Shredded Beef Fajita Bowls with Avocado Cream
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Shredded Beef Fajita Bowls with Avocado Cream – make delicious beef in the slow cooker, then shred into bowls with fresh toppings.
The wonderful thing about fresh Dinner Bowls is how easily they can be adapted for different taste preferences – these Shredded Beef Fajita Bowls with Avocado Cream are easy, delicious, and a crowd-pleaser. You start with slow cooker shredded beef, then add it to a bowl with cilantro-lime rice cooked in coconut milk (trust me, it’s amazing), fajita peppers and onions, and a delicious creamy avocado sauce that you’ll want to slather on.
If you love beef, or want a really delicious Main Dish that’s perfect for a large gathering or crowd, this is it! You can even prep all of the parts of the bowl beforehand and keep warm with tinfoil or in a slow cooker.
My secrets for the best tasting roast are: 1) A good cut of meat (chuck roast or top round roast are best), 2) using lots of liquid in the slow cooker and cooking it on high all day – lots of liquid and high heat make this roast so tender and flavorful (the longer the better!), and 3) this Better than Bouillon Beef Paste. It gives the roast such a great depth of flavor. I love this Brand of products (their Chicken base is also great).
Substitutions
If you want to lighten up this Bowl, you can make the recipe with cauliflower rice instead of regular rice. (I have a great cilantro-lime cauliflower rice recipe on my sweet pork bowls here.) You can also substitute other proteins if you don’t prefer shredded beef (shredded chicken or pork work great as well, or you can use seasoned beans to keep it vegetarian.)
Elements of the Shredded Beef Fajita Bowls with Avocado Cream
Shredded Beef Fajita Bowls with Avocado Cream
Ingredients
Slow Cooker Shredded Beef
- 2-3 lb. beef chuck roast or beef top round roast
- 3 tablespoons Better than Bouillon Beef Paste PER pound of beef (for a 2 lb. roast, use 6 tablespoons)
- 2 cups warm water PER pound of beef (for a 2 lb. roast, use 4 cups)
- 1/4 teaspoon garlic salt PER pound of beef (reserve until after it is cooked)
Avocado Cream
- 1 large hass avocado (or 2 small avocados)
- 1 ½ cups heavy cream
- 2 limes juiced
- 1 tablespoon white vinegar
- 1 cup fresh chopped cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1 teaspoon garlic salt
- 2 tablespoons honey
Coconut Cilantro-Lime Rice
- 2 cups white rice
- 2 cans (14 oz.) coconut milk
- 1/3 cup water
- 1 lime juiced
- 1/2 cup cilantro, diced fine
Fajita Peppers & Onions
- 1 large sweet yellow onion, diced
- 2 red or yellow bell peppers, sliced thin
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic salt
For Bowl Assembly
- 2-3 cups shredded Monterey jack cheese (or cheese of your choice)
- extra cilantro, diced
- extra lime juice
Instructions
Slow Cooker Shredded Beef
- Before placing beef roast into the slow cooker, you will add your Beef Base and hot water. Using 3 tablespoons of beef base per pound of meat, and 2 cups of hot water per pound of beef, add base and hot water to slow cooker. Using a whisk, mix until the beef base is spread throughout the water. It doesn't have to be totally dissolved, just dispersed throughout.
- Add beef roast to slow cooker. Cook on high for 6-8 hours. Cooking it on high with lots of liquid will cause it to be tender and shred easily.To check the roast to determine if it's done, see if it shreds easily with a fork.
- Once done, remove roast from slow cooker into a large serving bowl and shred with 2 forks.
- Add 1/4 teaspoon of garlic salt per pound of beef once it's shredded. It should be very tender and shred easily. Spoon some of the extra broth over the meat to keep it tender, then cover with foil until ready to serve.
Avocado Cream
- Make this avocado cream before you begin the rice or peppers, so it has a little time to chill in the fridge before you eat.
- Combine all ingredients in a blender or food processor. Blend until smooth.
- Store in an airtight container in the fridge until ready to serve.
Coconut Cilantro-Lime Rice
- Combine coconut milk, water, and rice in a large pot.
- Heat to a simmer, then stir, cover, and reduce heat to low. Keep covered and cook until fluffy, about 20-25 minutes.
- Once done, remove from heat and fluff with fork, adding in lime juice and cilantro and fluffing / mixing until well incorporated.
Fajita Peppers & Onions
- To a large skillet over medium-high heat, add 1 tablespoon olive oil.
- Add in onions and mix well to coat in oil. Cover and let cook for 5 minutes until soft.
- Stir well. Then add sliced peppers and seasonings. Mix well and then cover. Cook until soft (3-4 minutes).
- Remove from heat and set aside.
For Bowl Assembly
- In each bowl, add a large serving of rice, shredded beef, and fajita peppers/onions.
- Top with shredded cheese, the avocado cream, and additional cilantro and/or lime juice if needed.
- Enjoy!
Let me know if you get a chance to make these Shredded Beef Fajita Bowls for your family. And be sure to tag me @plumstreetcollective if you make them. Hope you love them as much as we do!
