Sugar-Free Barbacoa Burrito Bowl
Indulge in the bold and smoky flavors of this **Sugar-Free Barbacoa Burrito Bowl**, a wholesome and low-carb twist on a beloved classic. Tender, slow-cooked barbacoa beef—seasoned with a rich blend of chipotle peppers, lime juice, cumin, and a hint of cloves—takes center stage in this bowl. Nestled atop a bed of fluffy cauliflower rice and paired with hearty black beans, juicy cherry tomatoes, and creamy avocado, this recipe delivers a nutrient-packed meal that’s both satisfying and guilt-free. Ready in just 25 minutes of prep and 8 hours of slow cooking, it’s perfect for meal prepping or serving up a crowd-pleasing dinner. Topped with fresh cilantro and a zesty lime garnish, this sugar-free bowl is a vibrant, flavorful feast that will leave you craving more. Ideal for those following low-carb, paleo, or gluten-free diets, it’s a must-try for healthy food enthusiasts!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large white onion
- 5 units garlic cloves
- 3 units chipotle peppers in adobo sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoons ground cloves
- 2 cups beef broth
- 4 cups cauliflower rice
- 1 can (15 oz) black beans
- 1 cup cherry tomatoes
- 1 large avocado
- 0.5 cup cilantro
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
Begin by preparing the barbacoa beef: cut the beef chuck roast into large chunks and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks on all sides until well browned, about 2-3 minutes per side.
Transfer seared beef to a slow cooker.
In the same skillet, add diced onions and minced garlic. Sauté for 3-4 minutes until the onions become translucent.
Add the sautéed onions and garlic to the slow cooker along with chipotle peppers, apple cider vinegar, lime juice, ground cumin, dried oregano, ground cloves, and beef broth.
Cover the slow cooker and cook on low for 8 hours, or until the beef is tender and easy to shred.
Once cooked, shred the beef using two forks and mix well with the juices in the slow cooker.
For the bowl assembly, prepare the cauliflower rice by steaming or sautéing in a pan for 5-7 minutes until tender.
Rinse and drain black beans.
Halve the cherry tomatoes and dice the avocado.
Chop the cilantro for garnish.
To assemble each bowl, start with a base of cauliflower rice, add a portion of shredded barbacoa, black beans, cherry tomatoes, and avocado slices.
Garnish with chopped cilantro and an optional squeeze of lime juice for added zest. Serve immediately.
Nutrition Facts
Calories |
3560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.5 g | 316% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8799 mg | 383% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 29.5 g | ||
| Protein | 212.6 g | 425% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 5610 mg | 119% | |
*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.
