Name: Whole30 Chipotle Beef & Avocado Bowls (Sofritas Copycat, Paleo) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-inspired
Ingredients: 1 poblano pepper; ½ tablespoon chipotle pepper powder (1 ½ teaspoons); 3 cloves garlic; ¾ cup tomato salsa; 2 tablespoons avocado oil; ½ teaspoon salt; 8 ounces grass-fed ground beef; 8 ounces baby Bella mushrooms (minced); 2 12-ounce bags frozen cauliflower rice (or about 6-8 cups, steamed); Juice of 1 lime; ⅔ - 1 cup fresh cilantro (chopped); Salt, to taste; 3 whole avocados (halved, pitted, and peeled); Juice of 1 lime; ½ - ⅔ cup fresh cilantro (chopped); ½ cup minced red onion; Salt, to taste; Additional chopped cilantro; Additional minced red onion

I am absolutely thrilled to share my favorite take on a delicious and nourishing dish that has quickly become a staple in my kitchen: Whole30 Chipotle Beef & Avocado Bowls (Sofritas Copycat, Paleo) Recipe. This bowl is a perfect harmony of smoky, spicy, and fresh flavors, combining tender chipotle-seasoned beef with creamy avocado and zesty cilantro-lime cauliflower rice. Every bite feels like a festive celebration of wholesome ingredients, making it an ideal meal for anyone following Whole30, Paleo, or simply seeking a satisfying, vibrant dinner option.

Why You'll Love This Whole30 Chipotle Beef & Avocado Bowls (Sofritas Copycat, Paleo) Recipe

I love this recipe because it delivers bold, smoky chipotle flavors balanced by the creamy richness of avocado and the bright, fresh notes of lime and cilantro. The poblano pepper and chipotle powder give the beef an unmistakable depth that’s just the right side of spicy, while the mushrooms add a subtle earthiness and meaty texture that rounds out the dish beautifully. It’s flavor-packed without being overwhelming, leaving you excited for every next bite.

One of the biggest reasons I keep coming back to this Whole30 Chipotle Beef & Avocado Bowls (Sofritas Copycat, Paleo) Recipe is how quickly it comes together. From roasting the poblano to simmering the beef and mushrooms in the smokiest sauce, every step feels straightforward and manageable—even when juggling a busy weeknight. Plus, prepping the cilantro-lime cauliflower rice and guacamole as you go makes the whole process flow effortlessly.

This dish also stands out to me as a crowd-pleaser for casual family dinners or when I want to impress guests without complicated steps. It’s hearty yet light, colorful and impressive on the plate, and hits all the right notes for meals that feel both comforting and special. It’s one recipe I’m always eager to share and see people fall in love with.

Ingredients You'll Need

A black pan filled with finely cooked brown ground meat, evenly spread across the bottom with some small cooked clumps and a wooden spatula resting inside, showing a textured yellow-brown wood surface. In the background on a white marbled surface, there is a small white bowl containing a light brown spice powder with a silver spoon inside it. Part of a blue cloth with white lines is under the pan. photo taken with an iphone --ar 4:5 --v 7

To get this Whole30 Chipotle Beef & Avocado Bowls (Sofritas Copycat, Paleo) Recipe just right, I rely on simple ingredients that each play a crucial role. From fresh poblano pepper to grass-fed beef and ripe avocados, every component brings its own burst of flavor or texture, creating a truly balanced and beautiful bowl.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Poblano pepper: Roasting this gives incredible smoky depth and mild heat to the sauce.
Chipotle pepper powder: Adds smoky spice that’s signature to chipotle flavor.
Garlic: Essential for aromatic warmth and subtle sharpness.
Tomato salsa: Provides bright acidity and body for the smoky sauce.
Avocado oil: A clean, neutral oil perfect for cooking and keeping it Whole30 compliant.
Salt: Enhances all the individual flavors harmoniously.
Grass-fed ground beef: The hearty protein base that is rich and satisfying.
Baby Bella mushrooms: Minced for texture, moisture balance, and savoriness.
Frozen cauliflower rice: A great low-carb rice alternative to keep it paleo and fresh.
Lime juice: Brings zesty brightness to both the rice and guacamole.
Fresh cilantro: Adds a refreshing herbal lift and vibrancy throughout.
Avocados: Creamy texture that perfectly cools and balances the smoky heat.
Red onion: Adds a pungent bite and crunch, perfect for garnish and guac.

