Paleo Chipotle Brisket Bowl

Satisfy your cravings with the bold, smoky flavors of this Paleo Chipotle Brisket Bowl, a protein-packed and nutrient-rich meal that fits perfectly into a paleo lifestyle. Tender beef brisket is slow-braised to perfection in a savory blend of chipotle peppers, garlic, and aromatic spices, then served atop fluffy cilantro-lime cauliflower rice for a low-carb base brimming with zest. Fresh toppings like creamy avocado slices, sweet cherry tomatoes, and crunchy red bell peppers add a vibrant, refreshing contrast to the rich, smoky brisket. Ready in just 15 minutes of prep and slow-cooked for melt-in-your-mouth tenderness, this recipe is perfect for a wholesome dinner or meal prep. Whether you're following a paleo diet or simply looking for a healthier comfort food option, this flavorful, gluten-free, and dairy-free dish is guaranteed to become a new favorite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 4

Ingredients

• 2 pounds Beef brisket
• 2 tablespoons Olive oil
• 2 tablespoons Chipotle peppers in adobo sauce
• 4 cloves Garlic cloves, minced
• 1 large Onion, diced
• 2 cups Beef broth
• 2 teaspoons Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Cauliflower rice
• 0.5 cup Cilantro, chopped
• 2 tablespoons Lime juice
• 1 large Red bell pepper, sliced
• 1 large Avocado, sliced
• 1 cup Cherry tomatoes, halved

Directions

Step 1

Preheat the oven to 300°F (150°C).

Step 2

In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.

Step 3

Season the brisket with salt and black pepper. Sear the brisket in the pot for about 4 minutes on each side until browned. Remove the brisket and set aside.

Step 4

In the same pot, add the onions and garlic. Sauté for about 3 minutes until onion is translucent.

Step 5

Stir in the chipotle peppers, cumin, and smoked paprika. Cook for another 2 minutes to release flavors.

Step 6

Return the brisket to the pot along with any juices that may have collected. Pour in beef broth, making sure the brisket is covered about 3/4 of the way.

Step 7

Cover the pot with a lid and transfer to the oven. Braise the brisket for about 4 hours, or until tender and easily shredded.

Step 8

While the brisket is cooking, steam or sauté the cauliflower rice according to your preference. Mix in the chopped cilantro and lime juice, and set aside.

Step 9

Once the brisket is done, remove it from the oven and let it rest for a few minutes. Slice or shred the brisket as desired.

Step 10

To assemble the bowls, divide the cilantro-lime cauliflower rice among 4 bowls.

Step 11

Top each bowl with slices of brisket, sliced red bell pepper, avocado, and cherry tomatoes.

Step 12

Serve immediately and enjoy!

Nutrition Facts

Serving size	(2735.5g)

Amount per serving	% Daily Value*
Calories	3072.3

Total Fat 172.4g	0%
Saturated Fat 51.5g	0%
Polyunsaturated Fat 7.0g
Cholesterol 852.8mg	0%
Sodium 8046.6mg	0%
Total Carbohydrate 93.8g	0%
Dietary Fiber 38.1g	0%
Total Sugars 30.9g
Protein 296.6g	0%

Vitamin D 72.6IU	0%
Calcium 446.9mg	0%
Iron 37.3mg	0%
Potassium 6190.6mg	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: 49.8%

Protein: 38.1%

Carbs: 12.1%