Whole30 Chipotle Beef & Avocado Bowls (Sofritas Copycat, Paleo)

These Whole30 chipotle beef & avocado bowls are one of our favorite Whole30 Mexican recipes, loaded with veggies, protein, and healthy fats. Cilantro lime cauliflower rice topped with a saucy, smoky beef & mushroom mixture, all finished with tons of a quick guac, these Whole30 chipotle beef & avocado bowls are bound to be one of your family's favorite Whole30 Mexican recipes, too!
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 grassfed 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 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 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 minutes until bubbly and a bit thickened. Remove from heat.
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