Directions

Step 1: Preheat your broiler and roast the poblano pepper by placing it about 4 inches from the heat source. Use tongs to turn it carefully until all sides are blackened and blistered. This charring process is key for infusing smoky flavor into the sauce. Let it cool a bit once done.

Step 2: When the poblano is cool, peel off the blackened skin, remove the stem and seeds. Add it to a food processor along with chipotle pepper powder, garlic, tomato salsa, avocado oil, and salt. Blend everything until the sauce is very smooth and flavorful.

Step 3: In a large skillet over medium heat, brown the ground beef, breaking it up with a spatula as it cooks. Once it starts to brown, add the minced mushrooms and sauté until their moisture evaporates and they soften, about 3-5 minutes. Stir in the smoky sauce and reduce heat to medium-low. Let everything cook together for a couple more minutes until it’s bubbling and thickened. Remove from the heat.

Step 4: Stir together steamed cauliflower rice with the juice of one lime, chopped cilantro (about one-third to one-half cup), and a generous pinch of salt. This creates a bright and fresh cauliflower rice base that balances the richness of the beef.

Step 5: For the guacamole, mash the avocado flesh with the juice of the remaining lime, the rest of your chopped cilantro, minced red onion, and salt to taste. I love to leave it a bit chunky for texture and freshness.

Step 6: To assemble your Whole30 Chipotle Beef & Avocado Bowls, divide the cilantro-lime cauliflower rice evenly among four bowls. Top each with the chipotle beef and mushroom mixture, then add a generous scoop of guacamole on top. Garnish with extra cilantro and red onion if you like, for added color and crunch.

Servings and Timing

This recipe comfortably serves 4 hungry people. The prep time is about 10 minutes, mostly roasting and blending the sauce. Cooking the beef and mushrooms takes roughly 10-12 minutes, and assembling the bowls takes an additional 5 minutes. Overall, your total time from start to finish is approximately 30 minutes, making it a fantastic choice for a quick yet hearty weeknight dinner. No resting or cooling time is required beyond letting the poblano pepper cool briefly after roasting.

How to Serve This Whole30 Chipotle Beef & Avocado Bowls (Sofritas Copycat, Paleo) Recipe

Two white bowls are filled with three main layers each: the bottom layer is white rice, the middle layer is brown spiced ground meat, and the top layer is green guacamole. The meat is garnished with small pieces of chopped white onion and purple-red onion, along with sprigs of fresh green cilantro scattered across the bowls. One bowl has a gold fork resting on the edge. The bowls are placed on a white marbled surface with lime wedges and a white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

I love serving this dish hot and fresh, straight from the skillet into bowls so the smoky beef mixture still steams gently over the cool, creamy guacamole and zesty cauliflower rice. It’s a beautiful mix of textures and temperatures that makes every bite exciting. For presentation, I like wide, shallow bowls to spread out the colorful layers and show off the vivid green cilantro and red onion garnish.

To complement the smoky and fresh flavors, I often serve these bowls with a simple side of roasted sweet potatoes or a crisp green salad dressed with lime vinaigrette—anything light to balance the richness. Adding a wedge of lime on the side encourages guests to add an extra splash of brightness if they want. For drinks, I find a chilled sparkling water with lemon or a lightly citrusy cocktail pairs amazingly well. For a non-alcoholic option, a tall glass of iced hibiscus tea or agua fresca feels refreshing and festive.

This recipe suits so many occasions—weeknight family dinners, casual weekend lunches, or even a make-ahead meal for a small gathering where guests can serve themselves. Portion size is generous, but you can add extra lime wedges, fresh cilantro, or thinly sliced radish to boost volume and color if you want to serve more. I always recommend enjoying it as soon as it’s ready because the contrast of warm beef and cool guacamole is part of the magic.

