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Whole30 chipotle beef & avocado bowl over cilantro-lime cauliflower rice

Whole30 Chipotle Beef & Avocado Bowls (Sofritas Copycat, Paleo)

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!

Course Main Course
Cuisine American, Latin, Mexican, Paleo, TexMex, Whole30
Keyword avocado bowls, chipotle beef, easy paleo cookie recipe, frosted paleo cookies, paleo, sofritas, whole30
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 271 kcal

Ingredients

Smoky Sauce

Whole30 Chipotle Beef & Avocado Bowls

  • 8 ounces grass-fed ground beef
  • 8 ounces baby Bella mushrooms minced
  • 2 12- ounce bags frozen cauliflower rice or about 6-8 cups, steamed
  • 2 whole limes juice of, divided
  • 2/3-1 cup 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

Instructions

  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.

Recipe Video

Recipe Notes

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

Nutrition Facts
Whole30 Chipotle Beef & Avocado Bowls (Sofritas Copycat, Paleo)
Amount Per Serving (4 g)
Calories 271 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 40mg13%
Sodium 621mg27%
Potassium 927mg26%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 6g7%
Protein 14g28%
Vitamin A 675IU14%
Vitamin C 56mg68%
Calcium 60mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.