This beef burrito bowl pairs slow-cooked Mexican pulled beef with zesty lime cauliflower rice, creamy avocado, and fresh salad for a satisfying, healthy dinner. Low-carb, Whole30-friendly, and grain- and dairy-free, it’s an adaptable recipe that’s perfect for meal rotation.
Featured Comment
⭐⭐⭐⭐⭐ This recipe is one of my go-to favs! Not only is it really delicious, but it’s incredibly easy to make too! Get it started in the morning, then you only have a minimal amount of pre-dinner prep to have a healthy tasty meal on the table. Highly recommend this recipe! – Ash
This beef burrito bowl has been a favourite for years. It originated while I was experimenting with cleaner eating and following rounds of the Whole30 program to better understand how food affected my energy and wellbeing. Although I don’t follow that strict plan anymore, I kept the ideas that worked best: simple meals, whole foods, and balanced bowls that combine protein, vegetables, and healthy fats.
The bowl format makes it easy to build nourishing, colourful meals without much fuss. This version swaps rice for cauliflower rice and avoids dairy and grains, creating a grain-free, gluten-free, and low-carb option that still delivers big on flavour. It’s excellent for meal prep, special diets, or just whenever you want a wholesome, tasty dinner.
Key Ingredients
Once you have the slow-cooked shredded beef ready, assemble your bowl with simple, fresh toppings. All ingredient amounts are listed in the recipe card below.
- Shredded beef – tender slow-cooked Mexican pulled beef seasoned with a homemade spice mix.
- Cauliflower – riced and brightened with lime zest and juice to form the flavorful base.
- Avocado – adds creamy texture that complements the spiced beef.
- Salad – keep it simple with shredded lettuce, halved cherry tomatoes, and a sprinkle of coriander/cilantro.
Equipment and Tools
A slow cooker or multi-cooker makes the beef effortless. A box grater or food processor works well for ricing the cauliflower. A large frying pan is useful to finish the cauliflower rice.
Slow Cooker / Multi Cooker – a set-and-forget cooker is ideal for making tender shredded beef with minimal hands-on time.
Step-By-Step Instructions
The beef is the heart of this recipe. Use a homemade taco-style spice mix so the dish remains Whole30-compliant (many store-bought mixes contain sugar). Rub the spice blend into a 1 kg chuck roast, bolar blade, or brisket and slow-cook with a splash of water until it easily shreds.
Cook the beef in the slow cooker with 1/4 cup water: high for 6 hours or low for 8–10 hours. When tender, shred with two forks and stir the meat back into the cooking juices to keep it moist and flavorful.
To make cauliflower rice, grate half a head of cauliflower using a box grater or pulse it briefly in a food processor—avoid overprocessing. Sauté the riced cauliflower in a large frying pan over medium-low heat until it just starts to brown, then stir in lime zest, lime juice, and salt to taste. Don’t overcook; the rice should have a little bite, not turn mushy.
Assemble bowls by layering cauliflower rice and shredded lettuce, then top with pulled beef, sliced avocado, cherry tomatoes, and coriander if you like. Serve with lime wedges and mix a bit of everything together in each bite for the best balance of flavours and textures.
Storage and Make Ahead Instructions
Prep components ahead but store them separately for best texture. Assemble just before serving.
Shredded beef: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove with a splash of water or in the microwave in short bursts, stirring to retain moisture.
Cauliflower rice: Best when fresh, but will keep in the fridge for up to 3 days or freeze for up to 1 month. Reheat in a dry pan over medium heat, stirring to evaporate any excess moisture; microwaving can make it soggy.
Keep toppings like avocado, lettuce, and tomatoes separate until serving to preserve freshness and texture.
Recipe FAQs
If you’re not following Whole30 or a low-carb plan, swap cauliflower rice for regular rice, quinoa, or use extra shredded lettuce and salad.
Yes. Portion the beef into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of water to keep it moist.
If you make this, please leave a comment and a rating below! And tag your photos on Instagram with @eightforestlane — I’d love to see them.
More Whole30 approved recipes:
Lemony Garlic Sauce (Whole30, Dairy-free)
Whole30 Slow Cooker Chilli
Breakfast Potatoes with Asparagus and Egg
Roasted Vegetable Bowls with Green Goddess Sauce
Beef Burrito Bowl (Whole30 & Paleo)
Equipment
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slow cooker
Ingredients
For the shredded beef:
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon crushed red chilli flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 kg chuck beef roast, bolar blade, or small brisket
- ¼ cup water
For the cauliflower lime rice:
- ½ head cauliflower, riced
- Zest and juice of 1 lime
For the burrito bowls:
- Cherry tomatoes, halved
- Cos lettuce, shredded
- 1 avocado, sliced
- Coriander/cilantro (optional)
Instructions
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Make the shredded Mexican beef. Mix chili powder, cumin, paprika, sea salt, garlic powder, onion powder, red chilli flakes, oregano, and black pepper. Rub or coat the beef with the spice mix.
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Place the beef in the slow cooker and add ¼ cup water. Cover and cook on high for 6 hours or low for 8–10 hours, until the beef is tender and shreds easily.
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Shred the beef with two forks in the slow cooker and mix it with the cooking juices.
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Make the lime cauliflower rice. Rice the cauliflower by grating or pulsing briefly in a food processor. Sauté in a hot pan, stirring, until just starting to brown. Add lime zest, lime juice, and salt to taste. Remove from heat to avoid overcooking.
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Assemble the bowls. Divide cauliflower rice and shredded beef among bowls. Top with tomatoes, shredded lettuce, sliced avocado, and coriander. Serve with lime wedges.
Notes
Avocado: Sliced avocado is lovely on top, or mash it with a little lime, salt, and garlic powder for a quick guacamole.
Storage: Leftover beef keeps in the fridge for up to 4 days or in the freezer for up to 3 months.
Nutrition
Nutritional information is a guide only and was calculated with automated tools; actual values will vary based on ingredients and portions.
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This recipe was originally published on August 26, 2018 and updated in 2021 and 2025 with new photos and clearer content. The recipe itself remains the same.