Variations

One of my favorite things about this Whole30 Chipotle Beef & Avocado Bowls (Sofritas Copycat, Paleo) Recipe is how easy it is to tweak to suit different tastes or diets. If you want a vegan version, swapping the ground beef for crumbled firm tofu or tempeh and using mushroom broth to boost umami is a delicious twist that stays true to the sofritas inspiration.

If you prefer a milder flavor profile, I suggest using less chipotle powder or removing the seeds from the poblano pepper before roasting, which reduces the heat while keeping the smokiness intact. For those who love extra spice, adding a splash of your favorite hot sauce or finely chopped fresh jalapeño into the guacamole really kicks things up.

Another fun adjustment is changing the grains: While I adore cauliflower rice for the paleo and Whole30 compliance, you could easily serve this over cooked quinoa or brown rice if grains fit your lifestyle. Baking or air-frying the poblano pepper instead of broiling is another great option to get a slightly different char and flavor nuance.

Storage and Reheating

Storing Leftovers

I store any leftovers in airtight containers in the refrigerator, separating the beef mixture, guacamole, and cauliflower rice whenever possible to maintain their best texture and flavor. The beef and cauliflower rice will keep for about 3 to 4 days, but the guacamole is best eaten within 1 to 2 days to prevent browning, although stirring in a bit of lime juice helps preserve its vibrant color.

Freezing

This recipe freezes well if you only save the beef and mushroom mixture, which you can portion into freezer-safe containers or heavy-duty resealable bags. It will keep frozen for up to 3 months. I don’t recommend freezing the guacamole or cauliflower rice as their textures change and don’t reheat well. When ready to eat, thaw the beef mixture overnight in the fridge for best results.

Reheating

To reheat the beef, I prefer warming it gently in a skillet over medium-low heat until heated through, stirring occasionally to preserve the moisture and avoid drying out. Microwaving works too but can make the texture uneven. The cauliflower rice reheats nicely in a covered skillet or microwave with a sprinkle of water to keep it moist. Guacamole, obviously, is best served fresh and cool, so just scoop out what you need directly into your bowl.

FAQs

Can I make the sauce ahead of time?

Absolutely! The smoky chipotle sauce can be prepared up to 2 days in advance and stored in an airtight container in the fridge. This actually allows the flavors to meld beautifully, making the beef even tastier when you cook it with the sauce.

Is this recipe Whole30 and Paleo compliant?

Yes, this recipe is designed specifically to fit Whole30 and Paleo guidelines. It uses clean ingredients without added sugars, grains, dairy, or legumes, making it great for those following these eating plans.

Can I substitute fresh cauliflower for frozen cauliflower rice?

You can, but it will require a bit more prep. Simply grate or pulse fresh cauliflower into rice-sized pieces and steam or sauté until tender before mixing with lime juice and cilantro. Fresh cauliflower will add a slightly brighter flavor and a bit more texture.

What if I don’t have a broiler to roast the poblano pepper?

No worries! You can roast the poblano over an open gas flame on your stovetop, turning it carefully with tongs until all sides are charred. If you don’t have gas, roasting in a hot oven works too but may take a little longer—just watch carefully and turn frequently for even blistering.

Can I add other vegetables to the beef mixture?

Definitely! Diced bell peppers, zucchini, or even some shredded carrots would be delicious additions. Just sauté them along with the mushrooms to integrate the flavors and maintain a nice texture balance.

Conclusion

I truly hope you give this Whole30 Chipotle Beef & Avocado Bowls (Sofritas Copycat, Paleo) Recipe a try—it’s such a joyful, vibrant meal to make and eat! Whether you’re cooking for yourself, family, or friends, it’s a crowd-pleaser that feels nourishing and special without any fuss. From the smoky roasted pepper sauce to the creamy guacamole and fresh cauliflower rice, every bite is packed with flavor and love. I know once you try it, it will become one of your go-to favorites too!