Gluten-Free Barbacoa Burrito Bowl
Savor the bold and savory flavors of this Gluten-Free Barbacoa Burrito Bowl, a customizable, wholesome meal that's perfect for weeknight dinners or meal prep. This recipe features tender, slow-cooked beef chuck roast infused with smoky chipotle peppers, aromatic spices like cumin and cloves, and a zesty blend of lime juice and apple cider vinegar. Layered over a bed of fluffy gluten-free white rice, the shredded barbacoa is paired with hearty black beans, sweet corn kernels, juicy cherry tomatoes, creamy avocado slices, and a vibrant cilantro garnish. Topped off with tangy sour cream and a sprinkle of cheddar cheese, this burrito bowl is a fiesta of color, texture, and taste—all naturally gluten-free! With just 20 minutes of prep and a slow cooker doing the hard work, this is an effortless, crowd-pleasing recipe you'll return to again and again.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Chipotle peppers in adobo sauce
- 1 cup Beef broth
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.25 teaspoon Ground cloves
- 4 pieces Garlic cloves
- 2 pieces Bay leaves
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 2 cups Cooked white rice
- 1 cup Black beans
- 1 cup Corn kernels
- 1 cup Cherry tomatoes
- 1 pieces Avocado
- 0.5 cup Fresh cilantro
- 0.5 cup Sour cream
- 0.5 cup Grated cheddar cheese
Instructions
Trim excess fat from the beef chuck roast and cut it into large chunks.
In a food processor or blender, combine chipotle peppers in adobo sauce, beef broth, apple cider vinegar, lime juice, ground cumin, dried oregano, ground cloves, garlic cloves, salt, and pepper. Blend until smooth.
Place the beef chunks in a slow cooker and pour the blended sauce over the beef. Add the bay leaves. Stir to coat the meat evenly.
Cover the slow cooker and cook on low for 6-8 hours or until the beef is tender and can be easily shredded with a fork.
Once cooked, remove the bay leaves and shred the beef in the slow cooker using two forks, mixing it well with the sauce.
Prepare the rice by cooking according to the package instructions. Ensure it's gluten-free certified.
Heat the black beans and corn kernels until warm.
Halve the cherry tomatoes, slice the avocado, and chop the fresh cilantro.
To assemble each burrito bowl, start by adding a layer of cooked rice as the base.
Top the rice with a generous portion of shredded barbacoa beef.
Add black beans, corn, halved cherry tomatoes, and avocado slices.
Garnish with a sprinkle of fresh cilantro, a dollop of sour cream, and a bit of grated cheddar cheese.
Serve immediately and enjoy your gluten-free barbacoa burrito bowl.
Nutrition Facts
Calories |
3812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.8 g | 323% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 4145 mg | 180% | |
| Total Carbohydrate | 195.7 g | 71% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 26.8 g | ||
| Protein | 215.3 g | 431% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 916 mg | 70% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 4665 mg | 99% | |
*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.
