High Protein Barbacoa Burrito Bowl
Fuel your day with this High Protein Barbacoa Burrito Bowl, a mouthwatering meal that combines tender, slow-cooked barbacoa beef with wholesome quinoa and vibrant, nutrient-packed toppings. Packed with protein from the flavorful beef and hearty black beans, this versatile dish is as nutritious as it is satisfying. The smoky adobo sauce, chipotle peppers, and lime juice create a bold, zesty base, while fresh ingredients like creamy avocado, juicy cherry tomatoes, crisp red onion, and sweet corn add texture and brightness. Served over fluffy quinoa and finished with a garnish of fresh cilantro, this recipe delivers a winning combination of flavors and nutrients. Perfect for meal prep or a family dinner, this burrito bowl is a healthier, homemade alternative to a takeout favorite.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 cup beef broth
- 2 tablespoons adobo sauce
- 2 pieces chipotle peppers in adobo
- 4 pieces garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cloves
- 0.25 cup lime juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 15-ounce can black beans
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 whole avocado
- 1 cup cherry tomatoes
- 0.5 bunch fresh cilantro
- 0.5 cup red onion
- 1 cup corn kernels
Instructions
Trim excess fat from the beef chuck roast, cut it into large chunks, and place it in a slow cooker.
In a blender, combine beef broth, adobo sauce, chipotle peppers, garlic cloves, ground cumin, oregano, ground cloves, lime juice, salt, and black pepper. Blend until smooth.
Pour the blended mixture over the beef in the slow cooker, ensuring all pieces are well-coated.
Cover and cook on low for 6-8 hours or until the beef shreds easily with a fork.
About 30 minutes before serving, rinse the quinoa under cold water.
In a medium saucepan, bring 2 cups of water to a boil, add quinoa, and reduce to a simmer. Cover and cook for 15 minutes or until water is absorbed. Fluff with a fork.
While the quinoa is cooking, heat olive oil in a small pan over medium heat. Drain and rinse the black beans, then add to the pan and cook until heated through.
Prepare toppings: Dice the avocado, cut cherry tomatoes in halves, chop fresh cilantro, and finely chop the red onion.
Once the beef is ready, shred it using two forks and mix it well in the cooking juices.
To assemble the burrito bowls, divide cooked quinoa evenly among serving bowls.
Top with shredded barbacoa beef, black beans, avocado, cherry tomatoes, corn kernels, red onion, and cilantro.
Serve immediately while warm, and enjoy your protein-packed barbacoa burrito bowl!
Nutrition Facts
Calories |
3903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.5 g | 306% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9502 mg | 413% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 25.9 g | ||
| Protein | 227.5 g | 455% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 4863 mg | 103% | |
*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.
