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Whole30 Chipotle Beef and Avocado Bowls

These Whole30 chipotle steak and avocado bowls are among our favourite Whole30 Mexican recipes, packed with vegetables, protein, and healthful fats.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Mexican
Author: Kayla

Ingredients

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)

Instructions

  • 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.