Low Sodium Barbacoa Burrito Bowl
Indulge in the bold and savory flavors of our Low Sodium Barbacoa Burrito Bowl, a healthier twist on a crowd-favorite meal. This recipe features tender, slow-cooked beef chuck roast infused with a zesty blend of herbs and spices like chipotles in adobo, cumin, oregano, and fresh lime juice, all simmered in low sodium beef broth to keep the sodium levels in check. Served over a bed of fluffy brown or white rice and topped with wholesome ingredients like black beans, diced tomatoes, avocado, and shredded lettuce, this dish offers a perfect balance of texture and flavor. With just 20 minutes of prep time and the convenience of a slow cooker, this burrito bowl delivers restaurant-quality taste with minimal effort, making it an ideal option for meal prep or a satisfying family dinner. Healthy, hearty, and packed with vibrant toppings, this recipe is sure to become a new favorite for anyone looking for delicious low-sodium meal ideas!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 medium, chopped white onion
- 4 minced garlic cloves
- 2 tablespoons apple cider vinegar
- 1 cup low sodium beef broth
- 2 canned, minced chipotles in adobo sauce
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 bay leaf
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- 2 cups cooked brown or white rice
- 1 cup, rinsed and drained black beans
- 1 cup diced tomatoes
- 1 sliced avocado
- 1 cup, shredded lettuce
Instructions
Trim excess fat from the beef chuck roast and cut it into roughly 4 large pieces.
In a slow cooker, place the beef pieces and add the chopped onion and minced garlic over the top.
In a small bowl, mix the apple cider vinegar, low sodium beef broth, minced chipotles in adobo, oregano, cumin, and lime juice until combined. Pour this mixture over the beef.
Add the bay leaf to the slow cooker. Cover and cook on low for about 6 to 8 hours, or until the beef is tender and easily pulled apart with a fork.
Remove the bay leaf. Shred the beef using two forks directly in the slow cooker to absorb more of the flavorful juices.
Prepare your rice as directed on the package (use unsalted water to keep sodium levels low).
Assemble the burrito bowls by placing a bed of cooked rice at the bottom of each bowl.
Top the rice with shredded barbacoa beef, adding black beans, diced tomatoes, sliced avocado, and shredded lettuce.
Garnish with chopped cilantro and any additional lime juice if desired.
Nutrition Facts
Calories |
3120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.7 g | 246% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1758 mg | 76% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 16.6 g | ||
| Protein | 192.1 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 3841 mg | 82% | |
*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.
