Low Carb Barbacoa Burrito Bowl
Savor the bold and zesty flavors of this Low Carb Barbacoa Burrito Bowl—a wholesome, keto-friendly twist on a Tex-Mex favorite. Tender, slow-cooked beef chuck roast is simmered to perfection in a rich blend of chipotle peppers, adobo sauce, and spices, then nestled atop a bed of sautéed cauliflower rice. The vibrant toppings, including creamy avocado, juicy cherry tomatoes, and fresh cilantro, bring a burst of freshness to each bite, while a dollop of tangy sour cream ties it all together. Perfect for meal prep or a satisfying weeknight dinner, this easy-to-make recipe is packed with flavor while keeping carbs in check. Whether you're following a low-carb lifestyle or simply craving something delicious, this burrito bowl delivers big on taste and nutrition!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 4 cloves Minced garlic
- 3 pieces Chipotle peppers in adobo sauce
- 2 tablespoons Adobo sauce
- 1 tablespoon Ground cumin
- 2 teaspoons Dried oregano
- 1 teaspoon Freshly ground black pepper
- 0.25 teaspoon Ground cloves
- 1 cup Beef broth
- 0.25 cup Fresh lime juice
- 4 cups Cauliflower rice
- 0.5 cup Fresh cilantro, chopped
- 2 medium Diced avocado
- 1 cup Cherry tomatoes, halved
- 0.5 cup Sour cream
- 1 teaspoon Salt
- 1 tablespoon Olive oil
Instructions
Start by seasoning the beef chuck roast with salt and black pepper on all sides.
Place the beef in a slow cooker. Add minced garlic, chipotle peppers, adobo sauce, ground cumin, oregano, black pepper, ground cloves, beef broth, and lime juice.
Cover and cook on low for 8 hours, or until the beef easily shreds.
Once the beef is cooked, remove it from the slow cooker and shred it with two forks. Return it to the juices in the slow cooker to keep warm.
In a large skillet over medium heat, add olive oil and then the cauliflower rice. Sauté until tender, about 5 minutes.
To assemble the burrito bowls, place a generous scoop of cauliflower rice in each bowl. Top with shredded barbacoa beef, and garnish with fresh cilantro, diced avocado, and halved cherry tomatoes.
Add a dollop of sour cream to each bowl for added creaminess.
Serve immediately and enjoy your low-carb barbacoa burrito bowl!
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.7 g | 344% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 5266 mg | 229% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 28.2 g | ||
| Protein | 193.7 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 5986 mg | 127% | |
*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.
