These Whole30 chipotle steak and avocado bowls are among our favourite Whole30 Mexican recipes, packed with vegetables, protein, and healthful fats.
Cilantro lime cauliflower rice topped with a saucy, smoky beef and mushroom mix. All completed with heaps of a fast guac, these Whole30 chipotle steak & avocado bowls are certain to be among your family’s preferred Whole30 Mexican recipes.
I had been motivated to turn the perfection of the smoky, saucy protein cauliflower-rice, topped with a ginormous-helping of a super fast and effortless guac to a Whole30 chipotle steak & avocado bowl.
Entirely compliant, completely delicious, and made with loads of vegetables, protein, and healthful fats.
Combine a roasted-poblano-pepper with a few tomato-salsa, tons of garlic and smoky chipotle-powder. Brown a little grass-fed ground-beef in a skillet then add plenty of minced, baby-bella-mushrooms, saute till absolutely ideal.
Stir in the savory till rich and simmer, then pour some new, steamed cauliflower rice with loads of fresh-lime-juice and cilantro stirred in. It all with a huge serving of guacamole, and you are absolutely set!
Why I’m obsessed with Incorporating chopped mushrooms in to my ground meat recipes:
- They are rich of nutrient dense. The only culinary supply of vitamin D, B vitamins, vitamin C, antioxidants, mushrooms are healthy, packed with selenium, phosphorous, potassium, copper, choline and folate.
- They match beef so well and assure you a potent punch of taste in almost any dish.
- Mushrooms are fantastic for the job because they have such a teeny, tiny ecological effect and mix perfectly with the feel of meat.
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Please, if you recreate this Whole30 Chipotle Beef and Avocado Bowls Recipe, don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Recipes options:
- Peanut Sauce Sweet Potato Noodles
- Creamy Buffalo Chicken Casserole (Whole30, Paleo, Keto)
- Easy Keto Buffalo Chicken Lettuce Wrap
- Easy Vegan Butter Chicken
- Paleo Crispy Seasme Chicken with Cauli Rice
Whole30 Chipotle Beef and Avocado Bowls
For the Smoky Sauce
- ¾ cup tomato-salsa
- 2 tbsp avocado-oil
- 1 poblano-pepper
- 3 cloves garlic
- ½ tbsp chipotle pepper-powder 1 1/2 teaspoons
- ½ tsp salt
For the Whole30 Chipotle Beef and Avocado Bowls
- 8 oz grass-fed ground-beef
- 2 12 oz bags frozen cauliflower-rice (or about 6-8 cups, steamed)
- 8 oz baby-bella-mushrooms, minced
- ⅔ – 1 cup fresh cilantro chopped (or more for garnish, if desired)
- 2 limes juice of, divided
- 3 avocados halved, pitted and peeled
- ½ cup minced red-onion (or for garnish, if desired)
- Roast the poblano pepper: preheat the broiler then put poblano-pepper onto the oven rack about 4 inch from broiler element. Cook till blackened on the top and then flip over. Broil till blackened.
- Continue rotating & broiling till blackened till all sides are blistered. Alternately, carefully hold the pepper using heat-proof tongs into a gas stove fire (or put on top of stove stand), rotating to blacken all of the sides. Set aside and let cool slightly.
- Make the smoky sauce: if poblano pepper is cooled to the touch, then peel off the blackened skin then remove seeds and stem. Blend all ingredients in a food-processor & mix till very-smooth.
- In a large-skillet over moderate heat, brown ground-beef, breaking-up with a spatulate. Add in mushrooms and saute till softened and liquid is evaporated just a couple of minutes.
- Stir in poblano-salsa-sauce & reduce heat . Cook a few minutes till bubbly and a little thickened. Remove from heat.
- Make the cilantro lime cauliflower-rice: stir together steamed cauliflower-rice, juice of 1 lime, roughly ⅓ – ½ cup cilantro and salt.
- Make fast guacamole: Mash together avocado-meat, ½ cup red onion, juice of 1 lime, ½ – ⅔ cup cilantro and salt.
- Serve your Whole30 chipotle steak and avocado bowls: divide cilantro lime cauliflower-rice among of bowls, then top with beef mixture.
- Finish with a few large, heaping spoonfuls of guacamole. Garnish with additional red onion and chopped cilantro, if desired.
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