These Whole30 Chipotle Beef & Avocado Bowls are one of our most loved Whole30 Mexican formulas, stacked with veggies, protein, and solid fats. Cilantro lime cauliflower rice finished with a saucy, smoky meat and mushroom blend, all completed with huge amounts of a brisk guac, these Whole30 chipotle hamburger and avocado dishes will undoubtedly be one of your family's most loved Whole30 Mexican formulas, as well!
I was propelled to turn the flawlessness of this smoky, saucy protein over cauliflower rice, finished with a ginormous aiding of a very snappy and simple guac into a Whole30 chipotle hamburger and avocado bowl. Absolutely consistent, absolutely delectable, and made with a lot of veggies, protein, and solid fats.
Mix up a simmered poblano pepper with some tomato salsa, loads of crisp garlic, and smoky chipotle powder. Dark colored a touch of grassfed ground meat in a skillet at that point include a lot of minced, infant Bella mushrooms, sauté until splendidly flawless.
Mix in the flavorful sauce until rich and foaming, at that point pour over some new, steamed cauliflower rice with a lot of crisp lime juice and cilantro mixed in. Top everything with a gigantic aiding of guacamole, and you're totally set!
You're going to cherish these Whole30 chipotle meat and avocado dishes since they are stacked with flavor, splendid, rich, thus filling! Ideal for this looming hotter climate (Fingers crossed, you all.).
Also try our recipe Ground Turkey Taco Bowls With Cauliflower Spanish Rice
These Whole30 chipotle beef & avocado bowls are one of our favorite Whole30 Mexican recipes, loaded with veggies, protein, and healthy fats.
Ingredients
Smoky Sauce
- 1 poblano pepper
- 1/2 Tbsp. chipotle pepper powder 1 1/2 teaspoons
- 3 cloves garlic
- 3/4 cup tomato salsa
- 2 Tbsp. avocado oil
- 1/2 teaspoon salt
Whole30 Chipotle Beef & Avocado Bowls
- 8 ounces grassfed ground beef
- 8 ounces baby Bella mushrooms minced
- 2 12- ounce bags frozen cauliflower rice or about 6-8 cups, steamed
- 2 limes juice of, divided
- 2/3-1 cup fresh cilantro chopped, plus more for garnish, if desired
- 3 avocados halved, pitted, and peeled
- 1/2 cup minced red onion plus more for garnish, if desired
Instructions
- Roast the poblano pepper: preheat the broiler then place poblano pepper on oven rack about 4" from broiler element. Cook until blackened on top, then, with tongs, flip over. Broil until blackened. Continue rotating and broiling until blackened until all sides are blistered. Alternately, carefully hold the pepper with heat-proof tongs to a gas stove flame (or place on top of stove rack), rotating to blacken all sides. Set aside and let cool slightly.
- Make the smoky sauce: When poblano pepper is cooled to the touch, peel off blackened skin, remove stem, and seeds. Combine all ingredients in a food processor and blend until very smooth.
- In a large skillet over medium heat, brown ground beef, breaking up with a spatulate. Add in mushrooms and sauté until softened and liquid is evaporated, just a few minutes. Stir in poblano-salsa sauce and reduce heat to medium-low. Cook a couple minutes until bubbly and a bit thickened. Remove from heat.
- Make the cilantro-lime cauliflower rice: Stir together steamed cauliflower rice, juice of 1 lime, about 1/3-1/2 cup cilantro, and plenty of salt.
- Make quick guacamole: Mash together avocado meat, juice of one lime, 1/2-2/3 cup cilantro, 1/2 cup red onion, and plenty of salt.
- Serve your Whole30 chipotle beef & avocado bowls: divide cilantro-lime cauliflower rice among bowls, then top with beef mixture. Finish with a couple big, heaping spoonfuls of guacamole. Garnish with additional chopped cilantro and red onion, if desired.
Source : https://bit.ly/2D2rJup
Read more our recipe Homemade Vegetarian Chili
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