Low Carb Chipotle Brisket Bowl
Indulge in the bold, smoky flavors of this Low Carb Chipotle Brisket Bowl, a protein-packed recipe that's perfect for keto enthusiasts and anyone seeking a hearty, nutritious meal. Tender, slow-roasted beef brisket is infused with a zesty chipotle marinade featuring garlic, cumin, and lime for a mouthwatering depth of flavor. Served over fluffy cauliflower rice, this bowl is layered with vibrant toppings like creamy avocado, crunchy shredded cabbage, zesty sour cream, and a sprinkle of fresh cilantro and green onions for a satisfying, textural contrast. With minimal prep and oven-braised perfection, this dish is a low-carb dream that’s perfect for meal prep or a weeknight dinner. Treat yourself to a guilt-free fiesta of flavors while staying true to your low-carb lifestyle!
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Recipe Information
Ingredients
- 2 pounds beef brisket
- 3 tablespoons chipotle in adobo sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 4 cups cauliflower rice
- 2 avocados
- 2 cups shredded cabbage
- 0.5 cup sour cream
- 0.25 cup fresh cilantro
- 2 green onions
- 1 cup water
Instructions
Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
In a small bowl, mix together the chipotle in adobo sauce, olive oil, garlic powder, onion powder, cumin, salt, black pepper, and lime juice to form a marinade.
Rub the brisket generously with the marinade. Ensure that all surfaces are well coated.
Place the brisket in a roasting pan, add water, and cover it tightly with aluminum foil.
Roast the brisket in the preheated oven for about 4 hours, or until it is tender enough to shred with a fork.
While the brisket is cooking, prepare the cauliflower rice. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for about 5-7 minutes until tender. Season with salt and pepper to taste and set aside.
Once the brisket is cooked, remove it from the oven and allow it to rest for about 10 minutes before slicing or shredding.
Slice the avocados and chop the cilantro and green onions for garnish.
To assemble the bowls, start by spooning a generous portion of cauliflower rice into each bowl. Top with shredded brisket, slices of avocado, a handful of shredded cabbage, and a dollop of sour cream.
Garnish with chopped cilantro and sliced green onions.
Serve immediately and enjoy your flavorful low-carb chipotle brisket bowl!
Nutrition Facts
Calories |
3488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 910 mg | 303% | |
| Sodium | 6452 mg | 281% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 29.8 g | ||
| Protein | 293.9 g | 588% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 562 mg | 43% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 6071 mg | 129% | |
*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.
