients
- 2 pounds beef brisket
- 2 cans chipotle peppers in adobo sauce
- 1 large onion
- 4 large garlic cloves
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 cups beef stock
- 2 cups long grain rice
- 4 cups water
- 2 tablespoons olive oil
- 3 medium roma tomatoes
- 1 large avocado
- 0.5 cup cilantro
- 1 large lime
Instructions
1. Preheat your oven to 325°F (160°C).
2. Trim excess fat from the brisket and season it with cumin, smoked paprika, sea salt, and black pepper on both sides.
3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. Sear the brisket in the pot until it is browned on all sides, approximately 4-5 minutes per side. Set the brisket aside.
5. Chop the onion and mince the garlic cloves.
6. In the same pot, add the onions and garlic, sautéing until the onions are translucent, approximately 5 minutes.
7. Add the chipotle peppers with adobo sauce and beef stock to the pot, stirring to combine.
8. Return the seared brisket to the pot, covering it with the sauce.
9. Cover the pot with a lid and transfer it to the preheated oven. Braise the brisket for 2.5 to 3 hours, or until the meat is tender and pulls apart easily.
10. While the brisket is cooking, rinse the rice under cold water and drain well.
11. In a medium saucepan, bring the water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and fluffy.
12. Dice the roma tomatoes and avocado. Roughly chop the cilantro and cut the lime into wedges.
13. Once the brisket is cooked, shred it using two forks directly in the pot to mix with the sauce.
14. To assemble the bowls, start with a base of rice, add a generous portion of shredded chipotle brisket, and top with diced tomatoes, avocado, and cilantro.
15. Serve with lime wedges on the side for an added zest.
Nutrition Facts
Calories |
4646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.0 g | 241% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 11006 mg | 479% | |
| Total Carbohydrate | 424.5 g | 154% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 31.2 g | ||
| Protein | 332.5 g | 665% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 527 mg | 41% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 6841 mg | 146% | |
*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.
