Paleo Taco Bowls (Whole30)
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.
Servings: 4 servings
Calories: 400kcal
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
- 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
Nutrition
Calories: 400kcal | Carbohydrates: 11g | Protein: 22g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1152mg | Potassium: 746mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2207IU | Vitamin C: 81mg | Calcium: 57mg | Iron: 4mg