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 healthy dinner.
Course Main Course
Prep Time 20minutes
Cook Time 10minutes
slow cooking 6hours
Total Time 30minutes
Servings 4burrito bowls
Mexican Pulled Beef
¼teaspooncrushed red pepper flakes
1kgchuck beef roast or small brisket
Lime Cauliflower Rice
½head of cauliflower
zest and juice of half a lime
fresh parsley or corianderoptional
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.
Mexican seasoning mix makes a little more than you might need, but just store any left overs in a airtight container in the pantry.Adjust the quantity of chilli powder to your tastes depending on how spicy you want it. 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.