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Healthy Clean Eating Slow Cooker Burrito Bowls Recipe

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Enjoy a delicious and nutritious meal with these Clean Eating Slow Cooker Burrito Bowls that combine vibrant flavors and wholesome ingredients. Perfect for busy weeknights, this recipe is customizable and easy to prepare!

Ingredients

Scale
  • 1 pound lean ground beef or beef chuck roast
  • 1 can black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 1 can diced tomatoes, drained
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup low-sodium beef broth or vegetable broth
  • Brown rice, cooked (for serving)
  • Quinoa, cooked (for serving)
  • Cauliflower rice, cooked (for serving)
  • Avocado, sliced (for topping)
  • Fresh cilantro, chopped (for topping)
  • 1 lime, juiced (for topping)
  • Plain Greek yogurt (for topping)

Instructions

  1. Prepare Your Protein: If using lean ground beef, brown it in a large skillet over medium-high heat and drain off any excess fat. If using a beef chuck roast, place it directly into the slow cooker.
  2. Chop and Drain: Chop the onion and mince the garlic. Rinse and drain the canned black beans and corn, and drain the diced tomatoes.
  3. Combine in Slow Cooker: Transfer the browned ground beef (if using) or the beef chuck roast to your slow cooker. Add the rinsed black beans, drained corn, drained diced tomatoes, chopped onion, and minced garlic.
  4. Season and Add Liquid: Sprinkle in chili powder, ground cumin, smoked paprika, dried oregano, sea salt, and black pepper. Stir to ensure spices are evenly distributed. Pour in the low-sodium beef broth (or vegetable broth).
  5. Cook Low and Slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and easily shreddable.
  6. Shred and Stir: If using a beef chuck roast, remove it from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir it back into the mixture. If using ground beef, stir everything to combine.
  7. Final Touches: Stir in the juice of one fresh lime and adjust seasonings if needed.
  8. Serve It Up: Spoon the burrito bowl mixture over a bed of brown rice, quinoa, or cauliflower rice. Top with avocado, cilantro, Greek yogurt, or salsa.

Nutrition

Keywords: Feel free to customize the vegetables by adding bell peppers, zucchini, or sweet potato. For added heat, include diced jalapeño or chipotle powder. This recipe is great for meal prep; portion out the mixture separately from the grains for easy reheating.

Find it online: https://crumella.com/healthy-clean-eating-slow-cooker-burrito-bowls-recipe/