Whole30 Barbacoa Burrito Bowl
Savor the bold and wholesome flavors of this Whole30 Barbacoa Burrito Bowl, a nutrient-packed recipe designed for health-conscious foodies craving a satisfying meal. Featuring tender, slow-cooked beef chuck roast infused with smoky chipotle peppers, zesty lime juice, and aromatic spices like cumin and oregano, this dish is a showstopper. Served over a bed of cauliflower rice and layered with vibrant toppings—crisp lettuce, creamy avocado, fresh cilantro, and crunchy radishes—this grain-free and dairy-free creation is a perfect balance of flavor and texture. With minimal prep time and a set-it-and-forget-it slow-cooker technique, it’s an effortless way to enjoy a Whole30-compliant meal that doesn’t compromise on taste. Ideal for meal prep or a dinner that wows, this barbacoa bowl is as wholesome as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 tablespoons coconut oil
- 1 large onion, chopped
- 5 garlic cloves, minced
- 3 tablespoons Chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 cup beef broth, Whole30 compliant
- 4 cups cauliflower rice
- 1 bunch fresh cilantro, chopped
- 2 avocado, sliced
- 1 cup sliced radishes
- 1 cup diced tomatoes
- 2 cups lettuce, shredded
- to taste salt and pepper
Instructions
Season the beef chuck roast with sea salt and black pepper.
Heat coconut oil in a large skillet over medium-high heat. Sear the beef on all sides until well browned, about 2-3 minutes per side.
Place the seared beef in a slow cooker. Add chopped onion, minced garlic, chopped chipotle peppers in adobo sauce, ground cumin, dried oregano, lime juice, apple cider vinegar, and beef broth.
Cover the slow cooker and cook on low for 8 hours or high for 4 hours until the beef is tender and easily shreds with a fork.
While the beef is cooking, prepare the cauliflower rice. Sauté the cauliflower rice over medium heat in a non-stick skillet for about 5-7 minutes until lightly browned and tender. Add salt and pepper to taste.
Once the beef is done, use two forks to shred the meat in the slow cooker. Stir to combine the meat with the sauce.
Assemble the burrito bowls: start with a bed of cauliflower rice, then top with shredded barbacoa, shredded lettuce, chopped cilantro, diced tomatoes, sliced radishes, and avocado slices.
Serve immediately and enjoy your Whole30 Barbacoa Burrito Bowl.
Nutrition Facts
Calories |
3380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.2 g | 331% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7085 mg | 308% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 30.4 g | ||
| Protein | 192.2 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 6631 mg | 141% | |
*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.
