There’s been a sweet resurgence of Mexican food in the past few years. Gone are the days of Tex-Mex and those meat/cheese-laden burritos – modern Mexican is all about beautiful fresh ceviche, light and tasty fish tacos in soft corn tortillas, and guacamole made with perfect avocados.
Regardless of how modernised these choices are, they’re still not very ‘paleo’, with additions of cheese, corn, and a deep fryer. So if you’re a Mexican lover like me, but you’re on a paleo plan, you need to try these delicious Paleo Taco Bowls. I first made it when I spied it on my friend Naomi’s website, and I’ve made it approximately four hundred and twelve times since (not quite, but close).
One of the best things about this meal is the addition of kumara chips. I like to make extra and save them for the next day – they’re amazing thrown on top of whatever lunch/dinner you’ve got going on!
I like to try and pack as many vegetables as possible into the meat – it’s a good way to get your 5+ a day and it packs it full of flavour. I go with capsicum, grated carrots, and tomatoes – but the sky is the limit really!
In this recipe, we’ve given the measurements for a few different spices that make up the flavour of the mince. However, if you want to save time, it’s just as good to use a pre-mixed seasoning. Make sure you check the ingredients though, there can often be hidden sugars hiding in these things! Our pick is this one from Frontier Natural Products. It has almost the exact same ingredients as the recipe, so just add about three teaspoons of this and you’re good to go!
- 500 grams beef mince (preferably grass-fed)
- 2 tbsp coconut oil
- I red capsicum
- 2 carrots, grated
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- Red chilli flakes, to taste
- 3/4 cup passata/pureed tomato sauce (make sure you check for sugars!)
- Two medium kumara
- Garlic salt
- Guacamole (if you can't find a paleo version just mush up an avo)
- 1 can diced tomatoes
- Kale, chopped
- Hot sauce, to taste
- Preheat the oven to 190 degrees C.
- Pop 1.5 tbsp of coconut oil on a baking tray and put in the oven to melt.
- Meanwhile, slice the kumara (leaving the skin on) thinly.
- Pull the tray out of the oven, throw in the sweet potato and toss in the oil.
- Season with garlic salt and return to the oven for twenty minutes.
- Now, add the remaining half a tbsp of coconut oil to a fry pan until smoking.
- Add the ground beef, cumin, coriander, paprika, and a couple of shakes of garlic salt (or taco seasoning).
- Stir to break up the meat.
- Once the meat has browned (approximately seven minutes), add the can of tomatoes, capsicum, half the carrot and passata sauce, stirring occasionally.
- As that cooks, chop up enough kale to fill the base of a bowl and slice your cherry tomatoes in half.
- Check on your sweet potatoes - they should be tender and starting to crisp - and pull them out of the oven.
- Once the meat has absorbed most of the passata, you're ready to assemble.
- To your bowl, add a scoop of meat, a third of the sweet potato slices, a couple of tablespoons of guacamole and half the carrots to the bowl.
- Serve with hot sauce, top with coriander, and enjoy!