Keto Barbacoa Burrito Bowl

Savor the bold flavors of this Keto Barbacoa Burrito Bowl, a low-carb twist on a Mexican favorite that's as satisfying as it is nutritious! Tender, slow-cooked beef chuck roast is infused with smoky chipotle peppers, zesty lime juice, and aromatic spices, creating melt-in-your-mouth barbacoa that’s perfect for keto enthusiasts. Served over a bed of fluffy cauliflower rice and topped with creamy avocado, fresh cilantro, tangy sour cream, and shredded cheese, this dish is a flavorful, guilt-free alternative to traditional burrito bowls. Ready in just 20 minutes of prep and slow-cooked to perfection, this recipe is a meal-prep superstar with only 8 hours in the slow cooker. Perfect for weeknight dinners or meal planning, this keto-friendly and gluten-free recipe combines vibrant ingredients into a delicious, customizable bowl that will keep your taste buds dancing and your carb count in check!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 1 cup beef broth
• 2 tablespoons chipotle peppers in adobo sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons lime juice
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cloves
• 6 garlic cloves, minced
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 4 cups cauliflower, riced
• 2 tablespoons olive oil
• 0.5 cup cilantro, chopped
• 1 avocado, sliced
• 1 cup diced tomatoes
• 0.5 cup sour cream
• 1 cup shredded cheese

Directions

Step 1

1. Cut the beef chuck roast into large chunks and season with salt and black pepper.

Step 2

2. In a slow cooker, combine beef broth, chipotle peppers in adobo sauce, apple cider vinegar, lime juice, ground cumin, dried oregano, ground cloves, and minced garlic. Stir well.

Step 3

3. Add the beef chunks to the slow cooker, ensuring they are covered with the sauce.

Step 4

4. Cover and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.

Step 5

5. Once cooked, shred the beef using two forks and let it soak in the sauce while preparing other components.

Step 6

6. In a large pan over medium heat, add olive oil and cauliflower rice. Cook for about 5-7 minutes until the cauliflower rice is tender. Season with a pinch of salt.

Step 7

7. Assemble the burrito bowl by placing a layer of cauliflower rice in the bottom of each serving bowl.

Step 8

8. Top each bowl with a serving of shredded barbacoa beef.

Step 9

9. Garnish with sliced avocado, chopped cilantro, diced tomatoes, shredded cheese, and a dollop of sour cream.

Step 10

10. Serve immediately and enjoy your flavorful Keto Barbacoa Burrito Bowl.

Nutrition Facts

Serving size	(2755.6g)

Amount per serving	% Daily Value*
Calories	3788.0

Total Fat 297.6g	0%
Saturated Fat 121.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 859.0mg	0%
Sodium 6571.6mg	0%
Total Carbohydrate 92.4g	0%
Dietary Fiber 35.6g	0%
Total Sugars 31.4g
Protein 222.8g	0%

Vitamin D 0IU	0%
Calcium 1484.4mg	0%
Iron 36.5mg	0%
Potassium 6433.0mg	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: 68.0%

Protein: 22.6%

Carbs: 9.4%