Whole30 Chipotle Beef & Avocado Bowls (Paleo Sofritas Copycat) #healthy #dietrecipe

Whole30 Chipotle Beef & Avocado Bowls (Paleo Sofritas Copycat) #healthy #dietrecipe

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 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

Whole30 Chipotle Beef & Avocado Bowls (Paleo Sofritas Copycat) #healthy #dietrecipe

These Whole30 chipotle beef & avocado bowls are one of our favorite Whole30 Mexican recipes, loaded with veggies, protein, and healthy fats.

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

  1. 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.
  2. 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.

For more detail : https://bit.ly/2U3Yop4

Read more our recipe Homemade Vegetarian Chili

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