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Paleo Taco Bowls (Whole30)

Jul 30, 2023 · Leave a Comment

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A Paleo taco bowl on a white wooden table surrounded by lime wedges, sliced black olives, cherry tomatoes and halved avocados.
A Paleo taco bowl on a white wooden table surrounded by lime wedges, sliced black olives, cherry tomatoes and halved avocados.

These easy Paleo Taco Bowls are a fast and healthy weeknight dinner! Seasoned ground beef and cauliflower rice are piled into bowls with fresh vegetables, avocado and all your favorite toppings.

Plus it’s a one-pan, 30-minute recipe!

And these are also gluten-free, dairy-free, low carb and Whole30 taco bowls as well.

A low carb taco bowl on a white wooden table surrounded by lime wedges, avocado halves, cherry tomatoes and sliced black olives.

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Why this recipe works

Paleo Taco Bowls are a fun way to get dinner on the table in 30 minutes. Instead of making your own tortillas or buying store-bought grain-free tortillas, you skip the tortillas entirely!

Instead, you cook ground beef with taco seasoning and pile it into bowls with Mexican-inspired cauliflower rice and all your favorite taco fixings.

So this easy Paleo bowl recipe can be customized so many ways – see below for a list of topping ideas. And leftovers reheat well too so they’re great for meal prep.

The list of ingredients might seem long but most of them are spices or pantry ingredients you probably have.

These Paleo and Whole30 taco bowls are so simple and fun they’ll be a part of your weekly recipe rotation in no time.

What you need

Ingredients:

  • 2 tablespoons avocado oil, plus more as necessary
  • 1 pound ground beef – anything from 85-93% is good
  • taco seasoning:
    • 1 teaspoon arrowroot flour/starch
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 3/4 teaspoon fine sea salt
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon onion powder
    • 1/8 teaspoon ground chipotle powder (optional)
  • 1/3 cup water or chicken broth
  • 1 tablespoon tomato paste
  • Mexican rice seasoning:
    • 1 teaspoon ground cumin
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon paprika
  • 1 (10-12 oz.) bag fresh or frozen cauliflower rice (not thawed if frozen)
  • 1 teaspoon fine sea salt
  • 1 bell pepper, any color, chopped
  • 1 pint grape or cherry tomatoes, halved
  • your favorite toppings:
    • salsa
    • guacamole
    • sliced avocado
    • dairy-free sour cream, such as Forager
    • sliced fresh jalapenos
    • pickled jalapenos
    • sliced black olives
    • shredded lettuce
    • shredded cabbage
    • diced red or white onion
    • chopped fresh cilantro
    • lime wedges
    • crushed grain-free tortilla chips

Equipment:

  • a medium skillet (10″)
  • a cutting board
  • a chef’s knife
  • measuring spoons
  • a measuring glass
  • a heat-proof spatula (the kind for stirring, not flipping)
  • a medium mixing bowl
  • a small mixing bowl

How to make Paleo Taco Bowls

For the beef:

Step 1

Mix all the taco seasoning together in a small bowl: arrowroot, cumin, chili powder, salt, oregano, garlic powder, coriander, onion powder and chipotle powder (if using).

Step 2

Heat 1 tablespoon avocado oil in a medium skillet over medium heat.

Step 3

Once it runs quickly around the pan when the pan is tilted, add the ground beef. Break up the beef with a spatula as it cooks until completely browned, about 5-8 minutes.

Step 4

Create a little room in the middle of the pan, add a bit more oil and all the taco seasoning. Cook the spices until fragrant, about 30 seconds, stirring constantly. (This is called “blooming” the spices and helps bring out their flavor.) Mix the spices into the beef.

Stirring ground beef in a nonstick pan.
Stirring spices into ground beef in a nonstick pan.

Step 5

Stir in 1/3 cup of water or chicken broth and simmer for 2-3 minutes, until reduced and thickened.

Step 6

Remove the beef to a medium bowl and wipe out the pan.

For the cauliflower rice:

Step 1

Place the pan back over medium heat and add another tablespoon of avocado oil.

Step 2

Add the tomato paste and cook until darker in color, about 2-3 minutes, stirring frequently.

Stirring tomato paste in a nonstick pan.

Step 3

Add the cumin, garlic powder, coriander, onion powder and paprika. Cook the spices until fragrant, about 30 seconds, stirring constantly. The pan might get a little dry but that’s okay.

Stirring spices and tomato paste in a nonstick pan.

Step 4

Stir in the cauliflower rice and 1 teaspoon salt. Cook, stirring occasionally, until the cauliflower is tender but not mushy, about 3-5 minutes. Remove from the heat.

Stirring seasoned cauliflower rice in a nonstick pan.

Assemble:

Pile the ground beef, cauliflower rice, chopped bell pepper and halved tomatoes into 4 bowls.

Add your favorite toppings and enjoy!

Bowls of taco toppings and a healthy taco bowl, all on a white wooden table.

FAQ

Can I make substitutions?

You can use ground turkey, bison or chicken instead of ground beef

You can make these spicier by adding ground cayenne to the beef and/or cauliflower rice

You can use any fresh vegetables in the bowls you like, such as sautéed onions, zucchini or carrots, or roasted potatoes or sweet potatoes

Can I make Paleo Taco Bowls ahead of time?

Yep. The cooked beef and cauliflower rice can be stored in the fridge for up to 5 days. Reheat in a skillet over low heat or in the microwave. You might need to add a bit more water to the beef if it looks dry.

