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Barbacoa Bowls, satisfying and healthy!

March 12, 2015

 

Have you ever heard the phrase "Eat the Rainbow"? Well, although ROYGBIV isn't glorified in full spectrum above, but just look at all of the beautiful and nutritionally dense flavors you are eating. If it is indeed (and yes, it is) healthy for you to eat vibrant colorful vegetables, then I have you looking you a veggie lovin nutrition expert here. Purples, reds, different shades of green; and all whole unprocessed foods. Nothing in this dish is tarnished with any processed ingredients. Its day two of my clean eating cleanse and I couldn't feel any happier with the yummy decisions I've made so far. THis bowl was soooo good. The spiciness with some of the sweeter notes like the grape tomatoes or salsa all complimented each other so well that each bite was its own amazing flavor combination.
You're going to have to bear with me on the prep and ingredients here. There are a lot of "random" things. And you of course can assemble your bowl however you want. You might not want raw purple cabbage, (But if you think that, you're wrong. It's a great fit.) And maybe you want to use cauliflower "rice" or quinoa instead of organic brown rice. It is up to you my friend. The world is your oyster. And this dish is your rainbow. But I will break down my prep for the picture above. They key things to pay attention to are the barbacoa beef recipe, the link the the avocado tomatillo salsa and the brown rice prep (if you're going the brown rice route).
Makes 4-6 Bowls

 

For the Barbacoa Beef:

3 lbs chuck roast
1/2 yellow onion
1 bushel cilantro
10 garlic cloves
2 cups organic beef broth (Buy a 32 oz carton and use the rest for your grains)
1/4 cup lime juice
1 7.5 oz can chipotle peppers in adobo sauce
5 bay leaves
1/2 tbsp cumin
1/2 tbsp salt
1/2 tbsp pepper
1/2 tsp cinnamon
1/2 tsp cayenne
1. In a Dutch Oven, add the beef broth, the lime juice and the canned chipotles, sauce and all.
2. Coarsely cut up your onion (into large chunks) and cut the stems off the the bushel of cilantro (save the upper leafy half for later!!!). Add the onion and the cilantro to the Dutch Oven.
3. Give your garlic a couple of chops as well. It can be in big chunks too. You're just looking to have every clove at least halved so that the flavor can seep out.
4. Add the rest of your spices and herbs as well.
5. Take the chuck roast and cut it into large 2"-3" cubes. It goes without saying, but add them to the pot as well. ;)
6. Cover the Dutch oven and place in the oven at 200 degrees for 4 hours. Raise the temperature to 250 degrees, and cook another 90 minutes. (For a total cooking time of 5 1/2 hours.)
7.You should be able to shred the meat easily with a fork. After you have shredded it, add about a cup of the liquid in the Dutch oven and mix it together to reinfuse some of that delicious slow cooking flavor into the meat!
8. When you're ready, add it to your Barbacoa Bowl.

 

For the Cilantro Lime Brown Rice:
1. Measure out 1 1/2 cups of dry brown rice. I used my rice cooker, but you follow the instructions for however it is you chose to cook your rice.
2. I measured out the rest of my beef broth and cooked my rice in it,. I believe I had to add an extra cup of water. But cooking grains with broth is a really easy way to add flavor without adding calories.
3. Zest and then juice 1 lime into the rice cooker (or whatever your cooking vessel may be) and add 1 cup of chopped cilantro leaves as well.
4. If you're using a rice cooker then you pretty much press "brown rice" and wait. If you're going a different route, obviously follow that path.

 

All of the Rest:
1 can organic black beans
2 avocados
2 cups of red/purple cabbage
grape tomatoes
roasted poblano peppers
Creamy Avocado Tomatillo Salsa
extra limes or cilantro
1. Drain and rinse the black beans
2. Dice up your avocados
3. Cut your cabbage up like coleslaw
4. Halve your grape tomatoes
5. Roast the peppers on a gas stove top or by placing in the oven on a broil setting and flipping them when they begin to blacken (about 6-8 min/per side). Peel off blackened skin and dice them up.
6. Spoon on the Creamy Tomatillo Avocado Salsa, the hyperlink is above.
7. Add extra lime juice or cilantro leaves.
8. Dump it in a bowl, stir and enjoy!!!

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