Paleo Barbacoa Burrito Bowl
Elevate your meal prep game with this flavorful Paleo Barbacoa Burrito Bowl, a wholesome and satisfying dish that delivers bold Mexican-inspired flavors while staying true to paleo principles. Featuring melt-in-your-mouth barbacoa made from slow-cooked beef chuck roast infused with garlic, chipotle chili, and aromatic spices, this recipe offers a rich, smoky taste without processed ingredients. Paired with zesty cilantro-lime cauliflower rice and vibrant toppings like creamy avocado, crisp radishes, sweet cherry tomatoes, and crunchy romaine lettuce, each bowl is a celebration of freshness and nourishment. Perfect for meal prep or a weeknight family dinner, this paleo-friendly, gluten-free, and grain-free barbacoa burrito bowl is as customizable as it is delicious. Enjoy guilt-free indulgence with a dish that proves that healthy eating never has to compromise on flavor!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Avocado oil
- 6 whole Garlic cloves
- 2 teaspoons Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Chipotle chili powder
- 2 tablespoons Apple cider vinegar
- 1 cup Beef broth
- 3 whole Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 4 cups Cauliflower rice
- 0.5 cup Cilantro
- 2 tablespoons Lime juice
- 1 head Romaine lettuce
- 2 whole Avocados
- 4 whole Radishes
- 1 cup Cherry tomatoes
Instructions
Cut the beef chuck roast into large chunks, trimming excess fat.
Heat avocado oil in a large skillet over medium-high heat. Sear the beef pieces on all sides until browned.
Place the beef in a slow cooker. Add minced garlic, oregano, cumin, chipotle chili powder, apple cider vinegar, beef broth, bay leaves, salt, and pepper.
Cover and cook on low for 8 hours, or until the beef is tender and falls apart easily.
Once the beef is cooked, shred it with two forks and mix with the juices in the slow cooker.
Steam or sauté the cauliflower rice until tender. Toss with chopped cilantro and lime juice to taste.
Prepare the vegetables: chop romaine lettuce, slice avocados and radishes, and halve cherry tomatoes.
To assemble the burrito bowls, start by layering cauliflower rice, romaine lettuce, and shredded barbacoa.
Top with avocado slices, radish slices, and cherry tomatoes.
Garnish with additional cilantro and lime wedges if desired. Serve immediately.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 4.0 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1280 mg | 27% | |
*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.