Can I freeze Paleo Taco Bowls?

Yes. The cooked beef and cauliflower rice can be frozen in airtight containers for up to 3 months.

Thaw in the fridge overnight.

Reheat in a skillet over low heat or in the microwave. You might need to add a bit more water to the beef if it looks dry.

Are these also Whole30 Taco Bowls?

Yep! The beef, cauliflower rice and vegetables are Whole30 as is. Check any labels on other ingredients such as salsa, pickled jalapenos, canned sliced olives, etc.

Omit the crushed tortilla chips if on a Whole30.

Other recipes you might like:

  1. Paleo Salmon Taco Bowls (Whole30)
  2. Paleo Nachos
  3. Ground Chicken Tacos (Paleo, Whole30)
  4. Taco Casserole (Paleo, Whole30)
  5. Slow Cooker Tacos Al Pastor (Paleo, Whole30)
  6. Chicken Tortilla Soup (Paleo, Whole30)
A low carb taco bowl on a white wooden table surrounded by lime wedges, avocado halves, cherry tomatoes and sliced black olives.

Paleo Taco Bowls (Whole30)

Don Baiocchi
These Paleo Taco Bowls are a fast and easy weeknight dinner! They're made with one pan in 30 minutes and everyone can add their favorite toppings. Plus they're gluten-free, dairy-free, low carb and Whole30 friendly.
And don't worry about what seems like a lot of ingredients. It's mostly spices and pantry ingredients you probably already have.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 400 kcal

Ingredients
  

  • 2 tablespoons avocado oil plus more as necessary

For the beef:

  • 1 teaspoon arrowroot flour/starch
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ¾ teaspoon fine sea salt
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon ground coriander
  • ½ teaspoon onion powder
  • ⅛ teaspoon ground chipotle powder optional
  • 1 pound ground beef anything from 85-93% is fine
  • ⅓ cup water or chicken broth

For the cauliflower rice:

  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon ground coriander
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 1 (10-12 oz.) bag fresh or frozen cauliflower rice (not thawed if frozen)
  • 1 teaspoon fine sea salt

Other ingredients:

  • 1 large bell pepper any color, chopped
  • 1 pint grape or cherry tomatoes halved
  • your favorite toppings (see list below recipe)

Instructions
 

For the beef:

  • Mix all the taco seasonings together in a small bowl: arrowroot, cumin, chili powder, salt, oregano, garlic powder, coriander, onion powder and chipotle powder (if using).
  • Heat 1 tablespoon avocado oil in a medium skillet over medium heat.
  • Once the oil runs quickly around the pan when the pan is tilted, add the ground beef. Break up the beef with a spatula as it cooks until completely browned, about 5-8 minutes.
  • Create a little room in the middle of the pan, add a bit more oil and all the taco seasonings. Cook the spices until fragrant, about 30 seconds, stirring constantly. (This is called "blooming" the spices and helps bring out their flavor.) Mix the spices into the beef.
  • Stir in 1/3 cup of water or chicken broth and simmer for 2-3 minutes, until reduced and thickened.
  • Remove the beef to a medium bowl and wipe out the pan.

For the cauliflower rice:

  • Place the pan back over medium heat and add 1 more tablespoon of avocado oil.
  • Add the tomato paste and cook until darker in color, about 2-3 minutes, stirring constantly.
  • Add the cumin, garlic powder, coriander, onion powder and paprika. Cook the spices until fragrant, about 30 seconds, stirring frequently. The pan might look a little dry but that's okay.
  • Stir in the cauliflower rice and 1 teaspoon salt. Cook, stirring occasionally, until the cauliflower is tender but not mushy, about 3-5 minutes. Remove from the heat.

Assemble the bowls

  • Pile the ground beef, cauliflower rice, chopped bell pepper and halved tomatoes into 4 bowls.
    Add your favorite toppings (see ideas below) and enjoy!

Notes

Toppings ideas:
    • salsa
    • guacamole
    • sliced avocado
    • dairy-free sour cream, such as Forager
    • sliced fresh jalapenos
    • pickled jalapenos
    • sliced black olives
    • shredded lettuce
    • shredded cabbage
    • diced red or white onion
    • chopped fresh cilantro
    • lime wedges
    • crushed grain-free tortilla chips
Note: The nutrition information does not include any of the toppings
Substitutions
  • You can use ground turkey, bison or chicken instead of ground beef
  • You can make these spicier by adding ground cayenne to the beef and/or cauliflower rice
  •  You can use any fresh vegetables in the bowls you like, such as sautéed onions, zucchini or carrots, or roasted potatoes or sweet potatoes
Make ahead
The cooked beef and cauliflower rice can be stored in the fridge for up to 5 days.
Reheat in a skillet over low heat or in the microwave. You might need to add a bit more water to the beef if it looks dry.
Freezer instructions
The cooked beef and cauliflower rice can be frozen in airtight containers for up to 3 months. Thaw in the fridge overnight.
Reheat in a skillet over low heat or in the microwave. You might need to add a bit more water to the beef if it looks dry.

Nutrition

Calories: 400kcalCarbohydrates: 11gProtein: 22gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 81mgSodium: 1152mgPotassium: 746mgFiber: 3gSugar: 5gVitamin A: 2207IUVitamin C: 81mgCalcium: 57mgIron: 4mg
Keyword healthy tacos, low carb, paleo, taco bowl, whole30
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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