Whole30 Chipotle Beef and Avocado Bowls

After we Un-Paleo-ed/Un-Whole30-ed this, it was really good.

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

Photo by ALB

Course Main Course
Adapted from: 40Aprons
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
Smoky Sauce
1 poblano pepper
1/2 Tbsp. chipotle pepper powder
3 cloves garlic
3/4 cup tomato salsa
2 Tbsp. avocado oil (didn't use)
1/2 teaspoon salt

Whole30 Chipotle Beef and Avocado Bowls
16 ounces ground beef (used 96/4)
8 ounces baby Bella mushrooms minced
2 Cups cooked rice
2 limes juice of, divided
1 cup fresh cilantro chopped, plus more for garnish, if desired
4 coontainers of Wholly Guacamole Minis, Classic
1/2 cup minced red onion plus more for garnish, if desired
Tomato for garnish

Instructions
Roast the poblano pepper: Preheat the broiler then place poblano pepper on the 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.

Make the smoky sauce: When poblano pepper is cooled to the touch, peel off the blackened skin, remove stem, and seeds. Combine all ingredients in a food processor and blend until very smooth.

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 of minutes until bubbly and a bit thickened. Remove from heat.

Make the cilantro-lime rice: Stir together cooked rice, juice of 1 lime, about 2/3 cup cilantro, and plenty of salt.

Serve your Whole30 chipotle beef and avocado bowls: divide cilantro-lime rice among bowls, then top with beef mixture. Finish with a couple big, heaping spoonfuls of guacamole. Garnish with additional chopped cilantro, tomato and red onion, if desired.

9 Smart Points (my additions/subtractions at 4 servings)