Nut-Free Chipotle Brisket Bowl

Savor the smoky, bold flavors of this Nut-Free Chipotle Brisket Bowl, a wholesome and satisfying meal perfect for a dinner packed with protein and vibrant toppings. This recipe stars tender, slow-cooked beef brisket infused with a smoky blend of chipotle peppers, cumin, and smoked paprika, ensuring melt-in-your-mouth perfection. Paired with fluffy brown rice, hearty black beans, sweet corn, juicy cherry tomatoes, creamy avocado, and a dollop of tangy sour cream, each bowl bursts with balanced textures and flavors. The dish is completely nut-free and easy to customize, making it ideal for family dinners or meal prep. Garnished with fresh cilantro and a hint of lime juice, this comforting bowl brings Mexican-inspired flair to your table in just a few simple steps.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 2 pounds Beef brisket
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 2 teaspoons Ground cumin
• 2 tablespoons Olive oil
• 1 Yellow onion, chopped
• 4 Garlic cloves, minced
• 2 Chipotle peppers in adobo sauce, chopped
• 2 tablespoons Tomato paste
• 2 cups Beef broth
• 2 tablespoons Lime juice
• 2 cups Brown rice
• 4 cups Water
• 1 can Black beans, drained and rinsed
• 1 cup Corn kernels, cooked
• 1 cup Cherry tomatoes, halved
• 1 Avocado, sliced
• 0.25 cup Fresh cilantro leaves, chopped
• 0.5 teaspoon Salt
• 0.25 cup Sour cream

Directions

Step 1

Preheat the oven to 300°F (150°C).

Step 2

In a small bowl, mix together 1 teaspoon salt, 1 teaspoon black pepper, smoked paprika, and ground cumin. Rub the spice mixture all over the brisket.

Step 3

Heat olive oil in a large oven-safe pot over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side. Remove the brisket and set aside.

Step 4

In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and chopped chipotle peppers, stir, and cook for another minute.

Step 5

Stir in the tomato paste and beef broth, scraping up any browned bits from the bottom of the pot.

Step 6

Return the brisket to the pot, cover, and transfer to the preheated oven. Roast for 3 to 4 hours, or until the brisket is tender and can be easily shredded.

Step 7

While the brisket is cooking, prepare the rice by bringing 4 cups of water to a boil in a medium saucepan. Add 2 cups of brown rice and 0.5 teaspoon salt. Cover, reduce heat to low, and cook until the rice is tender and water is absorbed, about 40-45 minutes.

Step 8

Once the brisket is done, remove it from the pot and let it rest for a few minutes. Shred the meat using two forks.

Step 9

Stir lime juice into the cooking liquid within the pot and return the shredded brisket to the pot, mixing well to coat the meat in the sauce.

Step 10

To assemble the bowls, divide cooked brown rice among serving bowls. Top with shredded brisket, black beans, corn, cherry tomatoes, avocado slices, and a dollop of sour cream.

Step 11

Garnish with fresh cilantro leaves and serve warm.

Nutrition Facts

Serving size	4075.6 grams (4075.6g)

Amount per serving	% Daily Value*
Calories	3944

Total Fat 183.90g	236%
Saturated Fat 59.80g	299%
Polyunsaturated Fat 7.00g
Cholesterol 882mg	294%
Sodium 9323mg	405%
Total Carbohydrate 259.30g	94%
Dietary Fiber 56.30g	201%
Total Sugars 31.80g
Protein 327.30g	655%

Vitamin D 73IU	363%
Calcium 658mg	51%
Iron 44mg	244%
Potassium 6743mg	143%

*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: 41.4%

Protein: 32.7%

Carbs: 25.9%