April 6, 2017
I think I have made it pretty clear that breakfast is by far my favorite meal but when it comes to cuisine, Mexican has the #1 spot. Now, if you can mix the the two together that’s a done deal. (Huevos Rancheros, I’m lookin’ at you). Even though my relationship with food has changed over the past few years, the fact that I love Mexican has not. After eliminating grains, tortillas are out of the question but I’ve grown to believe things taste better in bowls and this taco bowl is the supporting evidence to that statement. Put everything in a bowl, mix it up and let the magic happen.
There isn’t much to say about this dish other than it is quick, simple & versatile. I can’t stake claim to this “recipe” because it isn’t much more than taking ingredients from your fridge, topping it with taco seasoning & calling it a day. The point of sharing is to get you thinking outside the grain, and introducing you to the phenomenon of the bowl.
I always use a base of sweet potatoes but alternate my meat & veggies based on what I have available. This week I am using beef and fajita veggies (peppers & onions) but zucchini, tomatoes or just about anything, make great alternatives. My favorite thing about this dish is that it gives me another reason to use my chipotle mayo. IT IS THE BOMB.
At this point it’s a no-brainer for me to toss veggies in the oven for 20-30 minutes on Sunday. Not only is there zero labor required, but pre roasted veggies are great to toss in a bowl like this, add to an omelet or breakfast hash, or just eat plain. There is really nothing to lose.
On a final note, recently I’ve been making my own seasoning because many store-bought seasonings sneak in some added sugar. Brands like Primal Palate make Whole30 compliant spice blends, but making your own will save you the big bucks.
Ingredients
- Taco Seasoning
- 2 Tbsp. Chili Powder.
- 1/2 tsp. Garlic Powder.
- 1/2 tsp. Onion Powder.
- 1/2 tsp. Dried Oregano.
- 1 tsp. Paprika.
- 1Tbsp. Ground Cumin.
- 2 tsp. Sea Salt.
- Taco Meat
- 1 lbs ground beef
- 1 TBS Avocado Oil
- 1/4 onion (optional)
- 1/2 canned tomatoes (check label for added sugar). Freeze additional tomatoes in plastic baggie for future use
- 2 Tbs Taco Seasoning
- Roasted Veggies:
- 1-2 Medium Sweet Potatoes
- 1 bell pepper sliced (Or 2 Cups roasted veggies)
- 1/2 onion
- 2 TBS Avocado Oil
- 1 tbs taco seasoning
- Optional Garnish: Cilantro, Avocado, lime, salsa Chipotle Mayo
Instructions
- Roasted Sweet Potatoes
- Preheat oven to 400 degrees. Dice potatoes and lay out on a cooking sheet. Toss with 1 TBS olive oil S & P.
- Taco Seasoning
- Combine all ingredients in bowl. Store leftover in air tight container
- Taco Meat
- Heat oil in medium size sauce pan. Add onions and cook for 1 - 2 minutes.
- Add ground beef & taco seasoning, stir to coat.
- When meat is almost fully cook, add diced tomatoes and allow to simmer for 2-3 minutes. Remove from heat and transfer beef to separate container to cool.
- Fajita Veggies I prefer to cook veggies in the pan I cooked the meat for added flavor.
- Heat 1 TBS of oil iin pan. Add Bell pepper, onion & 1 TBS Taco Seasoning and cook until veggies are soft, about 5-6 minutes.
- Toss all ingredients into a bowl, add guacamole, salsa and cilantro. Enjoy!
