Paleo bowls are so easy to make, and there are countless variations on them. This Beef Barbacoa Kale Bowl is a fantastic way to balance savory beef with some zesty lime flair, and a bit of crunch as well. Don’t forget the avocado! This recipe makes 2 bowls. 


  • 1 1/2 lbs beef chuck roast
  • 1 tsp olive oil
  • 1 medium onion, diced (save extra for toppings)
  • 2 limes, juiced
  • 2 tbsp apple cider vinegar
  • 1 tbsp tomato paste 
  • 1/2 tsp cumin powder
  • 1/2 tsp chipotle powder
  • 1 tsp salt
  • 3 cups kale
  • 1 avocado, sliced
  • fresh cilantro
  • 1 lime for topping


In a skillet, heat oil and brown beef until cooked through, set aside. Add onion and saute until soft. Add lime juice, apple cider vinegar, tomato past, cumin, Chipotle powder and salt. Stir and bring to a simmer. Add beef and pull apart with a fork. Cover and simmer in sauce on low for 20 minutes. Make bowls by adding kale and topping with barbacoa, onions, cilantro, and avocado. Drizzle with lime juice and enjoy!