Whole30 Chipotle Brisket Bowl
Smoky, tender, and irresistibly flavorful, this Whole30 Chipotle Brisket Bowl is a perfect fusion of comfort food and wholesome eating. This recipe features slow-cooked beef brisket infused with the bold, spicy kick of chipotle peppers in adobo sauce, balanced with aromatic cumin and paprika. Paired with zesty cilantro-lime cauliflower rice, creamy avocado slices, and crisp radishes, this bowl is loaded with vibrant textures and fresh flavors. Ideal for meal prep or a hearty dinner, it’s paleo-friendly, gluten-free, and dairy-free, making it a satisfying choice for those on a Whole30 reset. Whether you're nourishing your body or craving a wholesome twist on a classic brisket dish, this bowl is as nutritious as it is indulgent.
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Recipe Information
Ingredients
- 2 pounds Beef brisket
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 4 minced Garlic cloves
- 2 chopped Chipotle peppers in adobo sauce
- 1 cup Beef broth
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 4 cups Cauliflower rice
- 1 juiced Lime
- 0.25 cup, chopped Fresh cilantro
- 1 sliced Avocado
- 3 sliced Radishes
Instructions
Preheat your oven to 300°F (150°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
Season the brisket with sea salt and black pepper. Sear the brisket in the pot for 3-4 minutes on each side, until browned. Remove and set aside.
Reduce the heat to medium, add the chopped onion and cook for about 5 minutes until the onion becomes translucent.
Stir in the minced garlic and chopped chipotle peppers, cooking for an additional 1-2 minutes.
Add beef broth, cumin, and paprika to the pot. Return the brisket to the pot, ensuring it is mostly submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours or until the brisket is tender and easy to shred with a fork.
While the brisket is cooking, prepare the cauliflower rice. In a large skillet, add olive oil and heat over medium. Add cauliflower rice and sauté for 5-7 minutes until softened. Season with lime juice and fresh cilantro.
Once the brisket is done, remove it from the oven and let it rest for about 10 minutes. Shred the brisket using two forks.
To assemble the bowls, start with a generous scoop of cauliflower rice at the base. Top with shredded chipotle brisket.
Garnish each bowl with avocado slices, radishes, and additional cilantro.
Serve immediately and enjoy your delicious Whole30 Chipotle Brisket Bowl!
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1679 mg | 73% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.8 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1311 mg | 28% | |
*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.
