Prepare your barbacoa meat in advance. If you’re using leftover barbacoa, just measure out 2 cups for this recipe. The deep, savory flavors make all the difference in your bowls.
As you assemble your bowls, begin with the base: add ½ cup of cilantro lime cauliflower rice to each bowl. This will be the foundation, providing a fresh, zesty flavor that complements the barbacoa.
Now, top the rice with ½ cup of the prepared barbacoa meat. Make sure the meat is warm and tender, creating a luscious layer that melts in your mouth.
Add a generous amount of chopped butter lettuce to your bowl, about 1 cup. This adds a crisp texture, balancing the richness of the meat and cheese.
Sprinkle ½ cup of shredded Monterey jack cheese on top. As it melts slightly from the heat of the other ingredients, it creates a delicious creamy layer.
Next comes the flavor explosion: add pico de gallo, red tomatillo salsa, and a dollop of plain Greek yogurt. These toppings will introduce freshness and acidity, cutting through the richness.
Don’t forget the guacamole. A good scoop adds creaminess and is packed with healthy fats that make these bowls even more satisfying.
Cook the steamable cauliflower rice according to package instructions. Once cooked, transfer it to a bowl and mix in 2 tablespoons of chopped cilantro, the juice of 2 limes, and ½ teaspoon of ground black pepper. This will enhance the flavor and texture of the rice.
In a small bowl, combine 2 roma tomatoes, ¼ white onion, the juice from ½ lime, ½ tablespoon of chopped cilantro, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Mix well to create a fresh salsa that can be served on top or alongside your bowls.
Preheat your broiler. Cut the tomatillos in half and place them cut side down in an oven-safe baking dish. Broil for about 7 minutes. Then, flip the tomatillos and broil for another 7 minutes. Let cool before adding them to a food processor.
In the food processor, combine the cooled tomatillos, ¼ white onion, 3 cloves of garlic, 2 chipotle peppers in adobo, 2 tablespoons of chopped cilantro, 1 teaspoon of ground black pepper, 1 teaspoon of A1 steak sauce, and the juice of 1 ½ limes. Pulse for about 15 seconds or until smooth to create your salsa.
Finally, in a small bowl, mix together 1 avocado, the remaining ¼ white onion, the juice of ½ lime, ½ tablespoon of chopped cilantro, ¼ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Mash together to create a creamy topping for your bowls.
