Low Carb Chipotle Burrito Bowl
Advertisement
Advertisement
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
Ingredients
- 2 small onions (chopped)
- 6 sweet mini bell peppers (sliced)
- 3 cloves garlic (sliced)
- 3 tbsp avocado oil (100% pure avocado oil)
- 3 pound slow cooker tri-tip beef (pre-cooked)
- 2 single serving size cartons guacamole (pre-made)
- 3 tbsp chimichurri sauce (optional)
- 1 tsp basil (optional)
- 2 big handfuls baby spinach
- 10 baby tomatoes
- 1 tbsp Apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp dijon mustard
Ingredients
|
|
Instructions
- For this recipe we are using pre-seasoned slow cooked tri-tip beef, which was already cooked in the slow cooker for 8 hours.
- Add 2 small chopped onions, 6 sliced sweet mini bell peppers, and 3 sliced garlic cloves to a food processor with the S-blade.
- Add the top on the food processor then quickly pulse the ingredients together for 1-2 seconds at a time. You want to chop the ingredients, not turn it into a liquid smoothie.
- Add 1 tbsp of avocado oil to a pan, then add the fajita vegetable mixture and sauté for 2-3 minutes.
- While the fajita vegetable mixture is sautéing, pull the pre-cooked slow cooker tri-tip beef apart with two forks.
- Chop the baby spinach into small pieces to make it easier to eat. I don't know about you, but I don't like getting lettuce and sauce all over my face.
- To chop it, bunch the spinach together with one hand, then slice it with the other hand, making 1/4 inch ribbons. Just be sure to watch your fingers.
- Add one handful of chopped spinach to each bowl.
- Slice 10 baby tomatoes in half, then add them to the top of the spinach in the bowl.
- To make the dressing, add 2 tbsp of avocado oil and 1 tbsp of apple cider vinegar, 1/2 tsp of salt, 1/4 tsp of ground black pepper, and 1 tbsp dijon mustard to an empty salad dressing bottle. If you don't have a salad dressing bottle, you could also add all the ingredient to a blender.
- Optional: we also added homemade chimichurri and basil to the bottle of salad dressing. You can make this salad dressing recipe without them, however it will add a ton of flavor. We are just adding them because it was in the fridge and we didn't want them to go to waste. If you want to add chimichurri, it was made with herbs including cilantro and parsley, as well as olive oil, salt and pepper.
- Add the top on the salad dressing bottle, then shake to mix all the ingredients together. This salad dressing makes 2 servings.
- Pour half of the salad dressing on each bowl.
- Top the salad with a big serving of fajita vegetables and a 6 oz portion of slow cooker tri-tip beef, then store the leftovers in the fridge.
- Add one serving of guacamole on top of each bowl.
- Load up a fork full of protein and healthy fats, then take a bite. Damn that's good!
Recipe Notes
Nutrition Facts (per serving):
- Calories:Â 568
- Protein:Â 31g
- Carbohydrates:Â 10g
- Fat:Â 45g