Chipotle Beef and Avocado Bowls

Chipotle Beef and Avocado Bowls


Chipotle Beef and Avocado Bowls

These Whole30 chipotle beef & avocado bowls are one of our favorite Whole30 Mexican recipes, loaded with veggies, protein, and healthy fats. Cilantro lime cauliflower rice topped with a saucy, smoky beef & mushroom mixture, all finished with tons of a quick guac, these Whole30 chipotle beef & avocado bowls are bound to be one of your family's favorite Whole30 Mexican recipes, too!

Smoky Sauce

  • 1 tbsp poblano pepper
  • 1/2 tbsp chipotle pepper powder ( 1 1/2 teaspoons)
  • 3  cloves garlic
  • 3/4 cup tomato salsa
  • 2 tbsp avocado oil
  • 1/2  teaspoon salt

Whole30 Chipotle Beef & Avocado Bowls

  • 8 ounces grass-fed ground beef
  • 8 ounces baby Bella mushrooms minced
  • 2 ½  ounce bags frozen cauliflower rice  (or about 6-8 cups, steamed)
  • 2  whole limes juice (of, divided)
  • 2 ⅓ 4cup fresh cilantro  (chopped, plus more for garnish, if desired)
  • 3  whole avocados  (halved, pitted, and peeled)
  • 1/2  cup  minced red onion  (plus more for garnish, if desired)
  1. Roast the poblano pepper: Preheat the broiler then place poblano pepper on the oven rack about 4" from broiler element. Cook until blackened on top, then, with tongs, flip over. Broil until blackened. Continue rotating and broiling until blackened until all sides are blistered. Alternately, carefully hold the pepper with heat-proof tongs to a gas stove flame (or place on top of stove rack), rotating to blacken all sides. Set aside and let cool slightly.

  2. Make the smoky sauce: When poblano pepper is cooled to the touch, peel off the blackened skin, remove stem, and seeds. Combine all ingredients in a food processor and blend until very smooth.

  3. In a large skillet over medium heat, brown ground beef, breaking up with a spatulate. Add in mushrooms and sauté until softened and liquid is evaporated just a few minutes. Stir in poblano-salsa sauce and reduce heat to medium-low. Cook a couple of minutes until bubbly and a bit thickened. Remove from heat.

  4. Make the cilantro-lime cauliflower rice: Stir together steamed cauliflower rice, juice of 1 lime, about 1/3-1/2 cup cilantro, and plenty of salt.

  5. Make quick guacamole: Mash together avocado meat, juice of one lime, 1/2-2/3 cup cilantro, 1/2 cup red onion, and plenty of salt.

  6. Serve your Whole30 chipotle beef & avocado bowls: divide cilantro-lime cauliflower rice among bowls, then top with beef mixture. Finish with a couple big, heaping spoonfuls of guacamole. Garnish with additional chopped cilantro and red onion, if desired.


  1. Serving: 4g – Calories: 271kcal – Carbohydrates: 13g – Protein: 14g – Fat: 19gSaturated Fat: 5g – Cholesterol: 40mg – Sodium: 621mg – Potassium: 927mg – Fiber: 4g – Sugar: 6g – Vitamin A: 675IU – Vitamin C: 56mg – Calcium: 60mg – Iron: 2mg – Net Carbs: 9g

These Whole30 chipotle beef & avocado bowls are bound to be one of your family’s favorite Whole30 Mexican recipes, too!

Main Course
American, Latin, Mexican, Paleo, TexMex, Whole30
avocado bowls, chipotle beef, easy paleo cookie recipe, frosted paleo cookies, paleo, sofritas, whole30

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