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

Name: Whole30 Chipotle Beef & Avocado Bowls (Sofritas Copycat, Paleo)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 piece Poblano Pepper (1 poblano pepper); ½ tbsp Chipotle Powder (½ tablespoon chipotle pepper powder (1 ½ teaspoons)); 3 cloves Garlic (3 cloves garlic); ¾ cup Salsa (¾ cup tomato salsa); 2 tbsp Avocado Oil (2 tablespoons avocado oil); ½ tsp Table Salt (½ teaspoon salt); 8 oz Grass-Fed Ground Beef (8 ounces grass-fed ground beef); 8 oz Crimini Mushrooms (8 ounces baby Bella mushrooms (minced)); 2 pieces Cauliflower Rice (2 12-ounce bags frozen cauliflower rice (or about 6-8 cups, steamed)); 2 pieces Lime (2 whole limes (juice of, divided)); ⅔ cup Cilantro (⅔-1 cup fresh cilantro (chopped, plus more for garnish, if desired) — up to 1); 3 pieces Avocado (3 whole avocados (halved, pitted, and peeled)); ½ cup Red Onion (½ cup minced red onion (plus more for garnish, if desired))

Whole30 Chipotle Beef & Avocado Bowls (Sofritas Copycat, Paleo) - Main Course (American)

30 minAmerican

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Poblano Pepper1 piece · 1 poblano pepper
Chipotle Powder½ tbsp · ½ tablespoon chipotle pepper powder (1 ½ teaspoons)
Garlic3 cloves · 3 cloves garlic
Salsa¾ cup · ¾ cup tomato salsa
Avocado Oil2 tbsp · 2 tablespoons avocado oil
Table Salt½ tsp · ½ teaspoon salt
Grass-Fed Ground Beef8 oz · 8 ounces grass-fed ground beef
Crimini Mushrooms8 oz · 8 ounces baby Bella mushrooms (minced)
Cauliflower Rice2 pieces · 2 12-ounce bags frozen cauliflower rice (or about 6-8 cups, steamed)
Lime2 pieces · 2 whole limes (juice of, divided)
Cilantro⅔ cup · ⅔-1 cup fresh cilantro (chopped, plus more for garnish, if desired) — up to 1
Avocado3 pieces · 3 whole avocados (halved, pitted, and peeled)
Red Onion½ cup · ½ cup minced red onion (plus more for garnish, if desired)

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Steps

1Roast 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.
2Make the smoky sauce: When poblano pepper is cooled to the touch, peel off the blackened skin, remove stem, and seeds. Combine all sauce ingredients in a food processor and blend until very smooth.
3In a large skillet over medium heat, brown ground beef, breaking up with a spatula. Add in mushrooms and sauté until softened and liquid is evaporated just a few minutes. Stir in smoky sauce and reduce heat to medium-low. Cook a couple of minutes until bubbly and a bit thickened. Remove from heat.
4Make 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.
5Make 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.
6Serve 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.