Shredded Beef & Rice Bowl + Avocado Lime Dressing

Shredded Beef & Rice Bowl + Avocado Lime Dressing

This recipe details a shredded beef and rice bowl topped with yellow corn, pico de gallo salsa, black beans, lettuce, avocados and a creamy avocado lime dressing. Quite honestly, I favor this recipe because it satisfies two requirements of mine — 1.) I can eat it in a bowl and 2.) It has rice.  Really — any starch can be substituted here, like a delicious bowl of golden yukon potatoes, which is also a major guilty pleasure of mine! Of course, you can most certainly opt for brown rice or quinoa rather than white rice, switch up the different veggie options to what suites your palate most — because the star of the show here is the beef!

 TO THE TIPS   |   TO THE RECIPE

“Bowls” are my most favorite meals to create, by far.  Food bowls are so versatile and can be made with so many different ingredients, starches, proteins and vegetables. If you’re vegetarian it’s twice the fun, because you get to experiment using amazing fruits like jackfruit or adding delicious vegetable dumplings.  I could be biased, because I strongly despise plates — but in my experience, food bowls tend to be more convenient, make the food easier to consume and you can trick your mind into eating less — thereby contributing to portion control.  Win-win!

This shredded beef bowl, or “burrito bowl”, is influenced by some deliciously savory flavors I had an opportunity to appreciate from a street vendor in Los Angeles.  While I could never assume the exact flavors this street vendor used to prepare his beef,  he left an impression on my taste buds that, to this very day, I cannot shake.  And to this very day, each time I create this dish — I try to make it just a little better than last time.

 

The shredded beef you see before you is packed full of flavor, with subtle hints of heat that are not too overwhelming (or unbearable).  That too, can also be modified to your liking, as this recipe uses red chili flakes to bring the heat. 

THE SIDES

Each side used to compliment the shredded beef in this recipe has its own flavor, but not so much so that it overpowers the beef and makes the entire dish overwhelming.  

I think that’s important to consider when creating this dish on your own, in case your creative juices begin to flow and you venture off on your own.

For example, the yellow corn is amazing when sauted with butter and a pinch of cumin, pepper and parsley flakes.  Cooking them til they have a slightly crispy brown exterior gives a great flavor without taking away from the beef!

creamy avocado salsa

If compliments are your thing and you want to take this a bit further, try your hand at making some homemade tortilla chips!  The tortilla chips add a crunchy and salty element to this, that just .. makes sense!  Not necessary, but definitely delicious. 

Finally, to top everything off — is the avocado Cilantro lime dressing. The citrus in this dressing add a complimentary acidic flavor that brings all the flavors of the bowl together beautifully, especially when you take a bite that includes a taste of pico de gallo.   This recipe uses yogurt made from dairy, but has also been made using a dairy-free cashew nut yogurt and almond milk yogurt. 

TIPS

  • If you are dairy sensitive or just prefer a dairy free option, you may find that slowly adding more cilantro and salt as you blend will help to balance out the taste.  I try to taste test as I go and  sample as I build to achieve the taste I’m looking for.
  • When seasoning the sides for your beef bowl, such as the corn and black beans that were used in this recipe, try to keep your seasonings to a minimum to avoid an overwhelming clash of flavors.
  •  To get the maximum flavor, consider prepping your meat the night before.  By layering with red chili flakes, salt and mesquite seasoning a day in advance, giving you ample time to marinate the seasonings within the beef.
  • For a worry-free, tender and juicy shredded beef bowl, cook in a crock pot for 7 – 8 hours on low temperature.

THE RECIPE

Yields1 Serving

 1 lb Beef Shoulder Roast
 Mesquite Seasoning
 Red Chili Pepper Flakes (to your preference)
 salt
 2 Limes
 1 Bunch of Cilantro
 ½ cup Sour Cream (Or, dairy-free alternative)
 2 sticks Green Onion
 15 oz Black beans (1 can)
 1 bag of Yellow corn / or Corn on cob
 1 Romaine Lettuce
 3 Roma tomatoes
 1 Jalapeno
 ¼ Onion
 1 Avocado
 1 Teaspoon of Butter / or Alternative Butter
 Rice

1

Marinate your beef a minimum of 8 hours in advance for maximum flavor and rest in fridge. Once finished, bring to room temperature prior to cooking.

2

prepare rice and black beans as instructed and set aside. (for added flavor to black beans, add half of a bay leaf).

3

chop romaine lettuce into thin strips and then halves, to replicate shredded lettuce, rinse with cold water and set back in the fridge until you are ready to prep your bowl

4

in a blender or food-processor, chop two roma tomatoes, 1 jalapeño and 1/4th of an onion. try not to over blend/chop!!

once chopped, add the juice of 1 lime, salt and pepper. cut one roma tomato by hand and fold into the mixture.

5

In a blender or food processor, prepare avocado cilantro dressing by blending one handful of cilantro, the juice of one lime and one avocado. Add salt to taste.

6

in a skillet, take one tablespoon of butter and add yellow corn either cut from cob, bag or can. sauté until tender and golden brown. chop two stalks of green onion and fold into corn until slightly transparent. cover with a lid and allow the steam to cook through.

7

prepare your bowl, placing the rice first – each of your toppings — the avocado, the corn, pico de gallo salsa, and lettuce! add to your ingredients a nice helping of shredded beef and don’t forget to top with the creamy avocado lime dressing!

Ingredients

 1 lb Beef Shoulder Roast
 Mesquite Seasoning
 Red Chili Pepper Flakes (to your preference)
 salt
 2 Limes
 1 Bunch of Cilantro
 ½ cup Sour Cream (Or, dairy-free alternative)
 2 sticks Green Onion
 15 oz Black beans (1 can)
 1 bag of Yellow corn / or Corn on cob
 1 Romaine Lettuce
 3 Roma tomatoes
 1 Jalapeno
 ¼ Onion
 1 Avocado
 1 Teaspoon of Butter / or Alternative Butter
 Rice

Directions

1

Marinate your beef a minimum of 8 hours in advance for maximum flavor and rest in fridge. Once finished, bring to room temperature prior to cooking.

2

prepare rice and black beans as instructed and set aside. (for added flavor to black beans, add half of a bay leaf).

3

chop romaine lettuce into thin strips and then halves, to replicate shredded lettuce, rinse with cold water and set back in the fridge until you are ready to prep your bowl

4

in a blender or food-processor, chop two roma tomatoes, 1 jalapeño and 1/4th of an onion. try not to over blend/chop!!

once chopped, add the juice of 1 lime, salt and pepper. cut one roma tomato by hand and fold into the mixture.

5

In a blender or food processor, prepare avocado cilantro dressing by blending one handful of cilantro, the juice of one lime and one avocado. Add salt to taste.

6

in a skillet, take one tablespoon of butter and add yellow corn either cut from cob, bag or can. sauté until tender and golden brown. chop two stalks of green onion and fold into corn until slightly transparent. cover with a lid and allow the steam to cook through.

7

prepare your bowl, placing the rice first – each of your toppings — the avocado, the corn, pico de gallo salsa, and lettuce! add to your ingredients a nice helping of shredded beef and don’t forget to top with the creamy avocado lime dressing!

shredded beef bowl

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