Dairy-Free Barbacoa Burrito Bowl

Dive into bold, smoky flavors with this Dairy-Free Barbacoa Burrito Bowl—your go-to meal for a hearty, wholesome bite bursting with vibrant ingredients. Tender, slow-cooked barbacoa beef, simmered in a rich, chipotle-spiced sauce, takes center stage atop fluffy white rice seasoned to perfection. Layered with zesty pico de gallo, creamy guacamole, and protein-packed black beans, this bowl is a deliciously satisfying, dairy-free alternative to your favorite Tex-Mex classic. Perfect for meal prepping or serving up a crowd, this recipe offers robust flavor and textures that will elevate your dinner table in every way. Quick to assemble yet big on taste, it's the ultimate comfort dish for weeknights or special occasions!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:300 mins

Total Time:330 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 2 tablespoons Olive oil
• 4 Garlic cloves, minced
• 3 whole Chipotle peppers in adobo sauce
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 0.25 teaspoon Ground cloves
• 2 Bay leaves
• 1.25 cups Apple cider vinegar
• 1 cup Beef broth
• 2 cups White rice
• 3 cups Water
• 1 tablespoon Vegetable oil
• 2 teaspoons Salt
• 15 ounces Black beans, canned, drained and rinsed
• 2 tablespoons Fresh lime juice
• 2 Ripe avocados
• 2 Tomatoes, chopped
• 0.5 Red onion, finely chopped
• 0.5 cup Cilantro, chopped
• 0.5 teaspoon Salt
• 1 Lime, juiced

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

In a large ovenproof pot or Dutch oven, heat olive oil over medium-high heat. Season the beef chuck roast with salt and sear each side until browned, about 4 minutes per side. Remove and set aside.

Step 3

Lower heat to medium, add minced garlic, and sauté for about 1 minute until fragrant. Transfer the garlic to a blender or food processor.

Step 4

Add chipotle peppers, ground cumin, oregano, ground cloves, bay leaves, apple cider vinegar, and beef broth to the blender. Blend until smooth to create a sauce.

Step 5

Return the beef to the pot and pour the sauce over it. Cover and transfer to the oven. Cook for 4 to 5 hours, or until the beef is very tender and easy to shred.

Step 6

While the beef is cooking, prepare the rice. In a medium saucepan, combine the rice, water, vegetable oil, and salt. Bring to a boil, then reduce to low heat, cover, and let simmer for about 18 minutes.

Step 7

When the rice is cooked, fluff with a fork and set aside.

Step 8

Mash avocados in a bowl for guacamole. Stir in lime juice and a pinch of salt. Set aside.

Step 9

Combine chopped tomatoes, red onion, and cilantro in another bowl. Add lime juice and salt to taste to make pico de gallo. Set aside.

Step 10

Once beef is cooked, remove from oven and shred with two forks. Mix the beef with sauce to ensure it's fully coated.

Step 11

Assemble the burrito bowls by placing a base of rice in each bowl, then adding shredded barbacoa beef, black beans, guacamole, and pico de gallo. Serve immediately and enjoy!

Nutrition Facts

Serving size	(3774.1g)

Amount per serving	% Daily Value*
Calories	4151.1

Total Fat 273.6g	0%
Saturated Fat 86.4g	0%
Polyunsaturated Fat 11.1g
Cholesterol 680.4mg	0%
Sodium 8611.7mg	0%
Total Carbohydrate 222.0g	0%
Dietary Fiber 56.1g	0%
Total Sugars 14.3g
Protein 213.7g	0%

Vitamin D 0IU	0%
Calcium 560.0mg	0%
Iron 40.3mg	0%
Potassium 6475.2mg	0%

*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.

Source of Calories

Fat: 58.6%

Protein: 20.3%

Carbs: 21.1%