Paleo Burrito Bowl
Paleo burrito bowl – Especially when they are rice, corn, Burritos are fantastic! and legume-free. You could, in fact, since it is served in a bowl without the tortilla can call this a naked burrito, but trust me, There is no room for disappointment as all Mexican flavors are still in there.
Yet the preparation of paleo burrito bowl is seamless there are many ingredients in this recipe, – you first put the sweet potatoes in the oven and then prepare the cucumber salsa and ground beef while they bake. One step at a time and before you know it dinner is ready.
One can never be completely sure what other ingredients they contain when it comes to taco seasoning or mixed spices, (sometimes MSG or gluten), so when you mix your own, you can be confident about what exactly is in it. Plus, it is fun to play around, when you will want more garlic many times, some days less.
Perhaps a bit more oregano, or instead of ground cumin, whole cumin seeds making your own staple spice mixes and what you are feeding your family allows you to be in control and if it tastes slightly different every time, remember that your kitchen is a place where wholesome food is served not a fast food joint.
Want to make Paleo Burrito Bowl?
Of course, to create a paleo burrito bowl there are a million ways, I like to start out with a base of lettuce, cauliflower rice, and some kind of protein. Lettuce adds that refreshing crunch factor, Cauliflower rice (if you can tolerate it then go for rice ) soaks up and meld together all the flavors of the dish, and of course, protein is the main star of the dish. You can really go nuts on this base, and add whatever you like.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 large onion, chopped
- 2 tablespoons coconut oil
- 3 cups riced cauliflower
- 1 cup sliced black olives
- 5 cups shredded lettuce
- 2 cups leftover taco-spiced beef
- 4 Roma tomatoes, chopped
- Diced cilantro
- 1 ripe avocado, sliced
- 1 cup salsa
- Saute the olives, onion, and cauliflower in coconut oil until soft.
- Add the tomatoes and the taco meat and cook until hot.
- Serve over shredded lettuce and top with sliced avocado, salsa, and diced cilantro! Enjoy!