Gluten-Free Barbacoa Burrito Bowl

Savor the bold, smoky flavors of this Gluten-Free Barbacoa Burrito Bowl, a hearty and customizable dish perfect for weeknight dinners or meal prep. Tender, slow-cooked barbacoa beef, infused with chipotle peppers, lime juice, and aromatic spices, serves as the star of this vibrant bowl. Layered over a bed of gluten-free white rice and topped with black beans, sweet corn, cherry tomatoes, creamy avocado slices, and fresh cilantro, this recipe hits all the right notes of flavor and texture. A dollop of sour cream and a sprinkle of sharp cheddar cheese add the perfect finishing touch. With simple prep and the flavors of a favorite burrito in a gluten-free form, this dish is a must-try for anyone craving easy comfort food with a nutritious twist.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

Ingredients

• 2 pounds Beef chuck roast
• 2 tablespoons Chipotle peppers in adobo sauce
• 1 cup Beef broth
• 2 tablespoons Apple cider vinegar
• 2 tablespoons Lime juice
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 0.25 teaspoon Ground cloves
• 4 pieces Garlic cloves
• 2 pieces Bay leaves
• 1 teaspoon Kosher salt
• 1 teaspoon Black pepper
• 2 cups Cooked white rice
• 1 cup Black beans
• 1 cup Corn kernels
• 1 cup Cherry tomatoes
• 1 pieces Avocado
• 0.5 cup Fresh cilantro
• 0.5 cup Sour cream
• 0.5 cup Grated cheddar cheese

Directions

Step 1

Trim excess fat from the beef chuck roast and cut it into large chunks.

Step 2

In a food processor or blender, combine chipotle peppers in adobo sauce, beef broth, apple cider vinegar, lime juice, ground cumin, dried oregano, ground cloves, garlic cloves, salt, and pepper. Blend until smooth.

Step 3

Place the beef chunks in a slow cooker and pour the blended sauce over the beef. Add the bay leaves. Stir to coat the meat evenly.

Step 4

Cover the slow cooker and cook on low for 6-8 hours or until the beef is tender and can be easily shredded with a fork.

Step 5

Once cooked, remove the bay leaves and shred the beef in the slow cooker using two forks, mixing it well with the sauce.

Step 6

Prepare the rice by cooking according to the package instructions. Ensure it's gluten-free certified.

Step 7

Heat the black beans and corn kernels until warm.

Step 8

Halve the cherry tomatoes, slice the avocado, and chop the fresh cilantro.

Step 9

To assemble each burrito bowl, start by adding a layer of cooked rice as the base.

Step 10

Top the rice with a generous portion of shredded barbacoa beef.

Step 11

Add black beans, corn, halved cherry tomatoes, and avocado slices.

Step 12

Garnish with a sprinkle of fresh cilantro, a dollop of sour cream, and a bit of grated cheddar cheese.

Step 13

Serve immediately and enjoy your gluten-free barbacoa burrito bowl.

Nutrition Facts

Serving size	2443.5 grams (2443.5g)

Amount per serving	% Daily Value*
Calories	3812

Total Fat 251.80g	323%
Saturated Fat 104.30g	522%
Polyunsaturated Fat 3.00g
Cholesterol 798mg	266%
Sodium 4145mg	180%
Total Carbohydrate 195.70g	71%
Dietary Fiber 29.80g	106%
Total Sugars 26.80g
Protein 215.30g	431%

Vitamin D 12IU	60%
Calcium 917mg	71%
Iron 37mg	204%
Potassium 4665mg	99%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.0%

Protein: 22.0%

Carbs: 20.0%