Keto Barbacoa Burrito Bowl
Indulge in the bold, smoky flavors of this Keto Barbacoa Burrito Bowl, a low-carb twist on a classic favorite! Featuring tender, slow-cooked beef chuck roast infused with the zesty goodness of chipotle peppers, apple cider vinegar, and lime juice, this dish is a flavor-packed delight. Served over a bed of perfectly seasoned cauliflower rice and finished with fresh toppings like creamy avocado, tangy sour cream, and vibrant cilantro, it delivers all the satisfaction of a burrito bowl without the carbs. Perfect for meal prep or a wholesome weeknight dinner, this recipe is gluten-free, keto-friendly, and irresistibly delicious. Skip the tortillas and savor this hearty, healthy comfort food!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 cup beef broth
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cloves
- 6 garlic cloves, minced
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 cups cauliflower, riced
- 2 tablespoons olive oil
- 0.5 cup cilantro, chopped
- 1 avocado, sliced
- 1 cup diced tomatoes
- 0.5 cup sour cream
- 1 cup shredded cheese
Instructions
1. Cut the beef chuck roast into large chunks and season with salt and black pepper.
2. In a slow cooker, combine beef broth, chipotle peppers in adobo sauce, apple cider vinegar, lime juice, ground cumin, dried oregano, ground cloves, and minced garlic. Stir well.
3. Add the beef chunks to the slow cooker, ensuring they are covered with the sauce.
4. Cover and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.
5. Once cooked, shred the beef using two forks and let it soak in the sauce while preparing other components.
6. In a large pan over medium heat, add olive oil and cauliflower rice. Cook for about 5-7 minutes until the cauliflower rice is tender. Season with a pinch of salt.
7. Assemble the burrito bowl by placing a layer of cauliflower rice in the bottom of each serving bowl.
8. Top each bowl with a serving of shredded barbacoa beef.
9. Garnish with sliced avocado, chopped cilantro, diced tomatoes, shredded cheese, and a dollop of sour cream.
10. Serve immediately and enjoy your flavorful Keto Barbacoa Burrito Bowl.
Nutrition Facts
Calories |
3788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.6 g | 382% | |
| Saturated Fat | 121.0 g | 605% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 6572 mg | 286% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 31.4 g | ||
| Protein | 222.8 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1484 mg | 114% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 6433 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.
