Beef Burrito Bowl (Whole30 & Paleo)

This beef burrito bowl combines my favourite slow cooked Mexican pulled beef with zesty lime cauliflower rice, avocado, and salad to create a delicious, healthy, and satisfying dinner. It’s low-carb, Whole30-approved, and suitable for a range of diets, making it a great addition to your regular meal rotation.

Course Main Course

Cuisine Mexican-Inspired, Whole30

Prep Time 20

Cook Time 10

slow cooking 6

Total Time 30

Servings burrito bowls

Calories 541kcal

Author Sally

Equipment

slow cooker

Ingredients

For the shredded beef:

½ tablespoon chili powder
½ tablespoon ground cumin
1 teaspoon paprika
1 teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon crushed red chilli flakes
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
1 kg chuck beef roast , bolar blade, or small brisket
¼ cup water

For the cauliflower lime rice:

½ head of cauliflower
zest and juice of 1 lime

For the burrito bowls:

cherry tomatoes halved
cos lettuce shredded
1 avocado sliced
coriander/cilantro optional

Instructions

Make the shredded Mexican beef. In a small bowl, mix together the chili powder, cumin, paprika, sea salt, garlic powder, onion powder, red chilli flakes, oregano, and black pepper.
In a small bowl, mix together the chili powder, cumin, paprika, sea salt, garlic powder, onion powder, red chilli flakes, oregano, and black pepper.
Place the beef in the bowl of a slow cooker and pour in ¼ cup of water.
Cover and cook on high for 6 hours or low for 8–10 hours, until the beef is tender and easily shreds.
Once cooked, use two forks to shred the beef directly in the slow cooker. Mix the shredded beef with the remaining cooking liquid.
Make the lime cauliflower rice. Grate cauliflower using a box grater or using a food processor. Heat a large frying pan and add the cauliflower, moving it around with a wooden spoon, until just starting to brown. Add the lime juice, zest and salt to taste. Mix through and take off heat. Don’t cook too long as cauliflower will get too soft.
Assemble the bowls. Place cauliflower rice and shredded beef in a bowl with the tomatoes, lettuce, and avocado. Serve the bowls with fresh lime wedges and coriander if desired.

Notes

Spice Level: The beef is mild to medium heat, but if you're sensitive to spice, you can reduce the amount of chilli powder to 1 ½ teaspoons instead.

Avocado: 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.

Storage: Store any leftover shredded beef in the fridge for up to 4 days or you can freeze it for up to 3 months.

Nutrition