Servings: 4
-
size: bowl
Ingredients:
- 675 g - Beef Chuck Roast
- 1/2 tsp - Salt
- 3/4 tsp - Black Pepper
- 1/2 tbs - Cumin, Ground
- 1/2 tsp - Garlic Powder
- 3/4 tsp - Paprika
- 1/4 tsp - Cayenne
- 1 tsp - Onion Powder
- 2 tbs - Olive Oil
- 2 cup - Cauliflower Rice
Nutritional values:
info_outlineper 1 serving
- Calories: 644 Kcal
- Proteins: 40.80 g
- Fats: 50.90 g
- Total carbs: 4.20 g
Barbacoa Burrito Bowl
Preparation: 260 min
Preheat an oven to 300F/150C degrees and spray a baking dish with pan spray. Place the chuck roast in the dish. Sprinkle the salt, pepper, cumin, garlic, paprika, cayenne, and onion powder over the roast. Drizzle the olive oil over the roast as well.
Wrap the dish in foil, and bake the beef chuck for 4 hours. When it’s tender enough, shred the beef apart into fine shreds.
Prepare your barbacoa bowls in 4 meal prep containers. Fill each container with a ½ c. of prepare cauliflower rice and ¼ of the shredded barbacoa. Add additional toppings at your discretion.
Enjoy!
keto lunch dinner
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