Chipotle Beef Burger Bowls

  • Serving Size4

    Ingredients

    • 4 pieces nitrate free bacon
    • 1 lb grass-fed ground beef
    • 3 c mushrooms, diced
    • 4 mini sweet peppers, sliced into strips
    • 4 eggs
    • 4 c cabbage, shredded
    • 2 T of approved oil
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 2 tsp chipotle powder (1 tsp for a less spicy version)

    Directions

    1

    Cut up mushrooms and peppers and shred cabbage. Set aside.

    2

    In a bowl, combine ground beef with salt, pepper and chipotle powder and mix well. Form into 4 evenly sized patties and set aside.

    3

    In a large pan over medium heat, add bacon to cook. Cook until almost crispy, about 8 minutes. Remove and place on a paper towel lined plate.  In the same pan over medium heat, add in burgers to cook. Use 1 T of approved oil in pan for cooking burgers.

    4

    Separately, in the medium sized pan over medium heat add 1 T of approved oil, then add mushrooms and peppers to sauté, stirring occasionally. Sauté mushrooms and peppers until peppers have browned some and the mushrooms have cooked down quite a bit and then turn heat down to simmer.

    5

    Finally, cook eggs in a small pan to your desired state. Serve in bowls with a base of cabbage topped with a burger, mushrooms, peppers and egg.

    6

    In a bowl, whisk together the eggs, coconut milk, rosemary, and season with salt and pepper to taste.

    7

    Make the “crust” of your quiche by lining a deep pie dish with the cooked spaghetti squash, pressing gently on the bottom and sides to make it even.

    8

    Pour the egg mixture over the squash and add the asparagus and mushrooms on top of the eggs.

    9

    Place in oven and cook for 40 minutes.

    Recipe adapted from: realsimplegood.com   

    Print Recipe

    Recipe Categories