Whole30 Chipotle Beef & Avocado Bowls (Paleo Sofritas Copycat) #healthydiet #cleaneating

These Whole30 chipotle meat and avocado dishes are one of our most loved Whole30 Mexican plans, stacked with veggies, protein, and sound fats. Cilantro lime cauliflower rice bested with a saucy, smoky hamburger and mushroom blend, all completed with huge amounts of a speedy guac, these Whole30 chipotle meat and avocado dishes will undoubtedly be one of your family's most loved Whole30 Mexican plans, as well!

I was enlivened to turn the flawlessness of this smoky, saucy protein over cauliflower rice, beat with a ginormous aiding of a very speedy and simple guac into a Whole30 chipotle hamburger and avocado bowl. Absolutely agreeable, absolutely delectable, and made with a lot of veggies, protein, and solid fats.

You're going to cherish these Whole30 chipotle hamburger and avocado dishes since they are stacked with flavor, brilliant, velvety, thus filling! Ideal for this looming hotter climate (Fingers crossed, Y'all.).

Also Try Our Recipe : 10-Minute Teriyaki Chicken & Broccoli 

Ingredients
Smoky Sauce

• 1 poblano pepper
• 1/2 Tbsp. chipotle pepper powder 1 1/2 teaspoons
• 3 cloves garlic
• 3/4 cup tomato salsa
• 2 Tbsp. avocado oil
• 1/2 teaspoon salt

Whole30 Chipotle Beef & Avocado Bowls

• 8 ounces grass-fed ground beef
• 8 ounces baby Bella mushrooms minced
• 2 12- ounce bags frozen cauliflower rice or about 6-8 cups, steamed
• 2 limes juice of, divided
• 2/3-1 cup fresh cilantro chopped, plus more for garnish, if desired
• 3 avocados halved, pitted, and peeled
• 1/2 cup minced red onion plus more for garnish, if desired

Instructions

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

For more detail : bit.ly/2D2rJup

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