Meal Prep Recipes

Beef Barbacoa Bowls Meal Prep




BeeF Barbacoa Bowls

Prep Time: 10 Minutes           Cook Time: 4 Hours (Inactive)

Calories: 593

Carbohydrates: 18g     Fat: 41g     Protein: 38g

Makes 4 Servings




For the Roast

  • 1.5 lbs of beef chuck roast
  • 3 chipotle chiles in adobo
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 cup chicken broth
  • Juice of 1/2 lime
  • Juice of 1 orange

For the Corn and Zucchini

  • 3/4 cup frozen corn
  • 2 medium-large zucchinis
  • 3 Tbsp crumbled queso fresco or feta cheese
  • 1 Tbsp olive oil
  • 1 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 2 Tbsp chopped cilantro
  • Salt and Pepper to taste

For the Pico de Gallo

  • 3 Roma tomatoes
  • 1/4 cup diced red onion
  • 1 Tbsp chopped cilantro
  • 1 Tbsp minced garlic
  • Juice of 1/2 lime
  • Salt and pepper to taste



For the Barbacoa

  1. In a blender or food processor, mix the chipotle chiles, cumin, cayenne pepper, chili powder, chicken broth lime juice, and orange juice.  
  2. Place the roast in a crockpot and pour the sauce mixture over the top of the meat.  
  3. Cook on high for 4-5 hours.
  4. Remove from crockpot and shred with two forks. 

For the Corn and Zucchini

  1. Wash the vegetables and peel the zucchini. Cut into a medium dice.
  2. In a skillet over medium heat, heat 1 Tbsp of olive oil.  Add the zucchini and cook until soft
  3. Add in the corn, chili powder, cayenne pepper and salt and pepper.  
  4. Remove from pan and top with cheese and cilantro.

For the Pico de Gallo

  1. Wash and cut the tomatoes into a small dice.  Dice the onion and chop the cilantro.
  2. In a bowl, mix together the tomatoes, onion, cilantro, garlic, lime juice, and salt and pepper to taste.

Divide your ingredients evenly 4 ways.  


Click this photo to see some of the recipes included in the 2nd Edition!

Click this photo to see some of the recipes included in the 2nd Edition!

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