Tender slow cooked pulled beef, lime cauliflower rice, and a whole lot of veggies brought together with a topping of avocado and fresh lime, make this Whole30 approved burrito bowl the perfect easy and healthy dinner.
Something that I have been loving this time around with the Whole30 is experimenting with creating ‘bowl’ style food. The concept is pretty simple, but it is based around having a balanced and varied combination of meat and vegetables along with essential good fats.
Putting together these bowls has helped so much, particularly when it comes to preparing lunches to take into work the night before. I just add some protein and vegetables, making sure I have a good range of colours and textures and I am ready to go. It tastes really good and makes things so much easier.
A burrito style bowl within the Whole30 guidelines however, requires a little thinking outside the box, as traditional ingredients such as corn, beans, rice, cheese and sour cream are all off limits.
Rice usually forms the base of a burrito bowl, so for this, we are replacing it with cauliflower that has been ‘riced’. I was a huge skeptic about using cauliflower as rice initially, but turns out I actually love it and I have been using it as a traditional rice substitute in many different meals. I find it is much lighter therefore not making me feel bloated, along with making me feel good that I have managed to sneak another vegetable into my meal without really feeling like I am missing out on rice.
And this cauliflower rice has been taken next level with the addition of zesty lime. It’s so good just on it’s own, but lets add a few more things to make this serious yum town.
Making mexican pulled beef in the slow cooker
Slow cooked meats are fall-apart tender and are so full of flavour that I don’t think can be achieved by cooking any other way. For this pulled beef, we use a chuck roast and cook it with all the mexican spices until the fat of the meat breaks down and it becomes super tender. Like try and get it out of the slow cooker without it breaking apart tender.
For this, I used about a 1 kilogram chuck roast and it was enough for 4 burrito bowls.
Making the beef requires a little prep work, as in you have to wait for it to cook for 6 hours. But apart from that, it seriously could not be easier! That’s the other thing I love about slow cooking. You just throw it in, turn it on and when dinner time comes there is delicious food ready to go.
As for the sides, you can really use any combination of vegetables you like. For some crunch I love red cabbage along with some lettuce for crispness.
I also don’t know if I have ever talked about it on the blog before, but I really dislike tomatoes. I don’t mind them cooked in things, but anything resembling a fresh tomato is a no go for me. So while most people would probably like to add some diced tomato, I opted for some quickly fried red capcisum which to me worked perfectly and I would recommend. But do what feels good for you.
I also belong to team I hate coriander, because it’s disgusting and offensive, but I totally understand if you are one of the people who doesn’t seem to experience that horrible taste. I genuinely wish I liked it but I just can’t. For you, I would recommend adding it on top, but if you are like me, a handful of fresh chopped parsley does the trick.
Avocado here is mandatory. Either fresh slices like I have pictured or mashed up into a quick guacamole with a pinch of salt, garlic powder and lime juice. Squeeze more of that lime juice over the top and you have one of the best Whole30 meals I have consumed. Definitely not short on flavour, I loved eating this and I’m pretty sure you will too.
Once you make the meat, the add ins you use to create your bowl are really endless. Plus if you are not doing the Whole30, this meat would be so perfect on some soft tacos, or just wrapped up in a tortilla like a regular burrito. It is something I will be making regularly as it is just so easy and versatile.
Whole30 pulled beef burrito bowls are an easy and tasty dinner, whether you are trying to eat a healthier diet or just want something that tastes great that doesn’t leave you feeling heavy afterwards. Give it a go, but make sure to grab a bite with a little bit of everything from your bowl on it – that’s when the good things happen.
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
- 1/2 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 tablespoon ground cumin
- 1 teaspoon sea salt
- black pepper
- 1 kg chuck beef roast
- ½ head of cauliflower
- zest and juice of half a lime
- red capsicum
- red cabbage
- fresh parsley or coriander
- Make the beef. Mix spices together and rub over the outside of the beef making sure it is coated. Add to the bowl of a slow cooker with ¼ cup of water and cook on high for 6 hours.
Once beef is done, remove from liquid and pull using two forks. Sprinkle with salt to taste.
Make the lime cauliflower rice. Grate cauliflower by hand or using a food processor. Heat a tablespoon of olive oil in a pan and fry cauliflower. Add lime juice, zest and salt to taste. Mix through and take off heat. Don’t cook too long as cauliflower will get mushy.
Assemble the bowls. Place cauliflower rice and pulled beef in a bowl with your choice of extras, including sliced lettuce and red cabbage. I also like to add some red capsicum that I have cooked in a little olive oil until tender. Serve bowls with avocado, fresh herbs and a generous squeeze of lime.
Mexican seasoning mix makes a little more than you might need, but just store any left overs in a airtight container in the pantry.
In these photos I served the avocado just sliced on top, however it is also delicious mashed into a guacamole with a little salt, garlic powder and lime added.