Paleo Chipotle Brisket Bowl
Dive into the bold, hearty flavors of the Paleo Chipotle Brisket Bowl—a wholesome, protein-packed dish that’s perfect for weeknight dinners or meal prepping. This recipe features tender, slow-braised beef brisket infused with the smoky heat of chipotle peppers, cumin, and smoked paprika, all cooked to perfection in a rich beef broth. Served over zesty cilantro-lime cauliflower rice and topped with fresh, vibrant ingredients like red bell peppers, creamy avocado, and juicy cherry tomatoes, this flavorful bowl is grain-free, dairy-free, and paleo-friendly. With its tender meat, vibrant veggies, and a kick of spice, this bowl is a satisfying, nutrient-packed meal designed to keep you energized. Whether you’re following a paleo lifestyle or just looking for a delicious, balanced dinner, this chipotle brisket bowl is sure to become a favorite!
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Recipe Information
Ingredients
- 2 pounds Beef brisket
- 2 tablespoons Olive oil
- 2 tablespoons Chipotle peppers in adobo sauce
- 4 cloves Garlic cloves, minced
- 1 large Onion, diced
- 2 cups Beef broth
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cauliflower rice
- 0.5 cup Cilantro, chopped
- 2 tablespoons Lime juice
- 1 large Red bell pepper, sliced
- 1 large Avocado, sliced
- 1 cup Cherry tomatoes, halved
Instructions
Preheat the oven to 300°F (150°C).
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.
Season the brisket with salt and black pepper. Sear the brisket in the pot for about 4 minutes on each side until browned. Remove the brisket and set aside.
In the same pot, add the onions and garlic. Sauté for about 3 minutes until onion is translucent.
Stir in the chipotle peppers, cumin, and smoked paprika. Cook for another 2 minutes to release flavors.
Return the brisket to the pot along with any juices that may have collected. Pour in beef broth, making sure the brisket is covered about 3/4 of the way.
Cover the pot with a lid and transfer to the oven. Braise the brisket for about 4 hours, or until tender and easily shredded.
While the brisket is cooking, steam or sauté the cauliflower rice according to your preference. Mix in the chopped cilantro and lime juice, and set aside.
Once the brisket is done, remove it from the oven and let it rest for a few minutes. Slice or shred the brisket as desired.
To assemble the bowls, divide the cilantro-lime cauliflower rice among 4 bowls.
Top each bowl with slices of brisket, sliced red bell pepper, avocado, and cherry tomatoes.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 8047 mg | 350% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 30.9 g | ||
| Protein | 296.6 g | 593% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 447 mg | 34% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 6191 mg | 132% | |
*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.
