Description
This Barbacoa Burrito Bowls recipe combines tender, flavorful barbacoa meat with fresh, crisp vegetables and vibrant homemade salsas served over cilantro lime cauliflower rice. It’s a delicious low-carb, keto-friendly bowl perfect for a quick and satisfying meal with a Mexican flair.
Ingredients
Scale
Barbacoa
- 2 cups barbacoa meat
Salad Base
- 1 cup chopped butter lettuce
- ½ cup shredded Monterey jack cheese
- ¼ cup plain Greek yogurt
Cilantro Lime Cauliflower Rice
- 10 ounces steamable cauliflower rice (1 bag)
- 2 tablespoons chopped cilantro
- 2 limes (juiced)
- ½ teaspoon ground black pepper
Pico de Gallo
- 2 roma tomatoes (diced)
- ¼ white onion (diced)
- ½ lime (cut into wedges)
- ½ tablespoon chopped cilantro
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Red Tomatillo Salsa
- 3 tomatillos
- ¼ white onion (chopped)
- 3 cloves garlic
- 2 chipotle peppers in adobo
- 2 tablespoons chopped cilantro
- 1 teaspoon ground black pepper
- 1 teaspoon A1 steak sauce
- 1 ½ limes (juiced)
Guacamole
- 1 avocado (sliced)
- ¼ white onion (diced)
- ½ lime (cut into wedges)
- ½ tablespoon chopped cilantro
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare Cilantro Lime Cauliflower Rice: Steam the cauliflower rice according to package instructions. Once cooked, stir in the chopped cilantro, lime juice from 2 limes, and ground black pepper. Mix thoroughly and set aside to keep warm.
- Make Pico de Gallo: In a bowl, combine diced roma tomatoes, diced white onion, chopped cilantro, kosher salt, ground black pepper, and squeeze lime wedges over the mixture. Mix well and refrigerate until serving.
- Prepare Red Tomatillo Salsa: In a blender, combine chopped tomatillos, chopped white onion, garlic cloves, chipotle peppers in adobo, chopped cilantro, ground black pepper, A1 steak sauce, and lime juice. Blend until smooth, adjusting consistency as desired.
- Assemble Guacamole: In a bowl, mash the avocado slightly then fold in diced white onion, chopped cilantro, kosher salt, ground black pepper, and a squeeze of lime juice. Mix gently to combine.
- Assemble Burrito Bowls: Divide the cooked cilantro lime cauliflower rice among four bowls. Top each bowl with butter lettuce, shredded Monterey jack cheese, barbacoa meat, pico de gallo, red tomatillo salsa, guacamole, and a dollop of Greek yogurt. Serve with additional lime wedges on the side.
Notes
- Use freshly squeezed lime juice for best flavor in the rice and salsas.
- You can substitute barbacoa meat with shredded beef or slow-cooked beef if unavailable.
- Adjust the amount of chipotle peppers in adobo depending on your preferred spice level.
- Steam cauliflower rice gently to avoid mushy texture.
- Prepare salsas and guacamole ahead of time to let flavors meld.
