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 paleo & Whole30 approved beef burrito bowl the perfect easy and healthy dinner.
This recipe was originally published on August 26, 2018 and has been updated with new photos but the recipe remains the same!
One of the easiest ways to eat while on a Whole30 round is 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.
Even if you are not looking at completing a Whole30, this meal is still a delicious, low carb option when you’re craving mexican food.
Putting together these bowls is so good for meal prep, particularly when it comes to making lunches. With a combination of protein and vegetables, and of course making sure this is a good range of colours and textures, it’s a meal that tastes so good and really couldn’t be easier.
I love mexican food and eat it at least once a week. But when creating a beef burrito bowl within the Whole30 guidelines some of my favourite bits can’t be used as traditional ingredients such as corn, beans, rice, cheese and sour cream are all off limits. Not to mention the usual sugars in many mexican spice mixes.
As rice usually forms the base of a burrito bowl, this is replaced by cauliflower that has been ‘riced’. I love using cauliflower rice as 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. It also makes this meal perfect for those who follow a paleo or grain-free diet.
This cauliflower rice we have elevated it with the addition of zesty lime which makes it super delicious. For more information on how to make cauliflower rice, I have a whole post dedicated to the best way to make and cook it.
How to make 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, I usually like to 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. Recently though I’ve struggled to find a chuck roast at the supermarket, and have switched to using a small brisket which also works perfectly, and is what you see in the photos in this post.
Your chuck roast or brisket should be approx 1 kilogram which will be enough to feed 4-6 people depending on your meat to veggie ratio.
To make the pulled beef, make your spice mix and rub it all over the meat. Place it in your slow cooker with ¼ cup of water and that’s it!
Now go about your day and in 6 hours, the beef will be incredibly tender and ready to use in these delicious burrito bowls.
How to make beef burrito bowls
So once you have your zesty lime cauliflower rice and pulled beef in your bowl, you’re going to want to fill it out with all your toppings.
For me, I like;
- Red cabbage
- And a huge squeeze of lime
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, maybe some red onion or dare I say it…coriander.
I belong to team I hate coriander, because I find it 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.
Avocado 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 beef burrito 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. This mexican pulled beef is something I will be making regularly as it is just so easy and versatile.
Whether you are trying to eat a healthier diet or just want something that tastes great that doesn’t leave you feeling heavy afterwards, these Whole30 pulled beef burrito bowls are an easy and tasty dinner. Make sure to grab a bite with a little bit of everything from your bowl on it – that’s when the good things happen!
More Whole30 approved recipes:
Please share any creations on Instagram using the tag #eightforestlane as we would love to see what you’re making!
Whole30 Pulled Beef Burrito Bowl
Mexican Pulled Beef
- 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 or small brisket
Lime Cauliflower Rice
- ½ head of cauliflower
- zest and juice of half a lime
- red capsicum
- red cabbage
- fresh parsley or coriander optional
- 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 red capsicum and red cabbage. Serve bowls with avocado, fresh herbs if desired and a generous squeeze of lime.