High Protein Barbacoa Burrito Bowl

Indulge in the hearty and flavor-packed High Protein Barbacoa Burrito Bowl, a culinary delight that combines tender, slow-cooked beef barbacoa with nutritious quinoa and vibrant toppings. This protein-rich recipe features succulent beef chuck roast infused with smoky chipotle peppers, fragrant spices like cumin and cloves, and a zesty hint of lime. Perfectly paired with fluffy quinoa, black beans, creamy avocado, sweet corn, and fresh salsa toppings, this burrito bowl delivers a wholesome and satisfying meal in every bite. Crafted with minimal prep and the ease of a slow cooker, it's an ideal choice for healthy weeknight dinners or meal prep. Bursting with bold Mexican-inspired flavors and loaded with nutrients, this dish is sure to become a household favorite!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:300 mins

Total Time:315 mins

Servings: 4

Ingredients

• 2 pounds beef chuck roast
• 1 cup beef broth
• 2 tablespoons adobo sauce
• 2 pieces chipotle peppers in adobo
• 4 pieces garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cloves
• 0.25 cup lime juice
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 15-ounce can black beans
• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 whole avocado
• 1 cup cherry tomatoes
• 0.5 bunch fresh cilantro
• 0.5 cup red onion
• 1 cup corn kernels

Directions

Step 1

Trim excess fat from the beef chuck roast, cut it into large chunks, and place it in a slow cooker.

Step 2

In a blender, combine beef broth, adobo sauce, chipotle peppers, garlic cloves, ground cumin, oregano, ground cloves, lime juice, salt, and black pepper. Blend until smooth.

Step 3

Pour the blended mixture over the beef in the slow cooker, ensuring all pieces are well-coated.

Step 4

Cover and cook on low for 6-8 hours or until the beef shreds easily with a fork.

Step 5

About 30 minutes before serving, rinse the quinoa under cold water.

Step 6

In a medium saucepan, bring 2 cups of water to a boil, add quinoa, and reduce to a simmer. Cover and cook for 15 minutes or until water is absorbed. Fluff with a fork.

Step 7

While the quinoa is cooking, heat olive oil in a small pan over medium heat. Drain and rinse the black beans, then add to the pan and cook until heated through.

Step 8

Prepare toppings: Dice the avocado, cut cherry tomatoes in halves, chop fresh cilantro, and finely chop the red onion.

Step 9

Once the beef is ready, shred it using two forks and mix it well in the cooking juices.

Step 10

To assemble the burrito bowls, divide cooked quinoa evenly among serving bowls.

Step 11

Top with shredded barbacoa beef, black beans, avocado, cherry tomatoes, corn kernels, red onion, and cilantro.

Step 12

Serve immediately while warm, and enjoy your protein-packed barbacoa burrito bowl!

Nutrition Facts

Serving size	(2974.8g)

Amount per serving	% Daily Value*
Calories	3903.1

Total Fat 238.5g	0%
Saturated Fat 79.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 680.4mg	0%
Sodium 9502.1mg	0%
Total Carbohydrate 231.0g	0%
Dietary Fiber 44.1g	0%
Total Sugars 25.9g
Protein 227.5g	0%

Vitamin D 0IU	0%
Calcium 548.2mg	0%
Iron 43.2mg	0%
Potassium 4863.4mg	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: 53.9%

Protein: 22.9%

Carbs: 23.2%