Sugar-Free Barbacoa Burrito Bowl

Savor the bold, smoky flavors of this Sugar-Free Barbacoa Burrito Bowl, a wholesome twist on a classic Tex-Mex favorite! Tender, slow-cooked barbacoa beef is the star of this dish, infused with aromatic spices like cumin, oregano, and cloves, and brought to life with zesty chipotle peppers and lime juice. Served over fluffy cauliflower rice, this guilt-free recipe skips the sugar without compromising on taste. Topped with black beans, juicy cherry tomatoes, creamy avocado slices, and a sprinkle of fresh cilantro, this burrito bowl is a nutritious, gluten-free, and low-carb meal you'll love. Perfect for weeknight dinners or meal prep, this vibrant dish delivers crave-worthy Mexican-inspired flavors in every bite!

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:480 mins

Total Time:505 mins

Servings: 4

Ingredients

• 2 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large white onion
• 5 units garlic cloves
• 3 units chipotle peppers in adobo sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons lime juice
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoons ground cloves
• 2 cups beef broth
• 4 cups cauliflower rice
• 1 can (15 oz) black beans
• 1 cup cherry tomatoes
• 1 large avocado
• 0.5 cup cilantro
• 2 teaspoons salt
• 1 teaspoon pepper

Directions

Step 1

Begin by preparing the barbacoa beef: cut the beef chuck roast into large chunks and season with salt and pepper.

Step 2

Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks on all sides until well browned, about 2-3 minutes per side.

Step 3

Transfer seared beef to a slow cooker.

Step 4

In the same skillet, add diced onions and minced garlic. Sauté for 3-4 minutes until the onions become translucent.

Step 5

Add the sautéed onions and garlic to the slow cooker along with chipotle peppers, apple cider vinegar, lime juice, ground cumin, dried oregano, ground cloves, and beef broth.

Step 6

Cover the slow cooker and cook on low for 8 hours, or until the beef is tender and easy to shred.

Step 7

Once cooked, shred the beef using two forks and mix well with the juices in the slow cooker.

Step 8

For the bowl assembly, prepare the cauliflower rice by steaming or sautéing in a pan for 5-7 minutes until tender.

Step 9

Rinse and drain black beans.

Step 10

Halve the cherry tomatoes and dice the avocado.

Step 11

Chop the cilantro for garnish.

Step 12

To assemble each bowl, start with a base of cauliflower rice, add a portion of shredded barbacoa, black beans, cherry tomatoes, and avocado slices.

Step 13

Garnish with chopped cilantro and an optional squeeze of lime juice for added zest. Serve immediately.

Nutrition Facts

Serving size	(2979.0g)

Amount per serving	% Daily Value*
Calories	3559.9

Total Fat 246.5g	0%
Saturated Fat 82.1g	0%
Polyunsaturated Fat 6.4g
Cholesterol 680.4mg	0%
Sodium 8799.0mg	0%
Total Carbohydrate 146.8g	0%
Dietary Fiber 54.8g	0%
Total Sugars 29.5g
Protein 212.6g	0%

Vitamin D 0IU	0%
Calcium 611.6mg	0%
Iron 38.7mg	0%
Potassium 5609.8mg	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: 60.7%

Protein: 23.3%

Carbs: 16.1%