The Defined Dish · by Alex★ 5.0 (36)
Salsa Verde Shredded Beef Bowls
NUTRITION · PER SERVING50M COOK
CAL 33%·PRO 94%
CARBS 10G6% OF CAL
5G FIBER3G SUGAR2G OTHER
FAT 47G65% OF CAL
12G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked shredded beef in salsa verde, served over cauliflower rice with avocado, cilantro, and lime. A low-carb Mexican-inspired bowl.
mainbowlbeef🥘 pressure cooker⏲️ slow cooker🍳 skilletdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 2 pounds flap, skirt, or flank steak
- kosher salt, (to taste)
- freshly ground black pepper, (to taste)
- 3 tablespoons avocado oil, (divided)
- 1 cup salsa verde, (plus more for serving)
- 2 cups riced cauliflower
- 1 avocado, (sliced, for serving)
- 1/4 white onion, (diced small, for serving)
- chopped fresh cilantro, (optional, for serving)
- lime wedges, (optional for serving)
At a glance
PER SERVING · TIME 50M
CAL 33%·PRO 94%
CARBS 10G6% OF CAL
5G FIBER3G SUGAR2G OTHER
FAT 47G65% OF CAL
12G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 965mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 498mg
- Calcium
- 61mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 965MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.