Shredded Beef & Rice Bowl + Avocado Lime Dressing
such a delight. a shredded beef and rice bowl with avocado lime dressing. love. what do i love? meals with a twist of guilt and innocence. in a time where i would have loved to get a chipotle bowl, but i’m still kind of teetering the “is it safe, yet?” line ..
it’s probably better for my wallet and i both to go this route anyway. to make, costs less than $10.00, i’m not side-eyeing through the glass so see if they skimped me on the meat and i get to beef up the flavor anyway i choose. ha! beef up the flavor.. cute.
anyway!! in no way is this a faux chipotle bowl, more so .. chipotle inspired? ya dig? in the sense that, at chipotle i would get bowl with rice, black beans, corn, half shredded beef (& half chicken – yes i’m greedy), sour cream and avocado .. sprinkled with a little lettuce on top!
but this particular bowl is my own. the flavors, i’ve tapered to my taste buds. love you chipotle.. =)
– i begin by prepping my meat, layering with red chili flakes, salt and mesquite seasoning a day in advance. leaving in the crock pot for 7 – 8 hours on low temperature, the meat should be tender with just enough juice to keep the meat moist.
– absolutely love the cilantro rice idea, but because i’ve put lime in everything else, i didn’t want to overdo it. i would have even omitted the rice or substituted with quinoa for a healthier alternative.
– the dressing was an idea inspired from gimedelicious because i wanted to use the creaminess of avocados without having dairy all in the mix! the only change i made to their recipe was omitting the yogurt!
– this bowl is the bomb.
30 minCook Time
30 minTotal Time
1 lb beef shoulder roast
red chili pepper flakes
1 bunch of cilantro
2 stalks of green onion
1 can black beans (or, 1 cup of black beans, prepared)
1 white corn on cob
1 head of romaine lettuce cut thin
3 roma tomatoes
1 teaspoon of butter/ or alternative butter
prepare your shredded beef 8 hours in advance and set aside.
prepare rice and black beans as instructed and set aside. chop romaine lettuce into thin strips and then halves, so that you're making shredded lettuce, rinse with cold water and set back int the fridge.
in a blender/food-processor/nutri-bullet, chop three roma tomatoes, 1 jalapeño and 1/4th of an onion. try not to over blend/chop!! - after i chop these in a nutri-bullet, i chop one roma tomato by hand and fold into chopped tomato mix.
prepare avocado cilantro recipe in advance by blending one handful of cilantro, the juice of two limes and one avocado in a blender/food-processor/nutri-bullet and set aside.
in a skillet, cut the corn from one white cob and sauce with teaspoon of butter and sauté until tender. chop two stalks of green onion and fold into corn until slightly transparent. cover with a lid and allow the steam to cook through.
prepare your bowl! a little of this, a little of that .. layer it like they do in chipotle or fold in from the corners of the bowl (i do this, not sure why.) don't forget to add your avocado and shredded romaine lettuce! drizzle with your creamy avocado cilantro dressing and enjoy!!