Description
This Whole30 Chipotle Beef & Avocado Bowl is a flavorful paleo-friendly and gluten-free meal featuring smoky chipotle beef, fresh cilantro-lime cauliflower rice, and creamy guacamole. Inspired by Sofritas, this recipe combines roasted poblano peppers, grass-fed beef, and vibrant fresh ingredients for a nutritious and satisfying dish that comes together in just 30 minutes.
Ingredients
Roasted Poblano Sauce
- 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
Beef Mixture
- 8 ounces grass-fed ground beef
- 8 ounces baby Bella mushrooms (minced)
Cilantro-Lime Cauliflower Rice
- 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
Quick Guacamole
- 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
Garnish (Optional)
- Additional chopped cilantro
- Additional minced red onion
Instructions
- Roast the Poblano Pepper: Preheat your broiler and place the poblano pepper directly on the oven rack about 4 inches from the broiler element. Broil until the top side is blackened, then carefully flip using tongs and broil the other sides, rotating as needed until all sides are blistered and blackened. Alternatively, hold the pepper with heat-proof tongs over a gas stove flame, rotating until evenly blackened. Set aside to cool.
- Prepare the Smoky Sauce: Once the poblano is cool enough to handle, peel off the charred skin, remove the stem and seeds, then place the pepper in a food processor. Add chipotle powder, garlic, tomato salsa, avocado oil, and salt. Blend until the sauce is very smooth.
- Cook the Beef and Mushrooms: Heat a large skillet over medium heat. Add ground beef, breaking it apart with a spatula, and cook until browned. Stir in the minced mushrooms and continue to sauté until the mushrooms are softened and their liquid evaporates, about a few minutes. Mix in the smoky sauce and reduce heat to medium-low. Simmer for a couple of minutes until the mixture is bubbly and slightly thickened. Remove from heat.
- Make Cilantro-Lime Cauliflower Rice: In a large bowl, combine the steamed cauliflower rice with juice from one lime, chopped cilantro (about ⅔ to 1 cup), and salt to taste. Stir well to combine.
- Prepare Quick Guacamole: In another bowl, mash the avocado flesh thoroughly. Add the juice of the second lime, chopped cilantro (½ to ⅔ cup), minced red onion (½ cup), and salt to taste. Mix until well combined but still chunky.
- Assemble the Bowls: Divide the cilantro-lime cauliflower rice evenly among 4 bowls. Top each bowl with a generous scoop of the chipotle beef mixture. Add a couple of heaping spoonfuls of the quick guacamole on top. Garnish with extra chopped cilantro and red onion if desired. Serve immediately and enjoy!
Notes
- To save time, use pre-steamed frozen cauliflower rice.
- If you don’t have access to fresh poblano peppers, you can substitute with roasted green bell peppers, but the smoky flavor will be milder.
- Adjust the amount of chipotle powder to taste to increase or decrease the heat level.
- This dish is perfect for meal prep — store components separately and assemble bowls just before serving.
- For a vegetarian version, omit the beef and substitute with extra mushrooms or crumbled tofu.
- Use grass-fed beef for better flavor and nutritional profile.
